Peach Cobbler Egg Rolls
Crispy peach cobbler egg rolls wrapped around spiced peaches, served with a creamy vanilla bean sauce—a delightful dessert or brunch treat.
Ingredients
Spiced Peach Filling
- 3-4 pieces ripe peaches (about 2 cups diced), peeled and pitted Substitute with 2 cups frozen peaches, thawed.
- 2 tbsp unsalted butter
- 2-3 tbsp brown sugar Adjust to peach sweetness.
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp cold water Slurry to thicken.
Vanilla Bean Sauce
- 1 cup heavy cream Or half & half for a lighter version.
- 1/4 cup granulated sugar
- 1 piece vanilla bean, split and scraped Or 1 tsp vanilla paste.
- 1 tsp cornstarch dissolved in 1 tbsp cold water Optional, for a slightly thicker sauce.
Egg Roll Assembly
- 10-12 pieces egg roll wrappers Or spring roll rice wrappers for gluten-free.
- 1 piece egg, beaten For sealing.
- Neutral oil for frying Or a light spray of oil if baking.
- Powdered sugar or coarse sugar for garnish Optional.
Instructions
Preparation
- Prepare the peaches by peeling and dicing them into roughly 1/2-inch pieces.
- Melt the butter in a skillet over medium heat, then add peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes until juices are released.
- Stir in the cornstarch slurry and cook for 1–2 minutes until glossy and thickened. Remove from heat and let cool slightly.
Making the Sauce
- In a small saucepan, combine cream, sugar, and scraped vanilla bean plus pod. Heat until just simmering, then remove pod and whisk in cornstarch solution if using. Cook for 1–2 minutes until the sauce coats the back of a spoon.
Assembly and Cooking
- Lay an egg roll wrapper diamond-shaped and spoon 1–2 tablespoons of filling near the bottom third. Brush edges with beaten egg.
- Fold the bottom corner over the filling, fold the sides in, roll tightly and seal.
- To fry, heat oil to 350°F (175°C) and fry for 1–2 minutes per side until golden; drain on paper towels. To bake, place on a parchment-lined sheet, brush with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden.
Serving
- Dust with powdered sugar or drizzle with vanilla bean sauce before serving warm.
Notes
These egg rolls are portable and gluten-adaptable if you use rice wrappers. They are best served warm with vanilla bean sauce for dipping.