Quick And Easy Peach Pie Egg Rolls With Raspberry Sauce
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
39
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Pumpkin Pie Spice1 pinch
Salt1 cup
Water1 cup
Raspberry Jam1 tbsp
Honey1 cup
Sugar (confectioners')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
3
Top cream cheese with 1 tablespoon of the pie filling mixture
4
Fold the wrappers over the mixture
5
Moisten the ends with a small amount of water, and seal
6
Heat the oil in a large skillet over medium-high heat
7
Drop the egg rolls a few at a time into the hot oil
8
Fry until golden brown
9
Drain on paper towels
10
In a bowl, mix the raspberry jam, honey, and remaining water
11
Add more water as necessary to obtain a syrup like texture
12
Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar