Description
Crispy and golden-brown Peach Cobbler Egg Rolls filled with sweet, spiced peach cobbler filling, served alongside a smooth vanilla bean dipping sauce. A perfect blend of textures and flavors for a delightful dessert.
Ingredients
Scale
For the Peach Cobbler Filling:
- 2 cups chopped peaches (fresh, frozen, or canned, drained)
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter (use plant-based if preferred)
- ½ cup light brown sugar
- 4 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
For the Egg Rolls:
- 10 egg roll wrappers
- 2 tablespoons water (for sealing the wrappers)
- Vegetable oil (for frying or air frying)
For the Vanilla Dipping Sauce:
- ¾ cup powdered sugar
- 2–3 tablespoons milk (dairy or plant-based)
- ½ teaspoon vanilla bean paste or extract
- Pinch of salt
Instructions
- Prepare the Peach Cobbler Filling: In a small saucepan, combine chopped peaches, lemon juice, butter, light brown sugar, cornstarch, and ground cinnamon. Bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes until thickened. Stir in vanilla extract and set aside to cool completely.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface. Add about 2 tablespoons of the cooled peach filling to the center. Brush the edges with water, fold in the sides, and roll tightly. Repeat with the remaining wrappers.
- Fry or Air Fry the Egg Rolls:
- For Deep Frying: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the egg rolls in batches for 5-6 minutes until golden brown. Drain on paper towels.
- For Air Frying: Preheat the air fryer to 380°F (190°C). Spray the egg rolls with a little oil and cook for 12-15 minutes, flipping halfway, until golden and crispy.
- Make the Vanilla Dipping Sauce: In a small bowl, whisk together powdered sugar, milk, and vanilla bean paste until smooth. Add a pinch of salt to balance the sweetness.
- Serve: Enjoy your crispy Peach Cobbler Egg Rolls warm, paired with the creamy vanilla dipping sauce.