Peach Cobbler Egg Rolls

5 from 2 votes

Peach cobbler egg rolls using pie filling, canned or frozen peaches are easy to fry up crispy for a sweet and cheap dessert.

Prep Time15

Cook Time4

Course: Dessert

Cuisine: American

Keyword: cobbler, egg rolls, peach, pie filling

Servings:

Author: Justine

10-12 egg roll wrappers
3 c peaches if frozen thaw them, if using pie filling you will skip all other ingredients below
1/3 c sugar
1/4 c brown sugar
3 tbsp butter
1 tbsp lemon juice
5 tbsp cornstarch
1/2 tsp cinnamon
1 tsp vanilla
vegetable oil for frying
powdered sugar optional for dusting tops

Pie filing - If using 2 cans pie filling you will skip the whole cooking process entirely and start preheating oil while you are filling the wrappers.
Homemade filing - In a large bowl, toss the peaches with cornstarch. Set aside for now. In a skillet, begin to melt the butter. Add the sugars, peaches, lemon juice and cinnamon. Continue to cook over a low boil, stirring often, until the mixture has thickened. Remove skillet from heat and stir in the vanilla. Let the ingredients cool before assembling the rolls.
To assemble the egg roll wrappers, lay one out flat. Brush the edges with water, then spoon a small amount of the cooled peaches in the center. Be sure not to put too much filling in the center, or you will not be able to roll it up.
Fold in the sides of the wrapper, then roll up. Brush the seal with a little more water. Set aside until you have assembled all of your rolls. In a large/deep skillet, or dutch oven, begin to heat vegetable oil.The amount of oil will vary depending on how large your pot is.
I filled my dutch oven with about 3 inches of oil. Once your oil is hot, carefully place 3-4 rolls in the pot. Fry until golden brown (approximately 4-5 minutes, turning as needed). Remove from oil and place on a paper towel to drain. Once all of the egg rolls have cooked & cooled, top with desired amount of powdered sugar