I made a white cake mix, 2x8inch pans and poked holes it them with a straw. Over each I poured half a can of condensed milk. After it had time to soak in alittle and the cakes were cool, I piped alittle vanilla icing, added a layer of nilla wafers, alittle more icing and then the second cake on top.
The chinese recipes I just looked up, but as a side note, egg roll wrappers are a great staple in your pantry. I've wrapped everything from rabbit and rice to turkey and stuffing in them and always gotten a great response. They are just a great little crisp wrapper for so many things. BBQ, fruit.....get your oil to about 350 and keep an eye on them. They don't take long but it does depend on what you have in them. Once they're golden take them out and place on paper towls to let any extra grease drain off. Even though they tend to get a little soggy by the next day, they are still really tasty to send for lunches.