When it comes to comforting desserts, we can’t deny that peach cobbler earns a spot at the top. The combo of sweet, juicy peaches and warm, buttery biscuit batter topping is simply irresistible.
Quick and Easy
Crowd-Pleaser
Versatile Dessert
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Prep Time: 20 min
GATHER YOUR Ingredients
Cook time: 6 min
– 12 egg roll wrappers (we’ll use two per peach cobbler egg roll) – 2 ¼ cups peaches, sliced into preferred bite-sized pieces – ¼ cup brown sugar – 2 tbsp water – 1 tbsp cornstarch – ½ tsp vanilla extract – 2 tbsp salted butter, melted – ½ cup granulated sugar – 1 tbsp ground cinnamon – Vegetable oil for frying
1. Mix cornstarch and water in a bowl. 2. Pour the cornstarch mixture, brown sugar, and sliced peaches into the saucepan. Cook while stirring constantly until the liquid turns bubbly. 3. Once the liquid thickens, remove the pan from the heat. Stir in the vanilla extract and allow the peach mixture to cool. 4. To make the peach cobbler egg rolls, overlap two wrappers over a flat surface. Arrange the positioning of the wrapper so it’s like a diamond.
5. Put a tablespoon of the cooled peach mixture in the center of the wrap. When you start folding and rolling, remember to brush the edges of the wrapper with some water, then press to seal. 6. Bring the bottom corner up and over the filling. Next, take the two side corners and fold them into the center. 7. Brush the top corner with water, then roll the egg roll up to finish. 8. On a separate plate, mix the granulated sugar and cinnamon. Set aside.
9. Heat oil in a frying pan. To know when it’s ready, dunk the handle of a wooden spoon into the oil. It’s good to go once you see bubbles forming around the spoon. 10. Fry the peach cobbler eggrolls in the oil for 3 to 6 minutes until crispy and golden brown on both sides. 11. Place the fried peach cobbler eggrolls over some paper towels to absorb the excess oil. 12. After about 2 minutes, roll the warm peach cobbler eggrolls on the plate with the cinnamon sugar mixture.
Enjoy!