1-First, start by making the peach filling. In a saucepan, combine 2 cups of chopped peaches, 1 tablespoon of fresh lemon juice, 2 tablespoons of butter, ½ cup of light brown sugar, 4 teaspoons of cornstarch, and ½ teaspoon of ground cinnamon. Heat this mixture over medium, stirring constantly until it boils, then reduce the heat and simmer for about 10 minutes until it thickens nicely.

2-Once thickened, stir in ½ teaspoon of vanilla extract and let the filling cool completely this step is key to prevent soggy wrappers! Next, assemble the egg rolls by placing an egg roll wrapper on a clean surface with one corner pointing towards you. Brush the edges with 2 tablespoons of water, add about 2 tablespoons of the cooled filling in the center, then fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal.

3-Now, for the fun part frying! Heat about 6 cups of oil in a deep pan to 350°F. Fry the egg rolls in batches for 5-6 minutes, turning occasionally, until they’re deep golden brown. Drain them on paper towels and dust with powdered sugar if you like that extra sweetness. While they’re frying, whip up the dipping sauce by whisking together ¾ cup of powdered sugar, ½ teaspoon of vanilla bean paste or extract, 2-3 tablespoons of milk, and a pinch of salt until smooth.

4-Serve your peach cobbler egg rolls warm with the sauce, and enjoy that perfect blend of textures! If you’re curious about other ways to enjoy peaches, our peach crisp recipe is a must-try for a similar fruity delight. Remember, for dietary variations like baking instead of frying, check out the next section for more tips.