Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce Recipe

Ingredients <br>- 1 (21 ounce) can peach pie filling <br>- ½ teaspoon ground cinnamon <br>- ¼ teaspoon ground allspice <br>- ¼ teaspoon ground cloves <br>- ¼ teaspoon ground ginger <br>- ¼ teaspoon ground nutmeg <br>- ¼ teaspoon pumpkin pie spice <br>- 1 pinch salt <br>- 12 egg roll wrappers <br>- 1 (8 ounce) package cream cheese, softened <br>- ½ cup water <br>- 1 quart canola oil for frying <br>- ½ cup raspberry jam <br>- 1 tablespoon honey <br>- 1 quart vanilla ice cream <br>- ¼ cup confectioners' sugar <br><p></p>Directions <br>step 1: In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt. <br>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. <br>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. <br>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. <br>

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

Directions
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.

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