Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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:
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.
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