Fill a shallow pan with warm water and add a few drops of black food dye. Soak the spring roll wrappers in this mixture for about 5 minutes, or until soft and pliable.

Bring a pot of water to a boil and cook the spaghetti noodles until tender, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine the cream cheese with black food dye and blend until you achieve a uniform dark grey color.

Take a soaked spring roll wrapper, blot it with a paper towel, and cut into triangular shapes, scalloping the edges.

Using a piping bag or a spoon, add a line of cream cheese mixture along the center of the shaped wrapper, then position two softened spaghetti noodles along the filling.

Fold the wrapper over the filling and press to seal it tightly, making sure the edges adhere using a bit of cream cheese.

Pour enough cooking oil into a deep frying pan and heat it over medium-high heat until it reaches approximately 350°F (175°C).

Carefully lower a few bat wings into the hot oil, frying for about 1 minute on each side until they turn a deep golden brown.

Once fried, use a slotted spoon to remove the bat wings from the oil, placing them on a plate lined with paper towels to drain excess oil.