Oh my goodness, let me tell you about the dessert that changed my summer cookouts forever – peach cobbler egg rolls! Picture this: all that warm, cinnamon-spiced peach filling you love in cobbler, but wrapped in a crispy golden shell you can hold in one hand. I first tried making these when my aunt brought over a bushel of ripe Georgia peaches and my regular cobbler pan was dirty. Desperate times call for creative measures, right? Now these little handheld wonders are my go-to when I want that classic Southern comfort in bite-sized form. The contrast between the crunchy wrapper and those juicy peaches? Absolute magic. And trust me, they disappear faster than you can say “seconds please!”
Why You’ll Love These Peach Cobbler Egg Rolls
Let me count the ways these little beauties will steal your heart (and your dessert plate!):
- That irresistible crunch: The crispy fried wrapper gives way to soft, bubbly peach filling in every bite – it’s like cobbler and a churro had the most delicious baby!
- No plates needed: Perfect for summer parties when you want to mingle instead of balancing a bowl – just grab, nibble, and enjoy while chatting by the grill.
- Surprise factor: Watch your guests’ eyes light up when they realize their favorite summer dessert got a fun handheld makeover. I’ve seen grown adults do a happy dance over these!
- Quick to make: From peach chopping to golden perfection in under 30 minutes – way faster than waiting for a whole cobbler to bake!
Ingredients for Peach Cobbler Egg Rolls
Gathering the right ingredients makes all the difference with these peach cobbler egg rolls. Here’s what you’ll need (and a few insider tips I’ve learned through trial and error!):
- 4 cups peeled and diced peaches – About 5 medium peaches, and trust me, taking the extra minute to peel them makes the filling so much smoother
- 1/2 cup granulated sugar – Adjust this up or down by a tablespoon depending on how sweet your peaches are tasting
- 1 tsp cinnamon – My secret? I sometimes add an extra pinch because that warm spice flavor really shines
- 1 tbsp lemon juice – Fresh squeezed is best to keep those peaches bright and prevent browning
- 1 tbsp cornstarch – This magic powder keeps the filling from getting too runny when frying
- 12 egg roll wrappers – Found in the refrigerated produce section, and check the date because stale ones crack when rolling
- 1/4 cup melted butter – Salted butter gives the glaze that perfect sweet-salty balance
- 1/4 cup packed brown sugar – Pack it firmly in the measuring cup for maximum caramel flavor
- 1 tsp vanilla extract – The good stuff – none of that imitation vanilla business for this dessert!
- Oil for frying – I use vegetable or peanut oil because they handle high heat beautifully
Pro tip: Set everything out before you start – once those peaches hit the sugar, the magic happens fast!
How to Make Peach Cobbler Egg Rolls
Alright, let’s turn these ingredients into golden pockets of joy! I’ll walk you through each step like I’m right there in the kitchen with you. Don’t worry – it’s easier than it looks, and I’ve included all my “oops-I-learned-this-the-hard-way” tips to save you from any mishaps.
Preparing the Peach Filling
First, grab that bowl of diced peaches – can you smell that sweet summer aroma already? Toss them with the granulated sugar, cinnamon, and lemon juice until every piece is coated. Now here’s the key: sprinkle the cornstarch over the top and mix gently but thoroughly. You’ll notice the mixture start to look slightly glossy – that’s the cornstarch working its magic to thicken the juices. Let it sit for 5 minutes while you get your wrappers ready. The filling should be juicy but not swimming in liquid – if it’s too wet, add another teaspoon of cornstarch.
Assembling and Frying the Egg Rolls
Lay out an egg roll wrapper with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling slightly below center – resist the urge to overfill or you’ll have leaks! Fold the bottom corner up over the filling, tuck it under slightly, then fold in the sides like you’re wrapping a burrito. Moisten the top corner with a finger dipped in water, then roll it up tightly. Repeat until all your wrappers are filled – I usually do 4 at a time to keep the process moving.
Heat about 1 inch of oil in a heavy pot to 350°F (a bread cube should sizzle immediately when dropped in). Carefully add 3-4 egg rolls at a time, seam side down. They’ll dance and bubble – don’t crowd them! Fry 2-3 minutes per side until deeply golden. Transfer to a paper towel-lined plate using tongs – they’ll crisp up as they cool slightly.
Making the Glaze
While the egg rolls fry, make that luscious glaze. Melt the butter in a small bowl, then whisk in the brown sugar and vanilla until smooth. It should be pourable but still slightly thick – if it’s too stiff, zap it for 5 seconds in the microwave. Drizzle this golden goodness over the warm egg rolls right before serving. Warning: you might want to make extra glaze – folks always ask for more!
Tips for Perfect Peach Cobbler Egg Rolls
After making more batches of these peach cobbler egg rolls than I can count (okay fine, I lost count after batch #12), here are my hard-earned secrets for flawless results every time:
- The bread cube test never lies: No thermometer? Drop a tiny bread cube in the oil – if it bubbles enthusiastically and turns golden in 60 seconds, you’re at the perfect 350°F.
- Pat your peaches dry-ish: After mixing the filling, let it sit for a minute, then gently blot excess juice with a paper towel. Soggy wrappers = sad egg rolls.
- Goldilocks peaches: You want them ripe enough to smell heavenly but firm enough to hold their shape when diced. Too soft and they turn to mush when fried.
