Go Back
–+ servings
Peach Cobbler Egg Rolls

Crispy Peach Cobbler Egg Rolls: A Fun Twist on Tradition

These Peach Cobbler Egg Rolls combine classic Southern flavors with a fun, hand-held twist, perfect for gatherings and sweet cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 egg rolls
Course: Desserts
Cuisine: Asian, Southern
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Fresh Peaches Use ripe, in-season peaches or substitute with frozen or canned peaches.
  • 1/2 cup Sugar Adjust based on sweetness of peaches.
  • 1 teaspoon Cinnamon Consider substituting with nutmeg.
For the Wrappers
  • 12 pieces Egg Roll Wrappers Spring roll wrappers can be a suitable alternative.
For Frying
  • 2 cups Oil Choose vegetable or canola oil.

Equipment

  • Medium saucepan
  • Deep pan or Air fryer
  • cooling rack

Method
 

Step-by-Step Instructions for Peach Cobbler Egg Rolls
  1. In a medium saucepan over medium heat, combine diced fresh peaches, sugar, and cinnamon. Cook for about 8-10 minutes until the peaches are soft.
  2. Allow the peach filling to cool for about 10 minutes. Lay out the egg roll wrappers, place a spoonful of filling in the center, moisten edges, fold, and seal.
  3. Heat vegetable oil to 350°F for deep frying, gently place 3-4 egg rolls, and cook for 3-4 minutes on each side until golden brown.
  4. Alternatively, air fry at 375°F for 12-15 minutes, turning halfway. Remove and drain excess oil before serving.

Nutrition

Serving: 1egg rollCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Serve warm with a vanilla bean dipping sauce for an extra touch of delight. Ensure a tight seal on the egg rolls to prevent leakage during cooking. Cool peach filling before assembling to keep wrappers from soggy.

Tried this recipe?

Let us know how it was!