Peach Cobbler Egg Rolls Recipe
Peach cobbler egg rolls have got to be one of the easiest, most convenient dessert recipes there are, yet they are irresistibly crunchy and delicious! These crispy, peach-filled bites will only take 25 minutes of your day, and they’re 100% beginner-friendly if desserts don’t happen to be your specialty.
Equipment
- 1 whisk
- 1 fork
- 1 frying pan
- 1 saucepan
- 1 brush
- 1 mixing bowl
Ingredients
For peach cobbler egg rolls:
- 1 package egg roll wraps
- 2 cups fresh peaches, sliced 1.5 cup canned peaches in heavy syrup
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1 tbsp cornstarch
- QB vegetable oil (for deep-frying)
- 1 tbsp flour
- 3 tbsp water
For homemade sugar glaze:
- 2-3 tbsp whole milk
- 2 cups powdered sugar
Instructions
- Grab a saucepan and add the butter to melt over low to medium heat. Once the butter has melted, add both the brown sugar and the granulated sugar to the saucepan and whisk everything together, making sure the sugar doesn't burn.
- Once the sugar starts melting, you want to add nutmeg and cinnamon for extra flavor and a beautiful aroma that will truly take the peach filling to the next level.
- Once the dry ingredients have blended in with the melted butter, it is time to add the peaches, whether you're using fresh peaches or canned peaches.In case you're adding canned peaches, make sure to add the syrup, as well. Stir everything well, making sure that the mixture is coherent.
- Let the mixture come to a simmer, then cook it for another 15 minutes on low heat to get the desired consistency and allow for the peaches to get soft.After 15 minutes, add the vanilla extract and stir once again to blend all the flavors together.
- Pour 6 tablespoons of this mixture into a bowl and mix it with cornstarch until you've created a clump-free paste.Add this thickening mixture back into the peach sauce and stir everything well to avoid clumping. Let the mixture cook for 2 more minutes.
- Remove the saucepan from the heat and let it cool down at room temperature for about 10 minutes.While you're waiting for the peach sauce to cool, combine flour and water in a small bowl to create the sealing mixture for your egg rolls.The sealing mixture will ensure that your peach cobbler egg rolls don't open up while you're frying them.
- Once the sauce has cooled down, you can start forming your peach cobbler egg rolls.Take a piece of egg roll and brush some sealing mixture onto the inside portion of the wrapper, along the edges.Now add the peach mixture (about 4 peach pieces) in the middle of the wrapper and fold the wrapper.There are many methods when it comes to folding the egg roll wrapper, but we recommend slightly folding the sides, then rolling them up to ensure that the filling stays inside.Depending on the thickness of the egg roll wrapper you're using, you may want to use 2 wrappers for a single role to ensure that the roll is completely closed.
- Once you've formed half of the peach cobbler egg rolls, it is time to add the oil into a frying pan and heat it up over medium heat.Before frying the rolls, you want to combine 1 tbsp of cinnamon and half a cup of granulated sugar in a bowl.
- Fry no more than 4 rolls at a time to prevent them from sticking to one another. Make sure to turn the rolls around to let each side cook evenly and get crispy and golden brown.Take the rolls out of the frying pan and place them onto a paper towel before you add them to the bowl with the sugar and cinnamon mixture.Make sure to evenly coat each roll with the prepared mixture.
- For your homemade powdered sugar drizzle, simply combine milk and powdered sugar. Make sure to stir well to create a consistency you'll be able to drizzle over the peach cobbler egg rolls.
Nutrition
Calories: 102kcalCarbohydrates: 33gProtein: 2gFat: 1gCholesterol: 15mgFiber: 1gSugar: 13gVitamin A: 32IUVitamin C: 1mgCalcium: 28mg
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