Description
A delightful twist on a classic dessert, these Peach Cobbler Egg Rolls combine the warm, spiced peach filling of a traditional cobbler with the crispy, golden exterior of an egg roll wrapper. Fried to perfection and served with a creamy vanilla bean dipping sauce, they make a perfect snack or dessert for any occasion.
Ingredients
Peach Filling
- 2 cups chopped peaches (fresh, frozen, or canned)
- 1 tablespoon fresh lemon juice
- 2 tablespoons salted butter (or unsalted butter with a pinch of salt)
- ½ cup light brown sugar
- 4 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
Egg Rolls
- 10 egg roll wrappers
- 2 tablespoons water (for brushing)
- Vegetable oil (for frying)
Vanilla Bean Dipping Sauce & Garnish
- ¾ cup powdered sugar
- ½ teaspoon vanilla bean paste (or vanilla extract)
- 2-3 tablespoons milk
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Heat Peach Filling: In a small saucepan, combine the chopped peaches, fresh lemon juice, butter, light brown sugar, cornstarch, and ground cinnamon. Stir to combine over medium heat.
- Simmer to Thicken: Bring the peach mixture to a boil while stirring continuously. Then reduce the heat to low and let it simmer, stirring occasionally for about 10 minutes until the filling thickens. Remove from heat and stir in the vanilla extract. Allow the filling to cool completely.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean flat surface with one corner pointed towards you. Brush the edges lightly with water to help seal. Spoon about 2 tablespoons of the cooled peach filling into the center of each wrapper.
- Fold and Roll: Fold the left and right corners over the filling, then carefully roll the bottom corner over the filling towards the top, sealing the egg roll as you go. Press the edges gently to secure. Repeat this process for all wrappers.
- Heat Oil for Frying: Preheat vegetable oil in a deep fryer or a heavy-bottomed skillet to 350°F (175°C), enough oil for deep frying.
- Fry Egg Rolls: In batches, carefully place the prepared egg rolls into the hot oil. Fry them for about 5-6 minutes until they are deep golden brown and crispy, turning as needed for even cooking.
- Drain and Cool: Remove the fried egg rolls with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Let them cool slightly.
- Prepare Vanilla Bean Dipping Sauce: In a small bowl, whisk together the powdered sugar, milk, and vanilla bean paste until smooth. Add a pinch of salt to balance the sweetness and mix well.
- Serve: Dust the cooled egg rolls lightly with powdered sugar if desired and serve warm or at room temperature alongside the vanilla bean dipping sauce.
Notes
- Use fresh or frozen peaches for best flavor; if using canned peaches, drain them well before using to avoid watery filling.
- Ensure the peach filling is completely cooled before assembling to prevent the wrappers from tearing.
- When frying, do not overcrowd the pan to maintain the oil temperature for crispy egg rolls.
- The dipping sauce can be made ahead and refrigerated; bring to room temperature before serving.
- For a less sweet version, adjust the brown sugar and powdered sugar amounts to taste.
