Peach Cobbler Egg Rolls (Print version)
Handheld peach cobbler wrapped in crispy egg roll shells, fried golden and rolled in cinnamon sugar.
# Ingredients:
For the filling
01 -
2 (15 oz) cans peaches in 100% juice, drained and diced (or 2 1/2 cups frozen peaches, thawed and chopped)
02 -
1/2 cup (100 g) packed light brown sugar
03 -
2 tablespoons granulated sugar
04 -
1 1/2 tablespoons cornstarch
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
1/2 teaspoon salt
08 -
1 1/2 teaspoons lemon juice
09 -
1/2 teaspoon vanilla extract
10 -
3 tablespoons unsalted butter
For the wrappers and coating
11 -
10-12 egg roll wrappers
12 -
2 tablespoons water for sealing
13 -
Neutral oil for frying (canola or vegetable)
14 -
1/2 cup granulated sugar mixed with 1 teaspoon cinnamon
# Instructions:
01 -
Combine peaches, brown sugar, 2 tablespoons granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a medium saucepan. Simmer over medium heat, stirring, until the juices thicken and turn glossy, 5 to 7 minutes. Remove from heat, stir in butter and vanilla, then spread on a plate to cool completely.
02 -
Stir together 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl.
03 -
Lay a wrapper with a corner facing you. Place 1 1/2 to 2 tablespoons of cooled filling in the center. Fold the bottom corner over the filling, fold in the sides, then brush the top corner with water and roll tightly to seal. Keep finished rolls under a damp towel.
04 -
Heat 2 to 3 inches of oil in a heavy pot to 350°F. Fry the rolls in batches of 3 or 4, turning once, until deep golden and crisp, 2 to 3 minutes. Transfer to a wire rack or paper towels.
05 -
Roll the warm egg rolls in the cinnamon sugar until evenly coated. Let cool slightly, then serve.
# Good to know:
01 -
Best served warm while the coating is crisp.
02 -
Uncooked rolls can be frozen for up to 2 months.