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Crispy Peach Cobbler Egg Rolls with Vanilla Bean Dipping Sauce

Two golden brown peach cobbler egg rolls, one cut in half showing the warm peach filling, served with a side of cream.
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Create a unique, handheld dessert by wrapping warm, spiced peach cobbler filling inside crispy egg roll wrappers. Serve with a simple vanilla bean dipping sauce.

Ingredients

Scale
  • 1 (15 ounce) can sliced peaches in heavy syrup, drained
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 24 egg roll wrappers
  • Vegetable oil, for frying (about 4 cups)
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • Powdered sugar, for dusting
  • For the Dipping Sauce:
  • 1/2 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla bean paste or extract

Instructions

  1. Prepare the Peach Filling: In a medium saucepan, combine the drained peaches, granulated sugar, cornstarch, cinnamon, and nutmeg.
  2. Cook the filling over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. The peaches should be soft but still hold some shape.
  3. Remove the filling from the heat and stir in the vanilla extract. Transfer the filling to a bowl and let it cool completely in the refrigerator, at least 30 minutes.
  4. Assemble the Egg Rolls: Lay one egg roll wrapper on a clean, dry surface with a corner pointing toward you (like a diamond shape).
  5. Brush the edges of the wrapper lightly with the egg wash.
  6. Place about 1 to 1.5 tablespoons of the cooled peach filling near the bottom corner, leaving a 1-inch border.
  7. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center.
  8. Roll the package tightly upward toward the top corner. Brush the final top corner with egg wash to seal the roll completely. Repeat with remaining filling and wrappers.
  9. Cook the Egg Rolls: Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  10. Carefully place 3 or 4 egg rolls into the hot oil, ensuring you do not overcrowd the pot. Fry for 2 to 3 minutes per side, turning gently, until they are golden brown and crispy.
  11. Remove the egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  12. Make the Dipping Sauce: While the egg rolls drain, whisk together the powdered sugar, milk or cream, and vanilla bean paste in a small bowl until smooth. Add more milk, one teaspoon at a time, if you prefer a thinner consistency.
  13. Serve the crispy peach cobbler egg rolls immediately, dusted with powdered sugar and with the vanilla bean dipping sauce on the side.

Notes

  • For an air fryer method, lightly spray the assembled egg rolls with cooking spray. Cook at 380°F (195°C) for 8 to 10 minutes, flipping halfway through, until golden brown and crisp.
  • If you want a thicker, more cobbler-like filling, cook the filling down slightly longer until most of the liquid evaporates.
  • Serve these handheld peach cobbler treats with a scoop of vanilla ice cream for a complete dessert experience.

Nutrition

Find it online: https://cookerycommand.com/peach-cobbler-egg-rolls-recipe/