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Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

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Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Directions

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Ingredients :

  • 1 (21 ounce) can peach pie filling
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pumpkin pie spice
  • 1 pinch salt
  • 12 egg roll wrappers
  • 1 (8 ounce) package cream cheese
  • softened
  • ½ cup water
  • 1 quart canola oil for frying
  • ½ cup raspberry jam
  • 1 tablespoon honey
  • 1 quart vanilla ice cream
  • ¼ cup confectioners’ sugar
  • Methods :

  • 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.
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