Peach Cobbler Egg Rolls
These peach cobbler egg rolls are a delightful treat that combines the crispiness of egg rolls with the sweet, fruity goodness of peach cobbler. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ½ cup brown sugar
- 1 tablespoon + 1 teaspoon cinnamon, divided
- ¼ cup granulated sugar
- 10 egg roll wrappers
- 1 large egg, beaten
- 1 large can of sliced peaches, drained and rinsed
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- Squeeze of fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dice the drained peaches and place them in a skillet over medium-high heat.
- In a small bowl, combine 1 tablespoon of cornstarch with ¼ cup of water, then add to the skillet with the diced peaches. Stir in ¼ cup granulated sugar and cook until the mixture thickens.
- Add 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and a squeeze of fresh lemon juice to the peach mixture. Stir well and remove from heat to cool.
- Lay an egg roll wrapper flat on a clean surface. Spoon a layer of peach filling onto one end of the wrapper. Fold in the sides and roll tightly. Use the beaten egg to seal the edges.
- Dip each assembled egg roll in melted butter. In a separate bowl, mix ½ cup brown sugar with 1 tablespoon cinnamon. Roll the butter-coated egg rolls in the cinnamon sugar mixture until fully coated.
- Arrange the egg rolls on the prepared baking sheet. Bake for 15-20 minutes, or until they are golden brown and crispy.
- Let the egg rolls cool slightly before serving.
Nutrition
- Calories: 180
- Sugar: 22g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg