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Crispy fried egg rolls filled with warm, jammy cinnamon-sugar peaches. Peach cobbler in a shatteringly crisp, handheld package, dusted with powdered sugar.

Peach Cobbler Egg Rolls

Crispy fried egg rolls filled with warm, jammy cinnamon-sugar peaches. Peach cobbler in a shatteringly crisp, handheld package, dusted with powdered sugar.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups diced peaches fresh or canned, drained well
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 8 –10 egg roll wrappers
  • Oil for frying
  • Powdered sugar for dusting

Equipment

  • Deep skillet or heavy pot
  • deep-fry thermometer
  • Slotted spoon or spider
  • mixing bowl
  • Wire rack and sheet pan

Method
 

  1. Toss peaches with brown sugar, cinnamon, vanilla, and cornstarch until coated and glossy.
  2. Place a wrapper in a diamond shape. Spoon 2 tablespoons filling into the center.
  3. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the top corner with water.
  4. Heat 2 inches of oil to 350°F.
  5. Fry 2–3 at a time, 2–3 minutes per side, until deep golden and crisp.
  6. Drain on a rack. Dust with powdered sugar while warm.
  7. Serve immediately.

Notes

Keep wrappers covered with a damp towel.
Do not overfill.
Maintain oil at 350°F.
Freeze uncooked rolls up to 2 months; fry from frozen.
Reheat leftovers in a 375°F oven or air fryer—not the microwave.