quick and easy peach pie egg rolls with raspberry sauce

Ingredients

• Servings: 6
• 1 (21 ounce) can peach pie filling
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon spice
• 1 pinch salt
• 12 egg roll wrappers
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup water
• 1 quart canola oil for frying
• 1/2 cup raspberry jam
• 1 tablespoon honey
• 1 quart vanilla ice cream
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, 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.