Description
Peach Cobbler Egg Rolls are a delightful sweet dessert wrap combining juicy peaches and creamy cheesecake filling wrapped in crispy egg roll wrappers, fried to golden perfection and coated with cinnamon sugar, then drizzled with a sweet glaze. This easy-to-make recipe offers a fun twist on traditional peach cobbler, perfect for sharing at gatherings or enjoying as a delicious treat.
Ingredients
Scale
Peach Mixture
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Egg Rolls
- 12 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable or canola oil, for frying
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Prepare the peach filling: Combine diced peaches with 1/4 cup granulated sugar, cornstarch, 1 teaspoon cinnamon, and lemon juice in a bowl. Toss to coat evenly and set aside to allow the mixture to thicken slightly.
- Create the cheesecake layer: Beat softened cream cheese with 1/4 cup granulated sugar and vanilla extract until smooth and creamy, ensuring there are no lumps.
- Assemble the egg rolls: Lay an egg roll wrapper flat on a clean surface. Place a tablespoon of the cream cheese mixture on the bottom third of the wrapper, then add 2-3 tablespoons of the peach filling on top. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper tightly towards the top corner, sealing the edge with beaten egg to keep it closed during frying.
- Fry the egg rolls: Heat vegetable or canola oil in a deep skillet to 350°F (175°C). Fry 2-3 egg rolls at a time, cooking each side for 3-4 minutes until they turn golden brown and crisp. Use a slotted spoon or tongs to remove them and drain on a wire rack to prevent sogginess.
- Coat and glaze: While the egg rolls are still warm, roll them in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon to coat evenly. Then whisk together 1/2 cup powdered sugar with 2-3 tablespoons of milk to create a smooth glaze. Drizzle the glaze generously over the coated egg rolls before serving.
Notes
- You can use canned peaches if fresh peaches are unavailable; just ensure they are well-drained to avoid soggy filling.
- Adjust the amount of cinnamon in both the peach mixture and sugar coating to taste.
- For a thicker glaze, use less milk; for a thinner glaze, add a little more milk.
- Be careful when frying; maintain oil temperature at 350°F to ensure crispiness without absorbing excess oil.
- Serve the egg rolls warm for the best flavor and texture.
