Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Name: Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Total time: 45
Yield: 6
Ingredients: 1 (21 ounce) can peach pie filling; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cloves; 0.25 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 0.25 teaspoon pumpkin pie spice; 1 pinch salt; 12 egg roll wrappers; 1 (8 ounce) package cream cheese, softened; 0.5 cup water; 1 quart canola oil for frying; 0.5 cup raspberry jam; 1 tablespoon honey; 1 quart vanilla ice cream; 0.25 cup confectioners' sugar

Recipe by COUSINDILL from allrecipes.com

Appetizer,Dessert 45 Mins.

Ingredients

6 servings

•

1 (21 ounce) can peach pie filling
•

0.5 teaspoon ground cinnamon
•

0.25 teaspoon ground allspice
•

0.25 teaspoon ground cloves
•

0.25 teaspoon ground ginger
•

0.25 teaspoon ground nutmeg
•

0.25 teaspoon pumpkin pie spice
•

1 pinch salt

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12 egg roll wrappers
•

1 (8 ounce) package cream cheese, softened
•

0.5 cup water
•

1 quart canola oil for frying
•

0.5 cup raspberry jam
•

1 tablespoon honey
•

1 quart vanilla ice cream
•

0.25 cup confectioners' sugar

Instructions

In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.