Description
Delight in these Peach Cobbler Egg Rolls, a crispy and sweet dessert wrap combining the luscious flavors of fresh peaches and creamy cheesecake. Perfectly fried to golden perfection, then coated with cinnamon sugar and drizzled with a smooth glaze, these egg rolls offer a delightful twist on traditional peach cobbler that’s perfect for sharing.
Ingredients
Scale
Peach Filling
- 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 and Frying
- 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 the diced peaches with 1/4 cup granulated sugar, cornstarch, 1 teaspoon ground cinnamon, and lemon juice in a mixing bowl. Toss thoroughly to coat the peaches evenly and set aside to let the mixture thicken slightly.
- Create the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until the mixture is smooth and creamy, free of lumps.
- Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Spoon about one tablespoon of the cream cheese mixture onto the bottom third of the wrapper, then add 2 to 3 tablespoons of the peach filling on top of the cream cheese. Fold the bottom corner up over the filling, fold in the sides tightly, and roll tightly towards the top corner. Seal the edge with the beaten egg wash to prevent opening during frying.
- Fry the Egg Rolls: Heat vegetable or canola oil in a deep skillet to 350°F (175°C). Carefully place 2 to 3 egg rolls at a time into the hot oil, frying each side for 3 to 4 minutes until golden brown and crispy. Remove and drain on a wire rack to remove excess oil.
- Coat and Glaze: While the egg rolls are still warm, roll them evenly in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon to coat. In a small bowl, whisk together 1/2 cup powdered sugar and 2 to 3 tablespoons milk until smooth to form a glaze. Drizzle the glaze generously over the coated egg rolls before serving.
Notes
- Use fresh peaches in season for the best flavor; canned peaches drained well are a good alternative.
- Make sure cream cheese is softened to room temperature for smooth mixing.
- Seal the egg rolls well to prevent filling from leaking during frying.
- Maintain oil temperature steady at 350°F for even frying and crispiness.
- Serve immediately for the best texture, though leftovers can be warmed gently.
