The crunch of a perfectly fried egg roll, packed with juicy peaches and warm cinnamon, is something you have to try at least once. Honestly, I still remember the first time I made peach cobbler egg rolls—it was a midsummer evening, and the kitchen smelled like a roadside Georgia peach stand! If you love classic peach cobbler but crave something even more fun and snackable, this is your go-to recipe.
I stumbled on this idea during a family barbecue. Someone brought a tray of egg rolls, and I thought, “Why not swap the savory for the sweet?” The result was a golden, crispy shell bursting with gooey cobbler filling—an instant hit. Kids and adults were grabbing seconds before I could even sit down. Since then, peach cobbler egg rolls have become my signature summer dessert.
Peach cobbler egg rolls are everything you want in a treat: easy to make, loaded with flavor, and they look gorgeous on a platter. Whether you’re planning a picnic, a party, or just a night in, these crispy delights check every box. If you’re searching for a dessert that’s quick, crowd-pleasing, and a little bit nostalgic, this recipe is your ticket. Plus, you can whip them up with just a handful of ingredients—no special skills needed. Trust me, after testing this recipe dozens of times (and sneaking bites along the way), I can say it’s foolproof and absolutely delicious.
Why You’ll Love This Peach Cobbler Egg Rolls Recipe
- Quick & Easy: Ready in under 30 minutes—no need for hours in the kitchen.
- Simple Ingredients: You probably have most of these in your pantry already. Peaches, sugar, cinnamon, and egg roll wrappers are all you need!
- Perfect for Summer: This dessert is ideal for warm weather gatherings, picnics, or lazy evenings when fresh peaches are in season.
- Crowd-Pleaser: Every time I serve these, they disappear in minutes. Kids go wild, and adults sneak extras when they think no one’s looking.
- Unbelievably Delicious: Crispy exterior, gooey peach filling—each bite is pure comfort food with a fun twist.
What sets these peach cobbler egg rolls apart is the clever mix of textures. There’s the crunch of the wrapper (imagine biting into golden pastry), followed by soft, cinnamon-spiced peaches that taste just like grandma’s cobbler. Instead of fussing with a baking dish and dough, you get all the flavor in a portable, dippable snack.
I’ve tried dozens of cobbler variations, but nothing beats the ease and wow-factor of these egg rolls. The technique is simple but special: sealing the edges tight keeps all that juicy filling inside, and frying brings out a rich, buttery flavor you just can’t get from baking alone. If you’ve ever wanted a dessert that’s as fun to make as it is to eat, this is it.
Honestly, these peach cobbler egg rolls are more than just dessert—they’re a little taste of summer, wrapped up and ready to share. Whether you’re impressing friends or just treating yourself, you’ll love everything about this recipe.
Ingredients Needed for Peach Cobbler Egg Rolls
This peach cobbler egg rolls recipe keeps things simple and lets the peaches shine. Most ingredients are pantry staples, so you’ll be ready to roll in no time (pun totally intended!).
- For the filling:
- 2 cups (300g) fresh peaches, peeled and diced (about 3 medium peaches; frozen or canned work too—just drain well)
- 1/3 cup (65g) granulated sugar (adjust to taste; brown sugar adds a hint of caramel)
- 1/2 tsp ground cinnamon (for that classic cobbler warmth)
- 1 tbsp cornstarch (mixes with juice to thicken the filling)
- 1/4 tsp salt (balances the sweetness)
- 1 tsp lemon juice (brightens the flavor and keeps peaches vibrant)
- 1/2 tsp vanilla extract (optional, but I love the subtle aroma)
- For the assembly:
- 10 egg roll wrappers (about 6-inch square; look in the refrigerated section near tofu)
- 1 large egg, beaten (for sealing the edges)
- Vegetable oil, for frying (canola or sunflower work well)
- For the topping (optional, but highly recommended):
- 1/4 cup (30g) powdered sugar (for dusting)
- Ground cinnamon (to sprinkle)
- Vanilla ice cream or whipped cream (for serving—seriously, don’t skip!)
