Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce


"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 45 m {{adjustedServings}} servings 675 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 78.8g
  • 25%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  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.
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Reviews 9

  1. 11 Ratings


This recipe was a bit....flat, but with some work could be outstanding. I did make some changes to the original recipe...I couldn't find any peach pie filling, so I used canned peaches, added all the spices and about 2 tsp of sugar. However, when eating, my husband and I found that the mild sourness of the cream cheese was very noticeable in contrast to the sweetness of the peaches, so I would recommend jazzing up the cream cheese with some lemon zest, honey and vanilla. Additionally, I would recommend using won ton wrappers (as opposed to egg roll wrappers) as they are smaller (the egg roll wrappers are huge). One point that should be noted...when moistening the edges of the wrapper, you should also moisten around the filling and press down around the filling when sealing - this prevents the wrapper from puffing way out when frying. Lastly, instead of using the raspberry jam, I made a raspberry coulis with fresh berries, grand marnier, and sugar - it was fabulous. All in all, I would *probably* make this again, but I would make these few changes.


Great dessert idea! As written, it's a little too sweet for me - and I thought the ice cream was overkill so I didn't use any - but with a couple of adjustments (especially if you use fresh fruit!), this is a rival for the best dessert ever. Thanks!


Not only can you change the cream cheese to fruity cream cheese, you can also change the pie filling to any fruit filling you prefer: I prefer blueberry with blueberry cream cheese. Also, you can use a total of a scant 2 teaspoons of pumpkin pie spice in place of all the other spices, which is what pumpkin pie spice IS, anyway. I agree, wonton wrappers are best, and leftovers are not that great unless you reheat them in hot oil, which crisps them back up and is delicious but not very healthy. I also sprinkle them with powdered sugar instead of a dipping sauce.