Red Velvet Cheesecake Egg Rolls
Red Velvet Cheesecake Egg Rolls
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Ever craved that County Fair Food Recipes, but wanted it bougie ? Honestly, these Red Velvet Cheesecake Egg Rolls are about to rock your world.
Think decadent Red Velvet Dessert meets crispy, fried goodness. Oh my gosh!.
A Fairground Classic, Elevated
These babies aren't your grandma's dessert. Inspired by American fair food and Asian snacks, it is easy to see the origin.
This is an Easy Dessert Recipe , ready in just 30 minutes. Makes 12 Dessert Egg Rolls !
Why You'll Obsess Over These
Who doesn't love the taste of Red Velvet Cheesecake Recipe?. These Fried Dessert Recipe offer a delightful crunch. The tangy Cream Cheese Filling contrasts beautifully with Red Velvet Cake Crumbs .
They're perfect for parties or when you just need a Fun Dessert Ideas . Trust me, this mashup will become your new favourite!
Let’s get into the stuff that you need to make them!
Ingredients & Equipment
Ready to whip up some incredible Red Velvet Cheesecake Egg Rolls ? Honestly, these are one of my favorite Fun Dessert Ideas ! Let's dive into what you'll need.
Don't worry, it's all pretty straightforward.
Main Ingredients
For the Cream Cheese Filling:
- Cream cheese: 8 oz (227g), absolutely softened. Trust me, it makes a difference.
- Powdered sugar: ½ cup (60g), sifted. No one wants lumpy filling!
- Vanilla extract: 1 teaspoon (5ml).
- Red Velvet Cake Crumbs : 1 cup (approx. 85g), store-bought or homemade. Think fine crumbs! This is the heart of our Red Velvet Dessert . If you are making these, they should be cooled before adding.
Quality indicators? For the cream cheese, go for full-fat. It gives the best texture. About the Red Velvet Cake Crumbs , these should be finely crumbled.
For the Egg Rolls:
- Egg roll wrappers: 12 .
- Vegetable oil: 1 cup , for frying, plus more if needed.
Finishing Touch:
- Powdered sugar, for dusting.
Optional, but oh-so-good:
- Melted white chocolate, for drizzling.
- Cream cheese glaze (recipe follows, maybe?).
Seasoning Notes
Essential spice combinations? Well, with Red Velvet Dessert , the cocoa and cream cheese are the stars. For flavour enhancers? Vanilla extract is a must, as well as adding salt to the filling in order to bring out the other flavors.
If you don't have vanilla, a splash of almond extract can work in a pinch.
Equipment Needed
Honestly, you don't need much for this Easy Dessert Recipe .
- Medium mixing bowl
- Electric mixer (hand mixer is fine!)
- Deep skillet or pot, for frying.
- Slotted spoon or spider, for fishing out those golden Dessert Egg Rolls .
- Paper towels, to drain excess oil.
- Small bowl with water, for sealing.
- Pastry bag or Ziploc bag (optional, for the drizzle!).
Don't have a fancy mixer? A whisk and some elbow grease will do! A large saucepan can sub for a deep skillet.
Cooking Up the Perfect Red Velvet Cheesecake Egg Rolls
Honestly, who doesn't love county fair food recipes ? And when you combine that vibe with a sophisticated red velvet dessert , you get something truly special.
These Red Velvet Cheesecake Egg Rolls are just that – a delightful mashup that's surprisingly easy to make. Let's dive in.
Prep Like a Pro: Your Mise en Place Mission
First things first, essential mise en place . This means having all your ingredients measured and ready to go. Soften your 8oz cream cheese completely .
I'm talking leaving it out for at least an hour! Sift your ½ cup powdered sugar, crumble that 1 cup Red Velvet Cake Crumbs (either from a store-bought cake or that failed red velvet cake you baked last week – we've all been there!), and have those 12 egg roll wrappers ready.
Trust me, this time-saving organization tip will make the whole process smoother than that cream cheese filling .
The Frying Lowdown: Step-by-Step to Golden Goodness
- Mix it Up: In a medium bowl, beat your softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until it's smooth as silk.
- Crumble Time: Gently fold in the Red Velvet Cake Crumbs . Don't overmix! A little texture is your friend.
- Wrap it Right: Lay an egg roll wrapper in a diamond shape. Spoon about 2 tablespoons of filling in the center. Fold the bottom corner, then the sides. Roll it up tight! Use a dab of water on the top corner to seal the deal.
- Fry 'Em Up: Heat 1 cup vegetable oil to 350° F ( 175° C) in a deep skillet. Fry in batches for 2- 3 minutes per side, until golden brown.
- Serve it Hot: Dust with powdered sugar. Maybe even drizzle some melted white chocolate. You know? Get fancy with it.
Pro Tips for Next-Level Dessert Egg Rolls
Don't overfill those egg rolls! . Trust me, it's a recipe for disaster. A little bit of filling goes a long way.
