Velvet Cheesecake Rolls (Print Version)
Ingredients:
01 -
1 box red velvet cake mix (plus ingredients required for the cake mix, typically eggs, oil, and water).
02 -
1 package egg roll wrappers.
03 -
Vegetable oil (for frying).
04 -
8 oz cream cheese, softened.
05 -
1/2 cup granulated sugar.
06 -
1 teaspoon vanilla extract.
07 -
1 cup powdered sugar.
08 -
1-2 tablespoons milk.
Instructions:
01 -
Preheat your oven according to the instructions on the red velvet cake mix box.
02 -
Prepare the cake batter according to the box instructions.
03 -
Pour the batter into a greased baking dish and bake as directed on the box.
04 -
Allow the cake to cool completely, then crumble it into fine crumbs.
05 -
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
06 -
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
07 -
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.
08 -
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edges.
09 -
Repeat with the remaining wrappers and filling.
10 -
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.
11 -
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12 -
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.
13 -
Drizzle the glaze over the warm egg rolls or dust them with powdered sugar. Serve immediately and enjoy!.
Notes:
01 -
A decadent dessert combining the rich flavors of red velvet cake and creamy cheesecake, all wrapped in a crispy egg roll shell.