Step 1: Make the Peach Cobbler Filling

1. In a saucepan over medium heat, melt the butter and add chopped peaches.
2. Stir in brown sugar, cinnamon, nutmeg, vanilla, and a pinch of salt.
3. Let the mixture simmer for 5–7 minutes, until peaches are soft.
4. Dissolve cornstarch in 1 tbsp of water and stir it into the peaches to thicken.
5. Cook another 1–2 minutes until glossy and thickened. Let cool slightly.

Optional: Stir in ½ cup of dry cake mix for extra cobbler texture and sweetness.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface, with one corner pointing toward you.
2. Spoon 2–3 tablespoons of peach filling onto the center of the wrapper.
3. Fold the bottom corner up over the filling, then fold in the sides.
4. Roll it up tightly toward the top corner.
5. Seal the edge with a dab of flour-and-water paste.

Repeat with remaining wrappers and filling.

Step 3: Fry or Air Fry

To Fry:

1. Heat 2–3 inches of oil in a skillet or deep fryer to 350°F (175°C).
2. Fry 2–3 egg rolls at a time for 2–3 minutes per side, or until golden brown.
3. Drain on paper towels.

To Air Fry:

1. Lightly spray egg rolls with oil.
2. Air fry at 375°F (190°C) for 8–10 minutes, turning halfway through.
3. Fry until golden and crisp.