Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce Recipe
Add a photo
1 of 1 Photo

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

By: COUSINDILL  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 753 people have saved this

Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 675 | Total Fat: 37.7g | Cholesterol: 81mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by kelcampbell 
This recipe was a bit....flat, but with some work could be outstanding. I did make some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Great dessert idea! As written, it's a little too sweet for me - and I thought the ice cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by Jacki 
In all reality, you can cut out all of the unnecessary spices-- just pumpkin pie spice will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Verna 
Not only can you change the cream cheese to fruity cream cheese, you can also change the pie... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2005 by momof2boys 
These were really good! I used strawberry preserves instead of Raspberry. And I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2007 by JStoddard 
Good! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2009 by Mitzeclipse 
WOW! These were incredible! I used fresh mangoes which were delicious! They almost... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?