Peach Cobbler Egg Roll Recipe | Peach Egg Rolls With Pie Filling

These easy Peach Cobbler Egg Rolls have everything you love about warm peach cobbler wrapped inside a crispy, handheld shell. Using canned peach pie filling keeps the recipe simple and eliminates the need to peel, cook, or thicken fresh peaches.

Why You’ll Love This Easy Peach Dessert

• Quick and easy to prepare. Canned peach pie filling makes this dessert ready in about 25 minutes.
• Crispy on the outside. Egg roll wrappers cook until bubbly, crunchy, and golden brown.
• Warm and gooey inside. The thick peach filling tastes like the center of homemade peach cobbler.
• Minimal prep work. There is no need to peel peaches or cook a filling from scratch.
• Perfect for parties. These handheld desserts are easy to serve at cookouts, potlucks, holiday gatherings, and game-day parties.
• Easy to customize. Add cream cheese, caramel, chopped pecans, or extra cinnamon.

These crispy peach dessert egg rolls are a convenient year-round treat because canned peach pie filling is easy to keep in the pantry.

What Do Peach Cobbler Egg Rolls Taste Like?

Peach Cobbler Egg Rolls taste like peach pie or peach cobbler wrapped in a crispy pastry shell.

The canned peach pie filling is sweet, soft, and thick enough to stay inside the wrappers. Cinnamon and vanilla add a warm homemade flavor, while the crunchy egg roll shell creates a delicious contrast with the gooey center.

A cinnamon-sugar coating makes the finished egg rolls taste a little like peach cobbler and a churro combined into one dessert.

Ingredients To Grab

• Peach pie filling– Canned peach pie filling makes this recipe especially quick. Chop the peach slices into small pieces before filling the wrappers.
• Ground cinnamon– Adds the warm spice traditionally associated with peach cobbler.
• Vanilla extract– Gives the sweetened glaze a homemade flavor.
• Egg roll wrappers– Look for refrigerated egg roll wrappers in the produce section near tofu, wonton wrappers, or fresh noodles.
• Water– Used to seal the edges of the wrappers.
• Oil– Choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
• Granulated sugar– Used to make the sweet coating for the warm egg rolls.
• Powdered Sugar– The base of the glaze that takes the egg rolls to the next level.
• Heavy Cream– Used to thin out the glaze while keeping it rich and indulgent.

How To Make Peach Cobbler Egg Rolls

Prepare the Peach Pie Filling. Pour the peach pie filling into a medium bowl. Use a knife or kitchen scissors to cut the peach slices into small pieces. If it seems too runny, spoon the chunks of peaches into the wrappers and leave some of the excess sauce behind.

Fill the egg rolls. Place one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape. Spoon two tablespoons of peach pie filling just below the center of the wrapper. Avoid adding too much filling because overfilled egg rolls are more likely to leak or burst.

Roll them up. Fold the bottom corner over the filling. Fold the left and right corners inward, then roll the wrapper tightly toward the top corner. Dip your finger in water and moisten the final corner. Press it against the roll to seal. Repeat with the remaining wrappers and filling.

Fry to perfection. Pour approximately two inches of oil into a high-sided skillet. Heat the oil to 350°F. Carefully place two or three egg rolls into the hot oil. Do not overcrowd the pan. Fry for 2 to 3 minutes, turning occasionally, until all sides are crisp and golden brown. Remove the egg rolls with a slotted spoon and transfer them to a wire rack or paper towel-lined plate.

Roll in flavor. Combine the granulated sugar and cinnamon in a shallow bowl. Roll the warm egg rolls in the cinnamon-sugar mixture until lightly coated. The coating sticks best while the wrappers are still warm. Serve immediately with vanilla glaze, caramel sauce, whipped cream, or ice cream.

Make the glaze. Whisk together 1/3 cup of powdered sugar, two to three tablespoons of heavy cream, and one-half teaspoon of vanilla extract. Add more heavy cream, one teaspoon at a time, until the glaze reaches your preferred consistency. Drizzle it over the egg rolls or serve it on the side for dipping.

Tips And Tricks

These Peach Cobbler Egg Rolls are super easy to make, but using my tips and tricks ensures they turn out perfect every time! Take a second to read over them for an incredible bite:

• Chop the peaches. Large peach slices are difficult to roll and can tear the wrappers.
• Do not overfill the wrappers. About two tablespoons of filling is enough for each standard egg roll wrapper.
• Leave excess sauce behind. Too much syrup can cause the egg rolls to leak.
• Roll them tightly. Loose wrappers allow oil to get inside and make it easier for the filling to escape.
• Seal every edge. Moisten the final corner with water and press gently to close any gaps.

