Ingredients:
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
Instructions:
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.
Serve:
Drizzle the glaze over the warm egg rolls or dust them with powdered sugar.
Serve immediately and enjoy!