Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Ingredients

• 21 ounce peach pie filling canned
• 1 quart canola oil for frying
• 0.3 cup confectioners' sugar 
• 8 ounce cream cheese softened
• 12  egg roll wrappers 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 1 tablespoon honey 
• 0.3 teaspoon pumpkin pie spice 
• 0.5 cup raspberry jam 
• 1 pinch salt 
• 1 quart whipped cream 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• paper towels

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.
4. Drain on paper towels.
5. In a bowl, mix the raspberry jam, honey, and remaining water.
6. Add more water as necessary to obtain a syrup like texture.
7. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.