Mac and Cheese Egg Rolls
Our Macaroni and Cheese Egg Rolls are stuffed with leftover mac and cheese and extra shredded cheese, then deep-fried until crisp and golden. They make a great lunch, finger food or appetizer on game days and dish for parties. This easy recipe takes only minutes to prepare and make.
Equipment
Ingredients
- 6 egg roll wrappers
- 1 ½ cups macaroni and cheese
- ½ cup cheddar cheese, shredded
- 1 egg
- canola oil, for frying
Instructions
- Pour canola oil into a medium sized pot so that it's 2-3 inches deep. Heat over high heat. Prepare an egg wash for the wrappers by mixing 1 egg with 1 tablespoon of water.
- Working one by one, lay an egg roll wrapper on a flat work surface. Orient it like a diamond, with one corner facing towards you. Spoon about 3 tablespoons of macaroni and cheese onto the center of the wrapper, horizontally.
- Take the bottom corner (closest to you) and fold it over the filling. Fold the left and right corners towards the center, over the filling. This will create an envelope shape. Brush the top corner of the wrapper with the egg wash, leading down to where the filling is. Tightly roll the wrapper away from you starting from the bottom, until you reach the top corner. Press gently to seal the seam, adding egg wash if necessary so that it sticks. Set aside and continue this process until all your egg rolls are filled.
- Using tongs, carefully place the egg rolls into the pot of hot oil once it's reached at least 350℉ and fry until they are golden brown and crispy, about 4-5 minutes. Remove from the oil and transfer to a paper towel to drain.
- Serve warm, with dipping sauce such as buffalo sauce, hot sauce, cheese sauce, etc., if desired.
Notes
Storing: The best way to store egg rolls is wrapped in foil in the fridge for 2-3 days or in a freezer-safe storage bag in the freezer for 2-3 months.
Reheating: For crispy egg rolls when reheating, use a toaster oven or air fryer. To reheat from frozen, add about 5 minutes to the time. You can also use the microwave, but egg rolls will not crisp back up when reheated this way.
Tip 1: Be gentle when rolling the wrappers, as they can tear easily if handled too roughly.
Tip 2: Cool, leftover mac and cheese works the best for egg rolls, since the sauce won't be runny.
Nutrition
Serving: 3ozCalories: 284kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 599mgPotassium: 145mgFiber: 0.2gSugar: 0.1gVitamin A: 136IUCalcium: 163mgIron: 2mg
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