Name: Crispy Peach Cobbler Egg Rolls
Prep time: 15 min
Cook time: 20 min
Total time: PT-491152H31M5S
Cuisine: American
Ingredients: 2 cups diced peaches (fresh or canned, drained); 2 tbsp brown sugar; 2 tbsp granulated sugar; 1 tsp ground cinnamon; 1/4 tsp nutmeg (optional); 1 tsp lemon juice; 1/2 tsp vanilla extract; 1 tbsp cornstarch + 1 tbsp water (slurry); 10–12 egg roll wrappers; 1 tbsp melted butter (for brushing, if baking); Oil for frying; 1/4 cup cinnamon sugar (for coating); Optional for serving: whipped cream, vanilla ice cream, cream cheese glaze or powdered sugar icing

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These Crispy Peach Cobbler Egg Rolls are everything I love about a classic peach cobbler — juicy, spiced peaches and a sweet, buttery crunch — all wrapped up in a golden, crispy shell. They’re handheld, easy to make, and perfect for when I want a fun twist on a beloved dessert. Whether I’m serving them for a summer get-together or just treating myself on a cozy night in, they always steal the show.

Why You’ll Love This Recipe

I love these egg rolls because they’re crispy on the outside, warm and gooey on the inside, and taste like peach cobbler in every bite. They’re a fun and unexpected dessert that’s easy to make ahead and fry up fresh when I’m ready to serve. The sweet cinnamon sugar coating gives them that irresistible finish, and I always make a quick dipping sauce (like vanilla glaze or whipped cream) to take them over the top. They’re also easy to customize — so I can make them my own every time. Crispy Peach Cobbler Egg Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned or fresh peaches, diced
Brown sugar
Granulated sugar
Ground cinnamon
Nutmeg (optional)
Cornstarch
Lemon juice
Vanilla extract
Egg roll wrappers
Butter or melted butter (for brushing)
Oil for frying
Cinnamon sugar (for coating)

Optional for serving:

Whipped cream
Vanilla ice cream
Cream cheese glaze or simple powdered sugar icing

Directions

I start by making the filling: I cook the peaches in a pan with brown sugar, cinnamon, nutmeg, lemon juice, and a splash of vanilla until they’re soft and bubbly.
I stir in a cornstarch slurry to thicken the mixture, then let it cool completely.
Once the filling is cool, I place a spoonful in the center of each egg roll wrapper.
I fold the wrapper like a burrito — rolling tightly and sealing the edges with water.
I heat oil in a deep skillet and fry the egg rolls for 2–3 minutes per side, or until golden and crispy.
As soon as they’re out of the oil, I roll them in cinnamon sugar for that sweet, crackly finish.
I serve them warm, with whipped cream or a scoop of ice cream on the side.

Servings and timing

This recipe makes about 10–12 egg rolls. It takes around 15 minutes to prep, 10 minutes to cook the filling, and another 10–15 minutes to assemble and fry, so I have them ready in roughly 35–40 minutes.

Variations

Sometimes I mix in chopped pecans or a bit of cream cheese for a cheesecake-style filling. I’ve also swapped peaches for apples, cherries, or mixed berries depending on what’s in season. For a baked version, I brush the rolls with butter and bake them at 400°F (200°C) for about 18–20 minutes until crisp, then toss in cinnamon sugar right after.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 3 days. To reheat, I pop them in the air fryer or oven at 375°F (190°C) for about 5–7 minutes to bring back the crunch. I avoid the microwave because it makes the wrappers soggy. They also freeze well — I just wrap them tightly before freezing and fry or bake from frozen when I’m ready. Crispy Peach Cobbler Egg Rolls

FAQs

Can I use canned peaches?

Yes, I often use canned peaches to save time. I just make sure to drain them well and adjust the sugar if they’re already sweetened.

Can I air fry these instead of deep frying?

Definitely. I spray the egg rolls lightly with oil and air fry them at 375°F for about 8–10 minutes, flipping halfway through, until golden and crisp.

How do I keep them from getting soggy?

I let the filling cool completely before wrapping, and I fry them quickly in hot oil so the wrappers don’t absorb too much moisture.

Can I make these ahead of time?

Yes, I assemble the egg rolls and store them uncooked in the fridge for up to 24 hours. Then I fry them just before serving for the crispiest result.

What dipping sauces go well with these?

I love dipping them in vanilla glaze, cream cheese icing, or just serving with a scoop of vanilla ice cream that melts over the top.

Conclusion

Crispy Peach Cobbler Egg Rolls are the kind of dessert I make when I want something easy, indulgent, and a little unexpected. They’re fun to make, even more fun to eat, and always a crowd-pleaser. With that gooey peach filling and cinnamon-sugar crunch, they taste like summer in every bite — no plate or fork required.