Peach Cobbler Eggrolls Recipe 🍑
Ingredients:
For the peach filling:
3 cups fresh or canned peaches (drained and chopped)
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
1 teaspoon vanilla extract
For the eggrolls:
10 eggroll wrappers
1 egg (for egg wash)
Vegetable oil for frying
For the coating:
1/2 cup sugar
1 tablespoon cinnamon
For the glaze:
1/2 cup powdered sugar
1-2 teaspoons milk or heavy cream
Instructions:
Make the peach filling:
In a medium saucepan, melt the butter over medium heat. Add the chopped peaches, sugar, cinnamon, nutmeg, and cornstarch.
Stir to combine and cook for about 5-7 minutes until the mixture thickens and the peaches soften.
Once thickened, remove from heat and stir in vanilla extract. Let the filling cool completely.
Prepare the eggrolls:
Lay one eggroll wrapper flat on a clean surface, with the corners pointing up and down (like a diamond shape).
Place a spoonful of the cooled peach mixture in the center of each wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly, sealing the edges with a little water or egg wash.
Fry the eggrolls:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Dip the eggrolls into the oil and fry for 2-3 minutes, turning occasionally, until they’re golden and crispy.
Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Coat the eggrolls:
While the eggrolls are still warm, combine sugar and cinnamon in a small bowl and roll the fried eggrolls in the mixture until fully coated.
Make the glaze:
In a small bowl, whisk together powdered sugar and milk or heavy cream until smooth. Drizzle the glaze over the eggrolls for extra sweetness.
Serve:
Serve your Peach Cobbler Eggrolls warm and enjoy! 🍑
Okay, so who else has been absolutely obsessed with those Peach Cobbler Egg Rolls lately? Maybe you're like me, constantly searching for 'Arby's peach cobbler egg rolls' or 'peach egg rolls near me,' only to wish you could just whip up a batch at home whenever the craving hits. Well, I'm here to tell you: you absolutely CAN! This recipe isn't just a simple dessert; it's my secret weapon for satisfying that exact craving, and honestly, I think it's even better than the store-bought versions! Why settle for finding 'peach cobbler egg rolls near me' when your own kitchen can be the ultimate destination? Making these from scratch gives you total control over the freshness of ingredients, the perfect level of sweetness, and that irresistible crispy texture. You get to ensure every bite delivers a warm, chunky peach filling encased in a perfectly golden-brown, cinnamon-sugar coated shell, finished with a beautiful drizzle of glaze. It's a game-changer, truly. To make sure your homemade peach cobbler egg rolls are absolutely perfect, I've picked up a few tips along the way: Peach Perfection: Whether you use fresh or canned peaches, make sure they are well-drained and chopped evenly. Too much moisture means a soggy filling, and we want that perfect balance of tender fruit and crisp wrapper. If using fresh, a quick blanch and peel makes for a smoother filling. For canned, pat them dry with paper towels after draining. Wrapping Wisdom: Don't skimp on sealing! A tiny bit of water or egg wash on the edges of your eggroll wrappers is your best friend. This ensures no delicious peach filling leaks out during frying, keeping your eggrolls intact and beautifully crispy. Frying Finesse: Oil temperature is key for that beautiful golden-brown finish. Aim for 350°F (175°C). Too cold, and they'll be greasy; too hot, and they'll burn before the inside warms through. Don't overcrowd the pan; fry in batches to maintain oil temperature. And always, always drain them on a paper towel-lined plate immediately after frying to remove excess oil. Coat & Glaze: Roll them in the cinnamon sugar mixture while they're still warm! This helps the coating stick perfectly. For the glaze, adjust the milk or cream to get your desired consistency – a little thicker for a more pronounced drizzle, or thinner for a delicate finish. The sight of that white glaze draped over the cinnamon sugar-coated eggrolls is just divine! If you're looking for a slightly healthier twist, you can also try making these in an air fryer! Simply spray the rolled eggrolls lightly with cooking oil, and air fry at 375°F (190°C) for about 8-12 minutes, flipping halfway, until they're golden and crispy. They might not have quite the same deep-fried richness, but they're still incredibly delicious. Serve these warm, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream, for an ultimate dessert experience. You can even experiment with a tiny pinch of cardamom or a splash of almond extract in the peach filling for an extra layer of flavor. Trust me, once you make these Peach Cobbler Egg Rolls, you'll be declaring your kitchen the new 'best peach cobbler egg rolls near me!' Give it a try and enjoy your homemade crispy, sweet perfection!
I made them and they were soooo goood🥰😩😩I’m ready to remake them now