Canned Peaches: You can definitely make these peach cobbler egg rolls with canned peaches. Just drain a can of peaches in juice or water (not syrup), chop them up a bit and add them to the peach filling like you would fresh or frozen peaches! You may want to use about a teaspoon less of your brown sugar.
Vegan Version: If you use vegan egg roll wrappers (which I do – the Nasoya brand), you can just substitute vegan butter in your peach filling and make these peach egg rolls vegan friendly! And I love that idea! Make your dipping sauce with a little plant milk and you’re good to go!
Make Ahead: I would suggest preparing the egg rolls without frying them, then storing them in the fridge in an airtight container for up to 2 days until ready to fry them! That way you can save time and make these at the most convenient time!
Air Fryer Option: Spray your peach cobbler egg rolls with cooking oil and heat them in a 380-degree air fryer for 15 minutes or until golden and brown and crispy, flipping halfway through. Air fryer times vary, so you may need to adjust accordingly.
Nutrition
Serving: 1 roll | Calories: 154 kcal | Carbohydrates: 32 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 7 mg | Sodium: 101 mg | Potassium: 71 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 179 IU | Vitamin C: 2 mg | Calcium: 22 mg | Iron: 1 mg
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