A super fun way to wrap up a summery dessert! The spicy peach filling is fried to golden brown perfection, and then drizzled with a sweet and creamy glaze. These Vegan Peach Cobbler Egg Rolls are lightly adapted from the cookbook Mommy's Cooking Healthy by Alicia Johnson and reprinted with permission.
Add butter to a skillet, and then saute the peaches, sweetener, and spices over medium heat. Use a spatula to break up the peaches as they simmer down, for about 10 minutes.
In a small bowl, add the ingredients for the sauce, and mix together to form a smooth sauce. You’ll get the smoothest sauce if you do this in a food processor. Set the sauce aside.
Once the filling is finished, add a spoonful or two to the center of an egg roll wrapper.
Fold the two ends of the wrapper in, and then roll from left to right. Repeat until all the peach filling is used.
Heat about 1/2 inch of avocado oil in a skillet over medium to medium-high heat. You’ll know when your oil is ready when you can drop a torn off piece of the egg roll wrapper into it, and it starts to bubble. It should take about 30 seconds to start to turn brown and bubbly. If it happens too quickly, your oil is too hot. Fry the egg rolls for about 30-45 seconds on each side, until golden brown.
Serve the vegan peach egg rolls drizzled with the vegan cream cheese sauce.
Nutrition Facts are for 1 egg roll drizzled with 1/8 of the glaze.