Variations

Love these peach egg rolls, but want a few ways to switch up the flavor? With these easy flavor and texture swaps, you can have a dessert that you can bring to cookouts all summer long!

• Peach Cobbler Cheesecake Egg Rolls- Add a tablespoon of sweetened cream cheese filling to each wrapper before adding the peaches. Use a little less pie filling to avoid overstuffing the rolls.
• Caramel Peach Egg Rolls- Drizzle a small amount of thick caramel sauce over the filling before rolling, or serve caramel sauce on the side.
• Peach and Pecan Egg Rolls- Sprinkle finely chopped toasted pecans over the peach filling for extra crunch.

What To Serve With Peach Cobbler Egg Rolls

Peach Cobbler Egg Rolls pair especially well with creamy, lightly tangy, or buttery toppings that complement the sweet peach filling and balance the crispy cinnamon-sugar shell.

• Vanilla ice cream– The cool, creamy ice cream melts over the warm egg rolls, creating a delicious contrast in both temperature and texture. Its simple vanilla flavor lets the cinnamon-spiced peach filling remain the star.
• Homemade whipped cream– Light and fluffy whipped cream adds richness without making the dessert feel too heavy. Its mild flavor balances the sweetness of the peach pie filling and cinnamon-sugar coating.
• Salted caramel sauce– Caramel enhances the warm brown sugar and cinnamon flavors associated with traditional peach cobbler. A touch of salt prevents the dessert from becoming overly sweet and brings out the natural peach flavor.

How Long Do They Last?

Store leftover egg rolls in an airtight container in the refrigerator for up to three days. Allow the egg rolls to cool completely before storing them. Place a paper towel inside the container to help absorb excess moisture. The wrappers will soften in the refrigerator, but they can be crisped again in an oven or air fryer.

Can You Freeze Them?

Yes. For the best texture, freeze the egg rolls before cooking. Place the assembled egg rolls on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or resealable freezer bag. Freeze for up to two months.

Cook the egg rolls directly from frozen, adding a few extra minutes to the cooking time. Make sure the filling is hot before serving.

More Of Our Best Fruity Recipes

• Peach Galette
• Sugar Cookie Fruit Pizza
• Peach Cobbler with Cake Mix
• Strawberry Cobbler
• Blackberry Dumplings

If you love this Peach Cobbler Egg Roll recipe as much as our family does, make sure you share it on social media so your friends can try it too! Don’t forget to bookmark it so you can make it again next time you need a fun twist on summer flavor.

Peach Cobbler Egg Roll Recipe | Peach Egg Rolls With Pie Filling

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These crispy Peach Cobbler Egg Rolls are filled with canned peach pie filling, cinnamon, and vanilla. Fry them for an easy handheld dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Servings: 8 Egg Rolls

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

• 8 Egg Roll Wrappers
• 21 ounces Peach Pie Filling chunked
• Oil for frying
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon

For the Glaze

• 1/3 cup Powdered Sugar
• 1/2 tsp Vanilla Extract
• 3 tbsp Heavy Cream

Method

 

1. Pour the peach pie filling into a medium bowl. Use a knife or kitchen scissors to cut the peach slices into small pieces.
2. Place one egg roll wrapper on a clean work surface with one corner pointing toward you, creating a diamond shape. Spoon two tablespoons of peach pie filling just below the center of the wrapper.
3. Fold the bottom corner over the filling. Fold the left and right corners inward, then roll the wrapper tightly toward the top corner. Dip your finger in water and moisten the final corner. Press it against the roll to seal. Repeat with the remaining wrappers and filling.
4. Pour approximately two inches of oil into a high-sided skillet. Heat the oil to 350°F. Carefully place two or three egg rolls into the hot oil. Do not overcrowd the pan. Fry for 2 to 3 minutes, turning occasionally, until all sides are crisp and golden brown. Remove the egg rolls with a slotted spoon and transfer them to a wire rack or paper towel-lined plate.
5. Combine the granulated sugar and cinnamon in a shallow bowl. Roll the warm egg rolls in the cinnamon-sugar mixture until lightly coated.
6. Whisk together 1/3 cup of powdered sugar, two to three tablespoons of heavy cream, and one-half teaspoon of vanilla extract. Add more heavy cream, one teaspoon at a time, until the glaze reaches your preferred consistency. Drizzle it over the egg rolls or serve it on the side for dipping.

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