Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

I had to make a dessert really quickly because we had some friends over for dinner. Unfortunately I lent out my car and was unable to make it to the grocery store. All I had was a can of peach pie filling, some raspberry jam, cream cheese, egg roll wrappers, and some vanilla ice cream in the freezer.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 675 Calories

Ingredients

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

Recipe Instructions

Step 1

In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.

Step 2

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.

Step 3

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.

Step 4

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.