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
- peach pie filling: 1 can (21 ounce can)
- ground cinnamon: 0.5 tsp
- ground allspice: 0.25 tsp
- ground cloves: 0.25 tsp
- ground ginger: 0.25 tsp
- ground nutmeg: 0.25 tsp
- pumpkin pie spice: 0.25 tsp
- pinch salt: 1 piece
- egg roll wrappers: 12 piece
- cream cheese: 1 pack (8 ounce pack, softened)
- water: 0.5 cup
- quart canola oil for frying: 1 piece
- raspberry jam: 0.5 cup
- honey: 1 Tbsp
- quart vanilla ice cream: 1 piece
- confectioners' sugar: 0.25 cup
Metric Conversion
Stages of cooking
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In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
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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.
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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.
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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.
