These are phenomenal! The crust is so light and flaky, the filling is delicious, and they are fun to eat
Calling all dessert lovers! This recipe combines the juicy sweetness of peach cobbler with the delightful crispness of egg rolls for a unique and irresistible treat.
Ingredients:
For the Peach Filling:
| Ingredient | Quantity |
|---|---|
| Fresh, ripe peaches (diced) | |
| Cornstarch | |
| White Sugar | |
| Butter | |
| Lemon Juice | |
| Vanilla Extract | |
| Ground Cinnamon |
For the Egg Rolls:
| Ingredient | Quantity |
|---|---|
| Egg Roll Wrappers | |
| Brown Sugar |
Optional:
| Ingredient | Quantity |
|---|---|
| Powdered Sugar | for dusting |
| Vanilla ice cream | for serving |
| Fresh mint leaves | for garnish |
| Sliced peaches | for garnish |
Instructions:
-
Craft the Peach Filling (10-15 minutes):
- In a saucepan over medium heat, combine the diced peaches with a splash of water, lemon juice, and sugar. Cook the mixture until the peaches soften and release their juices.
- In a separate small bowl, make a cornstarch slurry by whisking cornstarch with a little water. Stir this slurry into the simmering peaches to thicken the filling.
- Remove the pan from heat and add butter, vanilla extract, and ground cinnamon. Stir well to incorporate all the flavors and let the filling cool slightly.
-
Assemble the Peachy Pockets (5 minutes per egg roll):
- Lay out an egg roll wrapper on a flat surface like a diamond, with one corner pointing towards you.
- Spoon a generous portion of the cooled peach filling diagonally across the center of the wrapper. Sprinkle some brown sugar over the filling for extra sweetness.
- Fold the bottom corner of the wrapper over the filling to enclose it. Then, fold in the sides from both ends to create a rectangular shape.
- Moisten the top corner of the wrapper with a little beaten egg and tightly roll the egg roll towards the sealed corner, ensuring a tight closure.
-
Fry to Crispy Perfection (3-5 minutes per batch):
- Heat enough vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Carefully place a few egg rolls (seam side down) into the hot oil. Don’t overcrowd the pan.
- Fry the egg rolls for 2-3 minutes per side, or until they turn golden brown and crispy. Be sure to turn them occasionally for even cooking.
-
Serve and Enjoy (variable):
- Using a slotted spoon, remove the fried egg rolls from the oil and drain them on paper towels to absorb excess oil.
- Serve the peach cobbler egg rolls warm while the filling is still gooey and the exterior is delightfully crispy.
- For an extra touch of indulgence, dust the egg rolls with powdered sugar or serve them with a scoop of vanilla ice cream.
- Get creative with presentation! Arrange the egg rolls on a platter and garnish with fresh mint leaves, additional sliced peaches, or a drizzle of caramel sauce..
