1-First Steps: Preparing the Filling Start by preheating your oven as per the red velvet cake mix instructions and bake the cake, letting it cool completely before crumbling it into fine crumbs. In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. For links to similar baking techniques, check out our guide on making banana chocolate chip muffins, which shares tips on handling cake batters.

2-Assembling and Frying: Lay an egg roll wrapper flat in a diamond shape and place a spoonful of the cake crumbs in the center, topped with a dollop of the cheesecake filling. Fold the bottom corner over the filling, tuck in the sides, and roll it tightly, sealing the edges with a bit of water. Heat the vegetable oil to 350°F (175°C) and fry the egg rolls in batches, turning them until they turn golden brown and crispy, which takes about 3 to 4 minutes.

3-Prepare the cream cheese mixture by beating softened cream cheese with powdered sugar, vanilla extract, and cocoa powder until smooth.

4-Gently fold in the red velvet cake crumbs to combine evenly.

5-Lay out one egg roll wrapper and place the filling in the center.

6-Fold and seal the wrapper tightly.

7-Fry until golden brown and drain on paper towels.

8-Finish with a glaze made from powdered sugar and milk.