Peach Cobbler Egg Rolls

Peach Cobbler Egg Rolls


2 cups peaches, chopped

1 tablespoon fresh lemon juice

2 tablespoons butter, salted

½ cup brown sugar, preferably light brown

4 teaspoons cornstarch

½ teaspoon of cinnamon

½ teaspoon vanilla extract

10 sheets of rolled eggs

Water to seal the edges

Vanilla bean sauce for dipping

½ teaspoon vanilla bean paste

2 ½ tablespoons of milk

¾ cup powdered sugar


In a small saucepan, combine the peaches, lemon juice, butter and brown sugar

Add cornstarch and cinnamon

Bring to a boil, then reduce the heat and simmer, stirring occasionally. It should start to thicken within 10 minutes.

Add the vanilla extract and let cool

Lay a sheet of rolled egg on a flat surface in a diamond shape

Brush the edges with water

Place about 2 tablespoons peach filling in the center in a line from the package

Fold in the sides as you roll, keep going and be sure to press the edges

Preheat the oil in a frying pan to 350* and let it heat up

Place spring rolls in oil seal side down and fry until spring rolls are golden brown

Remove from the oil and place on a dish lined with paper towel to drain the oil

After a few minutes, place the spring rolls on a cooling rack and sprinkle with icing sugar

For the vanilla bean sauce, mix the ingredients together and use to dip or drizzle the spring rolls.

Serve and enjoy!

Nutrition Information:


Amount per serving: CALORIES: 207 | TOTAL FAT: 3g | SATURATED FATS: 2g | TRANS FAT: 0g | UNSATURATED FATS: 1g | CHOLESTEROL: 10mg | SODIUM: 265mg | CARBOHYDRATES: 41g | FIBER: 1g | SUGAR: 20g | PROTEIN: 4g


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