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The Ultimate Crispy Peach Cobbler Egg Rolls (Air Fryer & Deep Fried Options Included)

Close-up of crispy, fried peach cobbler egg rolls coated in cinnamon sugar on a white plate.
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Create a fun dessert fusion with these crispy peach cobbler egg rolls. You get the warm, spiced peach filling of a classic cobbler wrapped in a golden, crunchy shell. We include simple instructions for both deep frying and air frying this viral dessert idea.

Ingredients

Scale
  • 1 (15 ounce) can sliced peaches in heavy syrup, drained and finely diced
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 10 egg roll wrappers
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying, or cooking spray, for air frying
  • 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon (for coating)

Instructions

  1. Prepare the peach filling: In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture begins to simmer, about 5 minutes.
  2. In a small bowl, whisk together the cornstarch and lemon juice until smooth. Pour this slurry into the simmering peaches, stirring constantly until the filling thickens, about 1 minute.
  3. Remove the filling from the heat. Stir in the vanilla extract. Transfer the filling to a bowl and let it cool completely to room temperature, about 20 minutes. Chilled filling is easier to work with.
  4. Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond). Brush the edges with the beaten egg.
  5. Place about 2 tablespoons of the cooled peach filling near the bottom corner. Fold the bottom corner up over the filling. Fold in the left and right corners toward the center.
  6. Roll the wrapper tightly upward until you reach the top corner. Seal the final edge with a bit more egg wash. Repeat with the remaining filling and wrappers.
  7. Choose your cooking method: For Deep Fried Rolls: Heat 2 inches of oil in a deep skillet to 350°F. Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
  8. For Air Fryer Rolls: Preheat your air fryer to 375°F. Lightly spray the assembled egg rolls with cooking spray or brush with melted butter. Place them in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until golden brown and crisp.
  9. Coat the rolls: While the egg rolls are still warm, immediately toss them gently in the cinnamon sugar mixture until fully coated.
  10. Serve immediately with a simple vanilla glaze or a scoop of vanilla ice cream.

Notes

  • For an extra creamy texture, mix 2 ounces of softened cream cheese into the cooled peach filling before assembling the egg rolls.
  • If you want a simple vanilla glaze for dipping, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
  • If you use canned peaches, make sure they are well-drained so your wrappers do not become soggy.

Nutrition

Find it online: https://hearthbite.com/peach-cobbler-egg-rolls-recipe/