The backyard smelled like hickory smoke, grilled corn, and a hint of sweet peaches hanging in the late afternoon air. Our weekend BBQ had rolled into that golden hour when folks start craving something just a little indulgent—but still finger-friendly. The brisket had been devoured, kids were running barefoot through the sprinklers, and I had exactly 30 minutes before anyone noticed I’d snuck back into the kitchen.
The screen door squeaked open as one cousin after another wandered in. No plates, just napkins and fingers—one bite and the room filled with sounds of pure dessert satisfaction. Crisp on the outside, gooey-spiced peach filling inside, with just enough creaminess to feel a bit sinful.
Let’s just say, I never left the kitchen again that evening—and not a single roll made it to the next day.
Short Description
Crispy, golden egg rolls filled with warm spiced peaches and sweet cream cheese—Peach Cobbler Egg Rolls are a Southern-inspired dessert perfect for parties, BBQs, or late-night cravings.
Key Ingredients
For the filling:
- 2 cups peaches, peeled and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (if using cornstarch)
For the cream cheese mixture:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
To assemble:
- 10 egg roll wrappers
- Vegetable oil for frying
- ¼ cup cinnamon sugar (3 tablespoons sugar + 1 tablespoon cinnamon)
Tools Needed
- Mixing bowls
- Small saucepan
- Spatula or spoon
- Frying pan or deep fryer
- Slotted spoon or tongs
- Paper towels
- Pastry brush (optional)
Cooking Instructions
Step 1: Prepare the peach filling
In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the diced peaches, brown sugar, cinnamon, and vanilla extract. Stir and let simmer for 3–5 minutes until the peaches soften slightly. If you prefer a thicker filling, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it into the pan. Continue cooking for another 1–2 minutes until thickened. Remove from heat and let the filling cool.
Step 2: Make the cream cheese mixture
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside.
Step 3: Assemble the egg rolls
Lay an egg roll wrapper on a clean, dry surface in a diamond position. Spoon 1 tablespoon of the cream cheese mixture into the center, then top with about 1 tablespoon of the peach filling. Fold the bottom corner over the filling, then fold in both sides, and roll up tightly. Moisten the edge with a bit of water to seal the roll. Repeat with the remaining wrappers.
Step 4: Fry the egg rolls
Heat about 1½ to 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place 2–3 egg rolls at a time into the hot oil and fry for 2–3 minutes, turning occasionally, until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
Step 5: Finish with cinnamon sugar
While the rolls are still warm, roll them in the cinnamon sugar mixture or sprinkle generously on top using a small sieve or spoon.
Why You’ll Love This Recipe
– Crispy outside, warm and gooey inside
– Great use of fresh or canned peaches
– Perfect for BBQs, potlucks, or casual entertaining
– Easy to make in batches
– Offers the flavor of peach cobbler without the baking dish
– Includes cream cheese for a cheesecake twist
Mistakes to Avoid & Solutions
Overfilling the wrappers
Too much filling will cause the egg rolls to burst during frying. Use about 1 tablespoon of each filling to avoid this.
Not sealing the edges properly
If the edges aren’t sealed with water, the filling can leak. Moisten all seams generously and press firmly.
Oil not at the right temperature
If the oil is too cool, rolls will absorb excess oil and be greasy. Too hot, and they’ll brown too fast. Use a thermometer and maintain around 350°F.
Skipping the cooling step
Hot filling can make the wrappers soggy or hard to handle. Let the peach mixture cool before assembling.
Serving too soon
Allow fried rolls to rest a couple of minutes so the filling sets slightly and doesn’t burn your tongue!
Serving and Pairing Suggestions
Serve warm, ideally within 15 minutes of frying, for the best texture.
Pair with:
– Vanilla bean or cinnamon ice cream
– Fresh mint leaves and a drizzle of honey
– Iced coffee, sweet tea, or a chilled glass of Riesling
– Add to a dessert board with berries, whipped cream, and dark chocolate chunks
Serve buffet-style at outdoor gatherings or plated with a scoop of ice cream and dusted cinnamon sugar for a dinner party twist.
