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Mad About Food: Portable peach cobbler
Peach Cobbler Eggrolls offer the perfect package for a pool party or barbecue
It’s officially summer. I know I’m not the only one excited for pool parties, Sunday brunches on the patio and barbecues — not to mention the vast array of seasonal fresh fruits and veggies. Yes! Summer is definitely a time to be had by all.
My mother is spoiled by me and I’m proud of that. She wanted some Peach Cobbler Eggrolls, which is what inspired this article. She sent me a recipe with a TikTok link and said “You should make your mommy some of these.” To which I replied, “ “Why not just eat peach cobbler?” Well, I don’t think I have to tell you how the rest of that conversation went because here we are about to learn that recipe.
It’s perfect timing too because her birthday is July 31 and I wanted to practice making them before we celebrate her beautiful self.
Peaches are an amazing fruit — so versatile and sturdy. They are a refreshingly sweet fleshy fruit that can be made into sauces, candy, marinades and vinaigrette. The list could go on and on.
But we all know that eggroll wraps can pretty much enhance whatever you fill it with so the options for this yummy dessert are almost endless. I like to cover mine in powdered sugar. It can be a bit sweet, so you might want to just dust it on or make a glaze.
Try your hand at making a few dipping sauces as well. My tricks to keeping all the filling inside the eggroll is to make sure to cool the filling down to room and then refrigerate until completely cool. This step stiffens the peach filling making it easier to spoon into place without it running.
Next, using your finger tips or a brush, rub water along all four edges. This will act as glue to hold your eggroll together.
I find that frying the eggroll in a pan of olive oil gives a better long-lasting crunch than deep frying in vegetable oil. Other oils to consider are canola or peanut oil. The oven and air fryer are good options for cooking these yummy treats.
Well, I’ve worked up an appetite, so let’s roll up our sleeves, wash our hands and get started creating our own version of Peach Cobbler Eggrolls.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
Recipe
Peach Cobbler Eggrolls
Ingredients
2 cups chopped frozen or fresh peaches (you can use canned but I’ve never tried it)
1 tablespoon lemon juice
2 tablespoons butter
1/2 cup light brown sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
12 to 24 eggroll wraps (I always double roll mine)
Small cup or bowl of water for “glue”
Cooking oil of your choice, I use olive oil
Powdered sugar, optional
Directions
In a small saucepan, heat chopped peaches along with lemon juice, butter, brown sugar, cornstarch and cinnamon. Bring to a boil, stirring, and then reduce heat to low and simmer, stirring occasionally, about 10 minutes or until thickened. Stir in vanilla extract, then set aside to cool.
To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with water. Place about 2 tablespoon of cooled peach filling in the center.
Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers.
Preheat cooking oil to 350 degrees. Cooking in batches, carefully place egg rolls into hot oil and fry until deep golden brown, about 5 to 6 minutes.
Remove egg rolls to a wire rack placed over a paper towel to drain and cool. Once cool, dust with powdered sugar, if desired.
Source: Adapted by Michelle Madden
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