For the Egg Rolls:
1 box red velvet cake mix (plus ingredients required for the cake mix, typically eggs, oil, and water)
1 package egg roll wrappers
Vegetable oil (for frying)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the Coating:
1 cup powdered sugar
1-2 tablespoons milk
Prepare the Red Velvet Cake:
Preheat your oven according to the instructions on the red velvet cake mix box.
Prepare the cake batter according to the box instructions.
Pour the batter into a greased baking dish and bake as directed on the box.
Allow the cake to cool completely, then crumble it into fine crumbs.
Make the Cheesecake Filling:
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract.
Mix until smooth and creamy.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
Place a spoonful of the crumbled red velvet cake in the center of the wrapper.
Add a dollop of the cheesecake filling on top of the cake crumbs.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edges.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Prepare the Coating:
In a small bowl, combine the powdered sugar and milk to make a glaze. The consistency should be thick but pourable. Adjust with more milk or powdered sugar if needed.
Drizzle the glaze over the warm egg rolls or dust them with powdered sugar.
Serve immediately and enjoy!

By Admin

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