If you’re out of fresh peaches, frozen ones are totally fine. Just thaw and pat dry to avoid soggy filling. Canned peaches work, too—choose ones in juice, not syrup, for a cleaner flavor. For gluten-free, swap egg roll wrappers for rice paper (it’s a little trickier to fry, but it works!).
I usually use [Nasoya] brand wrappers for their consistency, but any store brand will do in a pinch. Brown sugar can stand in for white sugar if you want a deeper flavor. A dash of ginger or nutmeg is a fun twist if you’re feeling adventurous. The filling is forgiving, so don’t stress—taste and adjust as you go!
Equipment Needed
- Mixing bowl: For tossing the peach filling ingredients. Any medium bowl works.
- Small saucepan: If you want to slightly cook down the filling for extra thickness (optional).
- Whisk or fork: For mixing the egg and filling.
- Pastry brush: Makes sealing the egg roll edges easy. A finger works fine if you don’t have one!
- Large skillet or deep fryer: For frying the egg rolls. I prefer a heavy-bottom pan for even heat.
- Slotted spoon or tongs: To flip and lift the egg rolls safely.
- Paper towels: For draining excess oil after frying.
- Plate or wire rack: To cool the egg rolls and keep them crispy.
If you don’t have a deep fryer, a sturdy frying pan works great—just keep the oil about 2 inches deep. I’ve used a small Dutch oven in a pinch and it worked just fine. For clean-up, nonstick pans are easier, but cast iron gives a fantastic crust. Don’t stress about fancy tools—the basics are all you need.
Pro tip: Keep your utensils dry and clean between batches. Wet tongs can make the wrappers soggy. A quick wipe with a paper towel does the trick. And if you’re on a budget, most equipment can be found at thrift stores—I’ve scored some of my favorite pans there.
Preparation Method
-
Prep the peaches: Peel and dice 2 cups (300g) fresh peaches into small cubes. If using frozen, thaw and pat dry. For canned, drain well and chop into bite-size pieces.
Time: 5 minutes
Tip: Overripe peaches add extra sweetness and juiciness. -
Make the filling: In a mixing bowl, combine diced peaches, 1/3 cup (65g) sugar, 1/2 tsp cinnamon, 1 tbsp cornstarch, 1/4 tsp salt, 1 tsp lemon juice, and 1/2 tsp vanilla extract. Stir gently to coat.
Time: 2 minutes
Note: If the mixture seems watery, let it sit for 5 minutes—the cornstarch will thicken it. -
Optional cook-down: For extra thick filling, transfer mixture to a small saucepan and simmer over medium heat for 3-5 minutes, stirring constantly, until juices thicken. Let cool.
Time: 5 minutes
Warning: Don’t overcook or peaches will turn mushy. -
Prepare the wrappers: Lay out egg roll wrappers on a clean, dry surface. Beat 1 large egg and keep nearby.
Time: 2 minutes
Tip: Keep wrappers covered with a damp towel to prevent drying. -
Fill and roll: Spoon about 2 tablespoons (30g) of peach filling onto the center of each wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the edge with beaten egg to seal.
Time: 10 minutes
Note: If wrappers tear, double up or patch with extra dough. -
Heat oil: Pour 2 inches of vegetable oil into a large skillet or deep fryer. Heat to 350°F (175°C).
Time: 5 minutes
Warning: Use a thermometer for best results. Too hot and the rolls burn; too cool and they get greasy. -
Fry the egg rolls: Place egg rolls seam-side down into the hot oil. Fry in batches, turning occasionally, until golden brown—about 2-3 minutes per batch.
Time: 10 minutes
Tip: Don’t overcrowd the pan or they’ll steam instead of crisp. -
Drain and cool: Use tongs or a slotted spoon to transfer egg rolls to a paper towel-lined plate or wire rack. Let cool for a few minutes.
Time: 2 minutes
Note: Hot filling can burn, so give it a minute before biting in! -
Finish and serve: Dust with powdered sugar and sprinkle with cinnamon. Serve warm with vanilla ice cream or whipped cream.
Time: 2 minutes
Tip: If you want extra crunch, pop them in a 400°F (200°C) oven for 2 minutes just before serving.
