Peach Cobbler Egg Rolls (Print Version)
# Ingredients:
01 -
Egg roll wrappers: 12.
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Fresh peaches, peeled and diced (or canned peaches, drained): 2 cups.
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Cream cheese, softened: 8 oz.
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Granulated sugar: 1/4 cup (for peach mixture).
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Cornstarch: 1 tablespoon.
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Ground cinnamon: 1 teaspoon (for peach mixture).
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Lemon juice: 1 tablespoon.
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Granulated sugar: 1/4 cup (for cheesecake mixture).
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Vanilla extract: 1 teaspoon.
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Egg, beaten (for sealing): 1.
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Vegetable or canola oil (for frying).
12 -
Granulated sugar: 1/2 cup (for cinnamon sugar coating).
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Ground cinnamon: 1 teaspoon (for cinnamon sugar coating).
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Powdered sugar: 1/2 cup (for glaze).
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Milk: 2-3 tablespoons (for glaze).
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Vanilla extract: 1 teaspoon (for glaze).
# Instructions:
01 -
In a saucepan, combine the peaches, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens. Set aside to cool.
02 -
In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Stir in the vanilla extract.
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On a flat surface, place an egg roll wrapper and add a spoonful of the cheesecake mixture and peach filling to the center.
04 -
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly. Seal the edge with the beaten egg.
05 -
Heat oil in a deep pan or fryer to 350°F (175°C) and fry the egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
06 -
While the rolls are still warm, coat them in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon, if desired.
07 -
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the egg rolls or serve it as a dipping sauce.
# Notes:
01 -
These Peach Cobbler Cheesecake Egg Rolls combine the flavors of classic peach cobbler and creamy cheesecake, all wrapped in a crispy egg roll shell. Perfect for a sweet and indulgent treat!.