Plus, always make sure the wrappers are sealed tightly . That dab of water is your lifeline. If you want to get ahead, you can assemble the egg rolls a few hours in advance.
Keep them covered in the fridge until you're ready to fry. These Cheesecake Egg Rolls are a fun dessert ideas and honestly, an Easy Dessert Recipe that's hard to mess up.
And that first bite of Fried Dessert Recipe , OH MY GOSH.
Remember to enjoy creating these Red Velvet Cheesecake Recipe , it's a rewarding experience.
Recipe Notes for Your Amazing Red Velvet Cheesecake Egg Rolls
Alright, let's dive into some extra tips. These will help you become a master of these Dessert Egg Rolls . Honestly, you got this! I always learn something new.
Here's some wisdom I have gathered for this Easy Dessert Recipe .
Serving Up Sweetness: Plating & Pairings
Presentation matters, you know? These Red Velvet Cheesecake Egg Rolls look amazing dusted with powdered sugar. Drizzle them with white chocolate.
A scoop of vanilla ice cream? Oh my gosh! Chocolate sauce works great too. For a drink, try coffee or cold milk.
Storage Smarts: Keeping 'Em Fresh
Got leftovers? No worries! Keep the Cheesecake Egg Rolls in the fridge. They are good for about 3 days. Make sure they are in an airtight container.
You can freeze them too! Wrap each roll well. Freeze for up to one month. Reheat in the oven at 350° F ( 175° C) .
They'll be delicious again!
Remixing the Recipe: Variations & Swaps
Want to mix things up? Sure! Try chocolate cake instead of Red Velvet Cake Crumbs . Add cocoa powder to the Cream Cheese Filling .
Make it gluten-free with gluten-free wrappers. Use almond extract instead of vanilla if you fancy. There are so many Fun Dessert Ideas .
Nutrition Nuggets: A Little Bit of Everything
Each roll has about 220 calories. There's 3g of protein, 14g of fat, and 20g of carbs. This is a treat.
So enjoy in moderation! This Fried Dessert Recipe is a special thing. Balance is key, my friend.
These Red Velvet Cheesecake Egg Rolls are a fun twist. It's a bit of County Fair Food Recipes meets fancy.
I hope you enjoy making them! Don't be scared to try new things. You are going to nail this Red Velvet Dessert .
Frequently Asked Questions
Help! My Red Velvet Cheesecake Egg Rolls are bursting open when I fry them. What am I doing wrong?
Bummer! Bursting usually means one of two things: either you've overfilled the wrappers (we've all been there!), or they weren't sealed properly. Try using a bit less filling next time, and make sure you’re using a generous dab of water to seal that final corner. Think of it as giving them a little "first aid" before they hit the hot oil. Also, make sure your frying oil is at the correct temperature!
Can I make these Red Velvet Cheesecake Egg Rolls ahead of time?
Absolutely! You can assemble the egg rolls a few hours in advance and keep them covered in the fridge. Just make sure to fry them right before serving for that ultimate crispy-on-the-outside, gooey-on-the-inside experience. Nobody wants a soggy bottom, as they say on Bake Off! Also, for optimal taste and texture, I wouldn't recommend making them more than 4 hours in advance.
How do I store leftover Red Velvet Cheesecake Egg Rolls? Will they still be crispy?
Leftovers, if there are any! The best way to store them is in an airtight container in the fridge. Unfortunately, they won't be as crispy the next day. You can try reheating them in an air fryer or oven to crisp them up a bit, but honestly, they're best enjoyed fresh from the fryer. A quick blast in the oven at 350F will do the trick, but watch them carefully so they don't burn. Or better yet, just make a small batch next time to avoid leftovers all together!
I'm not a big fan of red velvet cake. Can I substitute something else in these Cheesecake Egg Rolls?
You bet! The beauty of these egg rolls is that you can totally customize them. Chocolate cake crumbs would be amazing, or even crushed Oreo cookies for a cookies and cream vibe! Or, if you are feeling adventurous, maybe something more sophisticated like speculoos cookies or gingerbread cookies. Get creative and make them your own – just remember to keep the "cake crumb" consistency similar to the original recipe for best results.
What’s the best way to get super smooth cream cheese filling for these Red Velvet Cheesecake Egg Rolls?
Smooth filling is key, isn't it? Make sure your cream cheese is completely softened – leave it out at room temperature for at least an hour, or even longer. Also, sift your powdered sugar to get rid of any lumps. Beat the cream cheese and sugar together really well until it's light and fluffy. It should be smooth like buttercream!
Are Red Velvet Cheesecake Egg Rolls bad for me?
Let's be honest, they're a treat! They're not exactly a health food, but everything in moderation, right? Consider them an occasional indulgence. To make them slightly lighter, you could use a lower-fat cream cheese, but that will affect the flavor and texture, so proceed with caution. Or just go for it and enjoy every bite! It's all about balance – a little bit of what you fancy does you good, as they say.
