My aunts used to make this dish, and I thought it was a thing of the past. Guess what? Found it, and it's even better!

Sometimes, when life gets a little hectic, the best thing you can do is combine simplicity with indulgence. That's exactly what this recipe for Peach Cobbler Egg Rolls is all about. Imagine the sweet, comforting flavors of a traditional peach cobbler wrapped up in a crispy, handheld egg roll. It's a blend of Southern charm and easy convenience! This recipe is perfect for those moments when you want to wow family and friends with minimal effort. It's a delightful twist on a classic treat that’s bound to become a favorite at your gatherings.

These Peach Cobbler Egg Rolls are incredibly versatile—they can be enjoyed as a standalone treat or paired with a scoop of creamy vanilla ice cream for an extra touch of decadence. If you're serving them at a brunch, consider offering them alongside a fresh fruit salad or a light spinach and strawberry salad for a refreshing contrast. And if you’re feeling extra indulgent, a drizzle of caramel sauce can take these to the next level.

Servings: 8 egg rolls

1 cup fresh or canned peaches, diced
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1 tablespoon cornstarch
8 egg roll wrappers
Vegetable oil, for frying
Powdered sugar, for dusting

1. In a medium bowl, combine the diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice.

2. Sprinkle the cornstarch over the peach mixture and toss to combine. This will help thicken the filling.

3. Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the peach filling in the center of the wrapper.

4. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly to enclose the filling, sealing the edge with a little water. Repeat with remaining wrappers and filling.

5. Heat about 2 inches of vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).

6. Fry the egg rolls in batches until golden brown and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

7. Dust the egg rolls with powdered sugar before serving.

For a different fruity twist, you could swap the peaches for apples or berries. If you're looking to cut down on prep time, you could use a high-quality peach pie filling instead of fresh or canned peaches. And for a baked version, brush the egg rolls with a little melted butter and bake them in a preheated 375°F (190°C) oven for about 15-18 minutes or until golden and crisp.