If your egg rolls burst, the filling was probably too wet or you rolled too loosely. Roll tight, seal well, and drain juicy peaches before filling. I’ve made every mistake—trust me, these tips save you headaches!
Cooking Tips & Techniques
Here’s where the magic happens. I’ve learned a few tricks along the way to make peach cobbler egg rolls perfectly crispy and delicious every time.
- Keep wrappers moist: Dry wrappers crack, so always cover them with a damp towel while you work. I’ve forgotten this more than once—trust me, it’s not fun patching up brittle dough.
- Seal tightly: Use egg wash generously at the edges. If you skimp, the filling leaks out and you end up with messy oil. Double-sealing works for extra security.
- Oil temperature matters: I ruined a whole batch by frying at low heat once—egg rolls soaked up oil and tasted greasy. Use a thermometer and keep oil at 350°F (175°C).
- Don’t overcrowd the pan: Frying too many at once drops the temperature and makes them soggy. Work in small batches for best crunch.
- Drain well: After frying, rest egg rolls on paper towels or a wire rack. This keeps them crispy instead of limp.
- Multitasking tip: While one batch is frying, fill the next batch—keeps the momentum going and saves time.
- Consistency tip: Use evenly sized peach pieces and measure filling for each roll. This way, they all cook at the same rate and look picture-perfect.
And if something goes wrong? Don’t sweat it. I’ve had wrappers split or filling ooze out, but a sprinkle of powdered sugar covers all sins. The flavor is still there! Every batch gets easier, so have fun and let the kitchen get a little messy.
Variations & Adaptations
Peach cobbler egg rolls are super versatile—you can tweak them for any taste or diet. Here are a few of my favorite twists:
- Gluten-Free: Use rice paper wrappers instead of wheat-based egg roll wrappers. They need gentler handling but fry up nicely (just don’t soak too long!).
- Berry Cobbler Egg Rolls: Replace half the peaches with blueberries, strawberries, or blackberries—great for when peaches aren’t in season.
- Spiced Nut Filling: Add 1/4 cup (30g) chopped pecans or walnuts for crunch and a little Southern flair. A dash of nutmeg or ginger amps up the warmth.
- Baked Option: Brush assembled egg rolls with melted butter and bake at 425°F (220°C) for 12-15 minutes. Not quite as crunchy, but still delicious and a little lighter.
- Dairy-Free: Skip the egg wash—use water or a cornstarch slurry to seal. Serve with coconut whipped cream for a plant-based treat.
I’ve tried mixing in raspberries for a tart-sweet combo, and it’s honestly amazing! If you have allergies in the family, just skip the nuts and double-check wrappers for hidden ingredients. This recipe can be customized for just about anyone—don’t be afraid to experiment.
Serving & Storage Suggestions
Peach cobbler egg rolls are best served warm, right out of the fryer. That crispy crunch and gooey filling are everything! Stack them on a platter, dusted with powdered sugar and a sprinkle of cinnamon—they look just as good as they taste.
For serving, add a scoop of vanilla ice cream or a dollop of whipped cream. Chilled drinks like sweet tea or lemonade pair perfectly with the fruity flavors. If you’re feeling fancy, drizzle a little caramel sauce on top (I do this for parties and it’s always a hit).
Leftovers? Store cooled egg rolls in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or air fry for 2-3 minutes—the crunch comes right back. They also freeze well: wrap individually and thaw before reheating. Honestly, the flavors get even better as they mingle overnight.
Nutritional Information & Benefits
Each peach cobbler egg roll delivers about 160-180 calories, 4g fat, 28g carbs, and 2g protein (without ice cream). Peaches are loaded with vitamin C, fiber, and antioxidants—they make this dessert a little healthier than you might expect.
Using fresh peaches means less added sugar and more real fruit flavor. If you swap for gluten-free or baked options, you’ll cut down on fat and carbs. Egg roll wrappers contain wheat (allergy alert!), and the recipe is dairy-free if you skip the egg wash and creamy toppings.
For me, these egg rolls are a sweet treat that doesn’t feel heavy—perfect for satisfying a dessert craving while sneaking in some fruit. As always, moderation is key!
