Oh my goodness, let me tell you about my latest kitchen obsession – these peach cobbler egg rolls! They’re like all the cozy, cinnamon-spiced goodness of your grandma’s peach cobbler wrapped up in a crispy golden shell. I first tried something similar at a county fair last summer (you know those irresistible fried treats that cost way too much?) and immediately thought “I need to make these at home!” The beauty of this recipe? It comes together in under 30 minutes using simple ingredients you probably already have. My kids go absolutely wild when they smell these sizzling in the oil – the scent of warm peaches and cinnamon fills the whole house. And that caramel drizzle? Pure magic, trust me.
Why You’ll Love These Peach Cobbler Egg Rolls
These crispy little pockets of joy have become my go-to dessert for so many reasons:
- Crazy quick – From pantry to plate in under 30 minutes (hello, last-minute guests!)
- That perfect crunch – Golden fried shells give way to warm, gooey peaches
- Fair food magic at home – All the fun of carnival treats without the long lines
- Endless drizzle options – Caramel, chocolate, or just a snowy dusting of powdered sugar
- Kid-approved – My picky eaters actually beg for these (miracles do happen)
Ingredients for Peach Cobbler Egg Rolls
Here’s what you’ll need to make these crispy, peachy pockets of happiness:
- 1 can (21 oz) peach pie filling – Chop the peaches into smaller chunks so they fit nicely in the wrappers (I like mine about dime-sized)
- 8-10 egg roll wrappers – Found in the refrigerated produce section near the tofu
- 1 teaspoon ground cinnamon – My secret? A tiny pinch of nutmeg too if you’re feeling fancy
- 1 tablespoon granulated sugar – Adjust to taste depending on how sweet your peaches are
- Vegetable oil – For frying (about 2 cups, but this depends on your pan size)
- Powdered sugar – For that magical snowy finish
- Optional: caramel sauce – The store-bought kind works perfectly here, no judgement!
How to Make Peach Cobbler Egg Rolls
Okay, let’s get these crispy little beauties rolling! Don’t worry – it’s way easier than it looks. I’ve made this recipe dozens of times (my family won’t stop asking for them), so I’ll walk you through each step.
Step 1: Prepare the Peach Filling
First, dump that can of peach pie filling into a bowl. Grab a knife and chop those peach slices into smaller chunks – about dime-sized works perfectly. You want them small enough to fit nicely in the egg rolls but big enough to still taste that juicy peach goodness. Now sprinkle in your cinnamon and sugar (that pinch of nutmeg too if you’re feeling adventurous) and give it all a good stir. The smell alone will have you drooling!
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper flat like a diamond in front of you. Spoon about 2-3 tablespoons of your peach mixture right in the center – don’t overstuff or they’ll burst! Here’s my foolproof folding method: fold the bottom corner up over the filling, then fold in the sides (like you’re wrapping a burrito). Dab your finger in water and moisten the top corner before rolling it up tight to seal. Press firmly – this keeps all that peachy goodness inside where it belongs!
Step 3: Fry to Golden Perfection
Heat about 2 inches of oil in a heavy pot to 350°F (a candy thermometer helps here). Carefully lower in 2-3 egg rolls at a time – don’t crowd them! Fry for 2-3 minutes per side until they’re that perfect golden brown. You’ll hear them sizzle and see bubbles slowing down when they’re done. Drain them on paper towels and resist the urge to eat one immediately (trust me, I’ve burned my tongue too many times). That crispy shell hiding warm, cinnamon-spiced peaches? Absolute heaven.
Tips for Perfect Peach Cobbler Egg Rolls
After burning through more egg roll wrappers than I’d like to admit, here are my hard-earned secrets for cobbler egg roll success:
- Seal tight! Water is your friend – dab those edges well so filling doesn’t escape during frying
- Oil temp matters – Too hot burns the shell, too cool makes them greasy. Aim for steady 350°F
- Drain properly – A paper towel-lined rack helps keep them crispy all over
- Work fast – Assemble just before frying so wrappers don’t dry out
Bonus tip: Fry test one first to check oil temperature and sealing technique before committing the whole batch!
Serving Suggestions
Oh, the fun part! These peach cobbler egg rolls are absolute perfection when served warm – that crispy shell hugging molten peach filling? Divine. I always dust them generously with powdered sugar (it looks like fresh snow!) right after frying. For extra indulgence, drizzle with warm caramel sauce or even vanilla ice cream on the side. My kids love dipping theirs in whipped cream – messy but worth every sticky finger!
Storage and Reheating
These peach cobbler egg rolls taste best fresh, but if you’ve got leftovers (unlikely in my house!), here’s how to keep them crispy. Store in an airtight container for up to 2 days. To reheat, pop them in a 350°F oven for 5-7 minutes – the air fryer works wonders too! Just skip the microwave unless you like soggy shells.
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these crispy peach treats (per egg roll, based on my recipe). Remember – these are estimates and will vary depending on your exact ingredients:
- Calories: About 320
- Sugar: 25g (those sweet peaches do their thing!)
- Fat: 12g
- Carbs: 50g
Not exactly health food, but hey – we’re talking about fried peach desserts here! Everything in moderation, right?
FAQs About Peach Cobbler Egg Rolls
I get asked these questions all the time about my crispy peach dessert – here are my honest answers after many batches!
Can I bake instead of fry? Absolutely! Brush egg rolls with melted butter and bake at 400°F for 15-20 minutes until golden. They won’t be quite as crispy as fried, but still delicious.
What if I can’t find egg roll wrappers? Spring roll wrappers work too – just note they’re thinner. Or make peach cobbler hand pies with puff pastry instead!
How do I prevent leaking? Two tips: chop peaches small and don’t overfill. That water seal is crucial – press edges firmly!
Can I use fresh peaches? Sure! Just cook them down first with sugar and cornstarch to thicken like pie filling.
Share Your Experience
I’d love to hear how your peach cobbler egg rolls turn out! Did your family go crazy for them like mine does? Any fun twists you tried? Drop me a note below – I read every comment while nibbling on my latest batch!
PrintIrresistible Peach Cobbler Egg Rolls in Just 30 Minutes
Sweet, crunchy bites of the best comfort food! Crispy Peach Cobbler Egg Rolls are a quick and easy dessert that combines juicy peaches with a golden fried shell.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (21 oz) peach pie filling
- 8–10 egg roll wrappers
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Optional: caramel sauce for drizzling
Instructions
- Chop the peaches into smaller chunks and mix with cinnamon and sugar.
- Lay an egg roll wrapper flat, spoon 2–3 tablespoons of peach filling in the center, fold tightly, and seal the edges with water.
- Heat oil to 350°F and fry egg rolls 2–3 minutes per side until golden brown.
- Remove and drain on paper towels. Dust generously with powdered sugar while warm.
- Drizzle with caramel sauce and serve warm.
Notes
- Use ripe peaches for the best flavor.
- Seal the edges well to prevent filling from leaking.
- Adjust sugar based on sweetness preference.
Nutrition
- Serving Size: 1 egg roll
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg