Peach Cobbler Egg Rolls
Ingredients:
For the Peach Filling:
3 cups fresh peaches, peeled and diced (or use canned peaches, drained)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Egg Rolls:
10-12 egg roll wrappers
1 large egg, beaten (for sealing)
Vegetable oil (for frying)
For the Cinnamon Sugar Coating:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Directions:
Prepare the Peach Filling:
In a medium saucepan, combine the peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are tender (about 5-7 minutes).
Remove from heat and let the peach filling cool to room temperature.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface, with one corner facing you.
Spoon about 2-3 tablespoons of the peach filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly, sealing the top edge with the beaten egg.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes per side).
Remove from the oil and drain on paper towels.
Prepare the Cinnamon Sugar Coating:
In a small bowl, combine the granulated sugar and ground cinnamon.
While the egg rolls are still warm, roll them in the cinnamon sugar mixture until coated.
Serve:
Serve the peach cobbler egg rolls warm, with a scoop of vanilla ice cream or a drizzle of caramel sauce if desired.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Kcal: Approximately 150 kcal per egg roll (based on 12 servings) | Servings: 12