MY RED VELVET CHEESECAKE EGGROLLS
These red velvet cheesecake egg rolls are a delightful fusion of flavors and textures, featuring a rich cream cheese filling and crumbled red velvet cake, all wrapped in crispy egg roll wrappers. Perfect for any occasion, they offer a unique twist on traditional desserts.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 package egg roll wrappers
- 8 oz cream cheese, softened
- 1 box red velvet cake mix (plus ingredients required for the cake mix)
- Vegetable oil (for frying)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat oven as per cake mix instructions. Prepare cake batter according to box instructions. Bake cake in a greased dish and let it cool completely. Crumble cooled cake into fine crumbs.
- In a mixing bowl, blend softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Place a spoonful of red velvet cake crumbs in the center. Add a dollop of cheesecake filling on top. Fold the bottom corner up over the filling, fold in the sides, and roll tightly, sealing edges with water. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
- Mix powdered sugar and milk in a bowl to make a thick, pourable glaze. Adjust consistency with more milk or sugar as needed.
- Drizzle warm egg rolls with glaze or dust with powdered sugar. Serve immediately.
Nutrition
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg