Go Back

Southern Peach Cobbler Egg Rolls

Southern Peach Cobbler Egg Rolls are crispy, cinnamon-sugar coated fried egg rolls filled with warm peaches thickened to a glossy cobbler-style filling. This handheld twist delivers tender fruit inside a golden wrapper with a sweet, spiced finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 2 cup diced fresh peaches Or use well-drained canned peaches.
  • 2 tbsp unsalted butter
  • 0.3333 cup light brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
Egg roll assembly
  • 8 egg roll wrappers
  • 1 egg Beaten for sealing.
  • vegetable oil For frying.
Cinnamon Sugar Coating
  • 0.5 cup granulated sugar
  • 1 tsp ground cinnamon
Optional for serving
  • 1 vanilla ice cream Optional.
  • 1 caramel sauce Optional.
  • 1 whipped cream Optional.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 deep skillet or Dutch oven

Method
 

Make the peach cobbler filling
  1. Melt the butter in a skillet over medium heat. Add the diced peaches, light brown sugar, granulated sugar, ground cinnamon, and ground nutmeg.
  2. Cook for 4–5 minutes, stirring occasionally, until the peaches begin to soften. The mixture should look glossy and slightly syrupy.
  3. Stir in the vanilla extract and lemon juice. You should smell fragrant warm fruit as the liquid loosens.
  4. Whisk together the cornstarch and water, then pour it into the skillet. Cook for 1–2 minutes until the filling becomes thick and glossy.
  5. Remove the skillet from the heat and let the filling cool completely. The filling should be thick enough to hold its shape when spooned.
Assemble the egg rolls
  1. Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2–3 tbsp of peach filling near the bottom corner.
  2. Brush the edges with beaten egg. Fold the bottom corner over the filling, fold in both sides, and roll tightly to seal.
Fry and coat
  1. Heat 2 inches of vegetable oil to 350°F in a deep skillet or Dutch oven. Keep the oil at a steady temperature before frying.
  2. Fry the egg rolls in batches for 2–3 minutes per side until evenly golden brown and crisp. Avoid overcrowding the pan so the wrappers stay crisp.
  3. Transfer the egg rolls to a paper towel-lined plate to drain for 1–2 minutes. They should look crisp and lightly blistered.
  4. Mix the cinnamon and granulated sugar in a shallow bowl. Roll the warm egg rolls in the mixture until evenly coated.
Serve
  1. Serve the egg rolls warm. Top with vanilla ice cream, caramel sauce, or whipped cream if desired.

Notes

Pro tip: Let the peach filling cool completely so the egg rolls don’t burst open during frying. Refrigerate leftover egg rolls in an airtight container up to 2 days; reheat in a 400°F oven until crisp. Freezing is not recommended because the wrappers lose texture after thawing. For a lighter option, use reduced-sugar peaches and coating sweetener to cut overall sugar while keeping the cobbler flavor profile.