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 calories
carbohydrate: 78.8 g
cholesterol: 81.2 mg
fat: 37.7 g
fiber: 2.2 g
protein: 8.6 g
saturatedFat: 16.1 g
servingSize: -
sodium: 289.6 mg
sugar: 62.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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