Ingredients

• 1 , 21 ounce
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground allspice
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons pumpkin pie spice
• 1 pinch salt
• 12 eggs roll wrappers
• 1 , 8 ounce
• 0.5 cups water
• 1 quart canola oil for frying
• 0.5 cups raspberry jam
• 1 tablespoon honey
• 1 quart vanilla ice cream
• 0.25 cups confectioners' sugar

Instructions

1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
2. 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. 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. 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.

Nutrition per serving