- Seal those edges tight: Use just enough water to moisten the wrapper’s final flap – too much makes it slippery, too little won’t seal properly. Aim for “damp but not dripping.”
- Fry in batches: I know it’s tempting to cook them all at once, but overcrowding lowers the oil temp and gives you greasy, unevenly cooked rolls. Patience pays off!
Serving Suggestions for Peach Cobbler Egg Rolls
Now for my favorite part – dressing up these golden beauties for their big debut! While they’re absolutely delicious plain (I may or may not have eaten three straight from the frying pan once), a few simple additions take them over the top. A scoop of vanilla ice cream melting over the warm egg rolls creates that classic peach cobbler experience. For parties, I arrange them on a platter with little bowls of whipped cream for dipping – the contrast of hot and cold is magical. Sometimes I’ll dust them with powdered sugar or cinnamon sugar for extra pizzazz. And if you really want to wow your guests, top each one with a tiny mint leaf or fresh peach slice for that fancy bakery look. Pro tip: Keep napkins handy – these treats are messy in the best possible way!
Storing and Reheating Peach Cobbler Egg Rolls
Now let’s talk about what to do when – gasp – you actually have leftovers of these peach cobbler egg rolls (it happens to the best of us). For next-day snacking, store them in an airtight container in the fridge with parchment between layers. When the craving hits, revive them in a 350°F air fryer for 3-4 minutes until crispy again. No air fryer? A quick 8-minute bake in a 375°F oven works too – just flip halfway through. For longer storage, freeze unbaked rolls on a sheet pan before transferring to freezer bags. Then fry straight from frozen, adding an extra minute to cook time. The glaze? Always make that fresh when serving – nobody likes soggy sugar!
Peach Cobbler Egg Rolls Variations
Oh, the possibilities with these little fried wonders! Once you’ve mastered the classic version, try these fun twists when you’re feeling adventurous:
- Berry bliss: Swap half the peaches for raspberries or blackberries – the tartness cuts through the sweetness beautifully. Just add an extra teaspoon of cornstarch since berries release more juice.
- Spice it up: Add a pinch of nutmeg or cardamom to the filling for extra warmth. My Southern grandma would approve of this “secret spice rack” move!
- Dessert nachos: Cut the egg rolls diagonally after frying and arrange the pieces with scoops of ice cream for a shareable platter that disappears fast at parties.
The best part? No matter how you switch it up, that crispy-sweet magic stays delicious!
Peach Cobbler Egg Rolls FAQs
After making these for every potluck and family gathering under the sun, I’ve fielded just about every question imaginable. Here are the answers to the ones I get asked most often:
Can I bake these instead of frying?
Absolutely! Brush each roll with melted butter and bake at 400°F for 15-18 minutes until golden. They won’t get quite as crispy, but still delicious. Just promise me you’ll still add that glaze – it’s non-negotiable!
How do I keep them from bursting in the oil?
Two words: proper sealing. Make sure you’re not overfilling (2 tablespoons max!) and really press that final flap down firmly after moistening. If you see bubbles forming while frying, poke them gently with a toothpick to release steam.
What peaches work best?
Freestone peaches are my go-to because they’re easier to pit and peel. Look for ones that yield slightly when gently pressed near the stem – that perfect “ripe but firm” sweet spot. Cling peaches work too, just be patient with the pit removal!
Can I prepare these ahead?
You bet! Assemble them (without frying) up to 4 hours ahead and keep covered with a damp towel in the fridge. The filling might get juicier, so add an extra sprinkle of cornstarch if needed before rolling.
Nutritional Information
Here’s the scoop on what’s in these tasty peach cobbler egg rolls – but remember, these are just estimates since your exact ingredients might vary a bit. Each crispy, juicy roll clocks in at about 180 calories, with 15g of natural sweetness from the peaches and sugars. They’ve got just enough of that good fat (5g) to make the texture irresistible, and a touch of fiber (1g) from the fruit. Not bad for a handheld dessert that tastes this indulgent! Of course, if you’re watching specific dietary needs, you’ll want to adjust ingredients accordingly – maybe try baking instead of frying, or reducing the sugar slightly if your peaches are super sweet already.
For more delicious slow cooker dessert recipes, check out our collection. If you’re looking for something savory, you might enjoy our slow cooker chicken recipes.
For a different take on fruit desserts, consider trying a crockpot peach cheesecake or a slow cooker peach crisp.
Print17 Genius Peach Cobbler Egg Rolls To Wow Any Crowd
A delicious twist on classic peach cobbler, wrapped in crispy egg roll wrappers for a handheld treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 egg rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups peeled and diced peaches
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 12 egg roll wrappers
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Oil for frying
Instructions
- Mix peaches, granulated sugar, cinnamon, lemon juice, and cornstarch in a bowl.
- Place 2 tbsp peach mixture in center of each egg roll wrapper.
- Fold sides over filling, then roll tightly.
- Heat oil to 350°F (175°C) in deep fryer or skillet.
- Fry egg rolls for 2-3 minutes until golden brown.
- Drain on paper towels.
- Mix melted butter, brown sugar, and vanilla for glaze.
- Drizzle glaze over warm egg rolls before serving.
Notes
- Use ripe but firm peaches for best texture
- Dust with powdered sugar for extra sweetness
- Serve warm with vanilla ice cream
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
