Confetti Rolls Recipes

Steps:

• Heat oven to 375° F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper. Spray with baking spray with flour. Place paper baking cups in 6 regular-size muffin cups.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
• Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
• Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
• Pour 1 cup rainbow candy sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container frosting. Using spatula and one hand, lift cake into pan, and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Steps:

• Remove egg roll wrappers from fridge and let come to room temperature.
• Before opening package of ramen, gently break noodles into smaller pieces then combine noodles, cayenne pepper, packet seasoning (if desired) and the 1/2 cup of water in large, deep skillet or dutch oven. Cook over med-hi heat for about 3 minutes or until noodles are softened and the water is gone. Remove noodles to a small bowl & set aside.
• To the pan, add the oil, red pepper, onion and garlic. Cook and stir until softened, about 2-3 minutes.
• Add carrots, cabbage, spinach, chicken, salt and pepper. Cook and stir for about 2-3 minutes.
• Stir in reserved ramen noodles and mix well.
• Remove from heat and allow to cool until you can handle it. (I use this time to make the sweet & sour sauce, instructions below.).
• To fill egg roll wrappers: Lay wrappers in front of you with the corners pointing up and down. Put 2 tablespoons of filling in the center of the wrapper leaving about 1 inch open at the left and right corners. Fold up the lower corner and tuck it gently, but tightly under the filling. Fold the left and right corners over the filling and into the center. Dip your finger in a bit of water and moisten the last remaining corner, the flap at the top. Roll the filled portion up to seal the top corner. Lay on a tray or waxed paper (seam side down) until ready to cook. Repeat with the other 19 wrappers, using up the filling.
• Heat the 1/4 cup oil in high-sided griddle, fry pan, dutch oven to 350° (or use a deep fryer) and fry the rolls, turning to brown all sides, about 2-3 minutes. Remove to a cookie sheet or plate lined with paper towels to drain.
• Serve with sweet & sour sauce.
• To make sauce: In small saucepan combine sugar, cornstarch, and seasoned salt. Slowly stir in vinegar, water, cherry juice and Worcestershire sauce. Heat to boiling then turn down heat slightly while you cook and stir for 2 minutes to thicken sauce.