Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Recipe View 5 mins In a large bowl, combine the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt. Mix well to ensure the spices are evenly distributed. (Prep time: 5 minutes)

Recipe View 10 mins Lay out each egg roll wrapper and spread about 1 tablespoon of softened cream cheese on one side. Top the cream cheese with 1 tablespoon of the spiced peach pie filling mixture. (Prep time: 10 minutes)

Recipe View 15 mins Fold the sides of the wrapper inward, then fold the bottom corner up and over the filling, tucking it tightly. Moisten the top corner with a small amount of water and seal the egg roll. Repeat with the remaining wrappers and filling. (Prep time: 15 minutes)

Recipe View 2 mins Heat the canola oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully drop the egg rolls, a few at a time, into the hot oil, being careful not to overcrowd the pan. (Cook time: 2 minutes)

Recipe View 5 mins Fry the egg rolls until they are golden brown and crispy, about 2-3 minutes per side. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil. (Cook time: 5 minutes)

Recipe View 3 mins In a small bowl, whisk together the raspberry jam, honey, and water until smooth. Add more water, 1 tablespoon at a time, if needed to achieve a syrup-like consistency. (Prep time: 3 minutes)

Recipe View 2 mins Serve the warm peach pie egg rolls immediately over a scoop of vanilla ice cream. Drizzle generously with the raspberry sauce and sprinkle with confectioners' sugar for an elegant finish. (Assembly time: 2 minutes)