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Ultimate Crispy Peach Cobbler Egg Rolls (Air Fryer, Baked, & Fried Options)

A stack of freshly fried peach cobbler egg rolls generously dusted with cinnamon sugar on a white plate.
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Welcome! I’m Sarah, and I’m so happy you’re here. Turn classic peach cobbler into the ultimate handheld treat with these crispy peach cobbler egg rolls. This fusion dessert features warm, spiced peach filling wrapped in a perfectly crisp shell. You get instructions for frying, baking, and air frying to guarantee a golden crunch.

Ingredients

Scale
  • 1 (15 ounce) can sliced peaches in heavy syrup, drained well
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon butter
  • 12 egg roll wrappers
  • Vegetable oil, for frying (if frying)
  • Cooking spray (for air frying or baking)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon (for dusting)
  • For optional vanilla glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the peach filling: In a small saucepan, combine the drained peaches, 1 tablespoon of granulated sugar, cornstarch, cinnamon, nutmeg, and allspice.
  2. Cook the filling: Melt the butter in the saucepan over medium heat. Add the peach mixture and cook, stirring often, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let the filling cool completely. This step is important for easy rolling.
  3. Prepare the wrappers: Lay out the egg roll wrappers on a clean, dry surface. Keep the unused wrappers covered with a damp towel to prevent drying.
  4. Assemble the egg rolls: Place about 1 to 1.5 tablespoons of the cooled peach filling near one corner of an egg roll wrapper. Fold the corner over the filling, then fold in the sides. Roll tightly away from you, moistening the final edge with a little water to seal the roll. Repeat with remaining filling and wrappers.
  5. Choose your cooking method:
  6. For Frying: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place 3 or 4 egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, turning gently, until golden brown and crispy. Remove and place on a wire rack lined with paper towels to drain excess oil.
  7. For Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray on all sides. Place them in the air fryer basket in a single layer. Cook for 8 to 10 minutes, flipping halfway through, until golden brown and crisp.
  8. For Baking: Preheat your oven to 400°F (200°C). Lightly spray the assembled egg rolls with cooking spray and place them on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, flipping halfway through, until golden brown.
  9. Make the cinnamon sugar coating: In a shallow dish, mix the 1/4 cup granulated sugar and 1 teaspoon cinnamon. While the egg rolls are still warm, immediately toss or brush them lightly with melted butter (optional) and then roll them thoroughly in the cinnamon sugar mixture until coated.
  10. Prepare the optional glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if you prefer a thinner consistency.
  11. Serve immediately: Serve your crispy peach cobbler egg rolls warm, plain, or with the vanilla glaze for dipping.

Notes

  • Make sure the peach filling is completely cool before you attempt to roll the egg rolls. Warm filling will make the wrappers tear.
  • If you are making these ahead of time, you can assemble them and store them covered in the refrigerator for up to 24 hours before cooking.
  • For an extra impressive presentation, serve these handheld cobbler treats alongside vanilla ice cream.

Nutrition

Find it online: https://cutcooktaste.com/peach-cobbler-egg-rolls/