Storage and Reheating Tips
Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days.
Freezing: Wrap uncooked egg rolls individually in parchment and freeze in a sealed bag. Fry straight from frozen, adding 1–2 minutes extra.
Reheating: Re-crisp in an oven or air fryer at 375°F for 5–7 minutes. Avoid microwaving to preserve crunch.
FAQs
1. Can I use canned or frozen peaches instead of fresh?
Yes! Drain canned peaches well, and thaw and pat dry frozen ones. Adjust sugar based on peach sweetness.
2. Can I bake them instead of frying?
You can. Brush with oil and bake at 400°F for 15–18 minutes, flipping halfway through. They’ll be less crispy but still delicious.
3. What’s the best way to seal egg rolls?
Use your finger to apply a small amount of water along the edge of the wrapper before rolling. Press gently to seal.
4. Can I make them ahead of time?
Yes. Assemble the rolls and store them in the fridge for up to 24 hours or freeze them uncooked for longer storage.
5. Do I have to include the cream cheese filling?
Not at all. You can skip it for a lighter version or replace it with Greek yogurt sweetened with honey.
Tips & Tricks
– Chill the cream cheese slightly so it doesn’t ooze out during frying.
– Use a cookie scoop for even filling portions.
– Double wrap the ends if your wrappers are thin to prevent leakage.
– Add a pinch of salt to enhance the peach flavor.
– Use tongs or a slotted spoon to safely lower and turn the rolls in hot oil.
Recipe Variations
Spiced Apple Cobbler Egg Rolls
Swap peaches for diced apples. Add a pinch of cloves and increase cinnamon to 1½ teaspoons. Cook the apple filling a bit longer—about 6–8 minutes.
Berry Cheesecake Egg Rolls
Replace peaches with mixed berries (strawberries, raspberries, blueberries). Increase cornstarch to 1½ tablespoons to manage the juice. Keep the cream cheese base.
Peach & Pecan Crunch Rolls
Add 2 tablespoons finely chopped toasted pecans to the peach filling. This adds a crunchy, nutty layer and balances the sweetness.
Dairy-Free Option
Use a plant-based cream cheese and ensure your wrappers are vegan. Replace butter with coconut oil or dairy-free margarine.
Final Thoughts
Making these Peach Cobbler Egg Rolls for our backyard BBQ reminded me how fun dessert can be—especially when it surprises people.That crackle of the wrapper, the warm burst of peachy goodness, and the creaminess tucked inside hit all the right notes. They travel well, spark curiosity, and disappear faster than anything I’ve brought to the table lately. Even the folks who “don’t usually eat dessert” asked for seconds.
If you’ve got a BBQ coming up, or even just a quiet night where you want something cozy and crunchy, give these a try. Just make more than you think you need. Trust me on that part.
Peach Cobbler Egg Rolls
Print ThisIngredients
- 1. For the filling:
- 2 cups peaches, peeled and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (if using cornstarch)
- 2. For the cream cheese mixture:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 3. To assemble:
- 10 egg roll wrappers
- Vegetable oil for frying
- ¼ cup cinnamon sugar (3 tablespoons sugar + 1 tablespoon cinnamon)
Instructions
Step 1: Prepare the peach filling
Cook diced peaches with butter, brown sugar, cinnamon, and vanilla in a saucepan over medium heat for 3–5 minutes until softened. If you want a thicker filling, stir in a cornstarch slurry and cook for another 1–2 minutes. Let cool.
Step 2: Make the cream cheese mixture
Beat softened cream cheese with powdered sugar and vanilla until smooth.
Step 3: Assemble the egg rolls
Place an egg roll wrapper like a diamond. Add cream cheese and peach filling to the center. Fold the bottom corner up, fold in the sides, and roll tightly. Seal the edge with water.
Step 4: Fry the egg rolls
Heat oil to 350°F (175°C). Fry 2–3 rolls at a time for 2–3 minutes until golden and crispy. Drain on paper towels.
Step 5: Finish with cinnamon sugar
While still warm, coat the rolls in cinnamon sugar or sprinkle it over the top.
