Peach Cobbler Egg Rolls Recipe
Peach Cobbler Eggs rolls are like a unique touch on the traditional peach cobbler. These peach cobbler egg rolls are sure to tantalize your taste buds! Filled with a sweet and cinnamon-vanilla flavored peach filling, coated in an irresistibly crisp egg roll wrapper.
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Servings: 5
Calories: 145kcal
Equipment
- Skillet
- a medium bowl
Ingredients
- ½ tablespoon of cornstarch acting as a thickening agent to bind the peach filling and create a gooey and luscious texture.
- Squeeze of fresh lemon juice adjust to taste, offering a bright and tangy note that balances the sweetness and adds a refreshing element.
- 1/8 2 tablespoons of granulated sugar adding sweetness to the filling and enhancing the natural flavors of the peaches.
- ¼ cup of brown sugar providing a deep and caramel-like sweetness that enhances the overall flavor profile.
- ½ tablespoon of cinnamon divided, offering warm and comforting spice notes that complement the sweetness of the peaches.
- 1 tablespoon of melted butter providing richness and a buttery flavor that adds depth to the dish.
- ½ teaspoon of vanilla extract infusing a rich and aromatic flavor that complements the sweetness of the peaches.
- 5 Egg roll wrappers thin and crispy, serving as the perfect vessel for the peach filling and creating a satisfying crunch.
- ½ Large can of sliced peaches drained and rinsed, providing juicy and tender fruit that adds a delightful sweetness to the dish.
- 1 Large egg beaten, serving as an adhesive to seal the egg roll wrappers and create a golden and crispy exterior.
- 1/8 tablespoons of water used to create a smooth and cohesive mixture with the cornstarch and sugar, resulting in a luscious peach filling.
Instructions
- Heat a large skillet over medium heat with some butter or oil. Once the pan is hot, add in your sliced pieces and cook for about 5 minutes until they’re nice and soft.
- While your peaches are cooking, make your glaze by combining the water, sugar, cornstarch, vanilla extract, lemon juice, egg, melted butter, and ½ teaspoon of cinnamon in a medium bowl. Whisk everything together until it’s combined.
- Once your peaches are cooked through, add them to the glaze and mix everything together until it’s combined.
- Now you’re ready to assemble your egg rolls! Place an egg roll wrapper on a flat surface in front of you. Take one tablespoon of the peach filling and place it onto the center of the wrapper.
- Fold over one corner of the wrapper, and then fold in each side before rolling up the whole thing, making sure to press down firmly so everything sticks together.
- Dip the egg roll in the melted butter.
- Place the egg rolls on a parchment-lined baking sheet in preheated oven at 400 degrees, and bake for 15-20 minutes until golden brown and crispy.
- Mix together 1 Tbsp of brown sugar and 1 Tbsp of cinnamon in a bowl, and coat the butter-dipped egg rolls in the mixture.
- Ready to serve!
Notes
- If you’re having trouble rolling your egg rolls, wet the edges of the wrapper with a little water before folding. This will help make sure everything stays together.
- Make sure not to overcrowd the pan when you’re cooking your egg rolls. Doing this will cause them to stick together and not cook properly.
- If you’re not going to eat your egg rolls right away, freeze them before glazing so they don’t get soggy. When you’re ready to eat them, just bring them back to room temperature and then glaze and serve.
- For an extra special touch, sprinkle some powdered sugar on top of the egg rolls before serving.
