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! 🍑