Ingredients:

  • 8 oz (227g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (approx. 85g) red velvet cake crumbs (store-bought or homemade, crumbled finely)
  • 12 egg roll wrappers
  • 1 cup vegetable oil, for frying (plus more as needed)
  • Powdered sugar, for dusting

Instructions:

  1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Gently fold the red velvet cake crumbs into the cream cheese mixture until just combined. Be careful not to overmix.
  3. Lay an egg roll wrapper on a clean, dry surface in a diamond shape. Place approximately 2 tablespoons of the cheesecake filling in the center of the wrapper.
  4. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly towards the top corner, using a dab of water on the top corner to seal the egg roll.
  5. Repeat with the remaining wrappers and filling.
  6. Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
  7. Carefully add the egg rolls in batches, being careful not to overcrowd the pan.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  10. Dust with powdered sugar and drizzle with melted white chocolate or cream cheese glaze, if desired. Serve warm. Enjoy your Red Velvet Cheesecake Egg Rolls!