Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 pumpkin pie 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice and pinch of salt into the peach pie filling.

2. Beat the softened cream cheese until smooth, then fold in about half of the spiced peach filling.

3. Lay an egg roll wrapper with a corner toward you, spoon in a little filling, brush the edges with water, fold the sides in and roll up tightly to seal. Repeat with all 12 wrappers.

4. Heat the canola oil in a deep, heavy pot to 350°F (177°C). Fry the egg rolls in batches for 2 to 3 minutes per side until golden. Drain on paper towels.

5. While the egg rolls fry, warm the raspberry jam, honey and a splash of water in a small saucepan over medium-low heat, stirring until smooth and pourable.

6. Dust the hot egg rolls with confectioners' sugar. Serve with scoops of vanilla ice cream, the warm raspberry sauce, and the remaining spiced peach filling spooned on the side.