Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

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

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.

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.

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.