Conclusion
Peach cobbler egg rolls are the kind of dessert that make people stop and say, “Wait, you made what?” They’re crunchy, golden, and stuffed with sunshine-sweet peaches—honestly, there’s nothing else like them. Whether you’re hosting a summer bash or just want something special after dinner, this recipe brings big flavor with almost zero fuss.
Try swapping in your favorite fruits or nuts, play around with toppings, and make these egg rolls your own. I love sharing them at family gatherings—they’re the first thing gone every time. If you’re ready for a new twist on a classic, grab some peaches and start rolling!
I’d love to hear how your batch turns out—drop a comment below, share your photos, or let me know your favorite variation. Don’t forget to pin this recipe for later and spread the cobbler joy. Happy frying—and happy summer!
Frequently Asked Questions
Can I use canned peaches for peach cobbler egg rolls?
Yes! Just drain them well and chop into small pieces. Fresh is best, but canned works in a pinch.
How do I keep the egg rolls from bursting during frying?
Seal the edges tightly with egg wash, don’t overfill, and roll snug. Fry at the correct temperature—350°F (175°C)—to avoid leaks.
Can I make peach cobbler egg rolls ahead of time?
Absolutely. Assemble and refrigerate for up to 24 hours before frying. Fry fresh for best crunch, or reheat gently in the oven or air fryer.
What dips go well with peach cobbler egg rolls?
Vanilla ice cream, whipped cream, caramel sauce, or even a sweet yogurt dip are all delicious alongside these crispy treats.
Are peach cobbler egg rolls gluten-free?
Not with traditional wrappers, but you can use rice paper wrappers for a gluten-free version. Always check labels for hidden gluten.
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Peach Cobbler Egg Rolls
- Total Time: 25 minutes
- Yield: 10 egg rolls 1x
Description
Crispy, golden egg rolls filled with juicy peaches and warm cinnamon, these peach cobbler egg rolls are a fun, easy dessert perfect for summer gatherings. They combine the nostalgic flavors of classic cobbler with the crunch of a fried treat.
Ingredients
- 2 cups fresh peaches, peeled and diced (about 3 medium peaches; frozen or canned work too—just drain well)
- 1/3 cup granulated sugar (brown sugar can be substituted)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 10 egg roll wrappers (about 6-inch square)
- 1 large egg, beaten (for sealing the edges)
- Vegetable oil, for frying (canola or sunflower)
- 1/4 cup powdered sugar (for dusting, optional)
- Ground cinnamon (to sprinkle, optional)
- Vanilla ice cream or whipped cream (for serving, optional)
Instructions
- Peel and dice peaches into small cubes. If using frozen, thaw and pat dry. For canned, drain well and chop into bite-size pieces.
- In a mixing bowl, combine peaches, sugar, cinnamon, cornstarch, salt, lemon juice, and vanilla extract. Stir gently to coat.
- Optional: For a thicker filling, transfer mixture to a small saucepan and simmer over medium heat for 3-5 minutes, stirring constantly, until juices thicken. Let cool.
- Lay out egg roll wrappers on a clean, dry surface. Beat the egg and keep nearby.
- Spoon about 2 tablespoons of peach filling onto the center of each wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the edge with beaten egg to seal.
- Pour 2 inches of vegetable oil into a large skillet or deep fryer. Heat to 350°F (175°C).
- Place egg rolls seam-side down into the hot oil. Fry in batches, turning occasionally, until golden brown—about 2-3 minutes per batch.
- Use tongs or a slotted spoon to transfer egg rolls to a paper towel-lined plate or wire rack. Let cool for a few minutes.
- Dust with powdered sugar and sprinkle with cinnamon. Serve warm with vanilla ice cream or whipped cream.
Notes
For gluten-free, use rice paper wrappers. Keep wrappers covered with a damp towel to prevent drying. Seal edges tightly with egg wash to prevent leaks. Fry in small batches for best crunch. Serve immediately for maximum crispiness. Leftovers can be reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 170
- Sugar: 13
- Sodium: 120
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
Keywords: peach cobbler egg rolls, summer dessert, fried dessert, easy peach dessert, crispy egg rolls, fruit cobbler, picnic treat, party dessert, southern dessert, peach recipes
