Quick And Easy Peach Pie Egg Rolls With Raspberry Sauce - cooking recipe

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
Preparation
    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.

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