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

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Instructions

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.