Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
  • 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


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

04/28/2018
Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce, recipe PT15M PT1H 5 455 calories

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