A Crispy, Creamy Dessert Mashup You Won’t Resist!
These Red Velvet Cheesecake Egg Rolls combine crunchy fried wrappers with a sweet cream cheese filling and rich red velvet cake crumbs—all served with a decadent cream cheese dipping sauce. Perfect for parties, game day, or a fun twist on dessert!
Why You’ll Love This Recipe
Irresistible Texture – Crispy outside, creamy inside
Easy to Make – Ready in under 30 minutes
Fun & Unique – A creative dessert or sweet appetizer
Perfect for Sharing – Great for potlucks and gatherings
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crumbled red velvet cake (store-bought or homemade)
For the Egg Rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
For the Dipping Sauce:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Optional Garnishes:
- Powdered sugar
- Chocolate drizzle
- Fresh raspberries
Step-by-Step Instructions
1. Make the Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in red velvet cake crumbs.
2. Assemble the Egg Rolls
- Place 1½ tbsp filling diagonally on each wrapper.
- Brush edges with beaten egg, fold sides in, and roll tightly.
- Seal with a dab of egg wash.
3. Fry to Golden Perfection
- Heat 2 inches of oil to 350°F (175°C).
- Fry egg rolls 2-3 minutes per side until crispy. Drain on paper towels.
4. Make the Dipping Sauce
- Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.
5. Serve & Enjoy!
- Dust with powdered sugar and drizzle with chocolate.
- Serve warm with cream cheese sauce for dipping.
Pro Tips
Don’t overfill – Prevents bursting while frying
Keep oil hot – Ensures crispiness without greasiness
Baking option – Brush with butter, bake at 400°F (200°C) for 12-15 mins
Make ahead – Fill and refrigerate (uncooked) up to 24 hours
FAQs
Q: Can I use air fryer?
✔ Yes! Spray with oil, air fry at 375°F (190°C) for 8-10 mins, flipping halfway.
Q: How to store leftovers?
✔ Keep in fridge 2 days (reheat in air fryer or oven).
Q: No red velvet cake?
✔ Substitute brownie crumbs or Oreos.
Q: Too sweet?
✔ Reduce powdered sugar in filling by half.
Serving Ideas
- Valentine’s Day – Dust with pink sugar
- Game Day – Serve with vanilla ice cream
- Brunch – Pair with coffee or mimosas
Final Thoughts
These Red Velvet Cheesecake Egg Rolls are a playful, delicious twist on classic flavors—crispy, creamy, and impossible to eat just one!
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Red Velvet Cheesecake Egg Rolls
- Total Time: 40 mins
Description
These Red Velvet Cheesecake Egg Rolls combine crunchy fried wrappers with a sweet cream cheese filling and rich red velvet cake crumbs—all served with a decadent cream cheese dipping sauce. Perfect for parties, game day, or a fun twist on dessert!
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.
