Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce recipe
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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
Nutrition Info
- 675.2 caloriescarbohydrate: 78.8 gcholesterol: 81.2 mgfat: 37.7 gfiber: 2.2 gprotein: 8.6 gsaturatedFat: 16.1 gservingSize: -sodium: 289.6 mgsugar: 62.5 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Directions
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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.