Our Macaroni and Cheese Egg Rolls are stuffed with leftover mac and cheese and even more shredded cheese, then deep-fried until crispy. 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.
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One of the best ways to use leftover mac and cheese is by making these delicious Mac and Cheese Egg Rolls. Although you can certainly use just prepared mac and cheese, we make these with our leftover boxed Kraft when the kids don't eat it all. Then we serve them for lunch and in lunch boxes, and the kids choose their favorite sauce for dipping to make them extra tasty.
We're kind of obsessed with using our leftovers as creative stuffings for egg rolls. Bacon egg and cheese rolls are a fun twist on breakfast or brunch. We also can't get enough of buffalo chicken egg rolls for a fun weekend dinner.
Mac and cheese egg rolls are also great as a finger food for game day parties, barbecues, birthday parties and the like.
Why This Recipe Works
- It's a great way to use leftover mac and cheese!
- They take only about 10 minutes to prepare and cook, making mac and cheese egg rolls a quick recipe.
- It's a fun way to dress up classic macaroni and cheese, especially for parties.
Ingredients
- Egg roll wrappers
- Macaroni and cheese: made fresh or leftover. This is our favorite stovetop homemade mac and cheese and this is our favorite baked mac and cheese...but we also love a box of Kraft!
- Cheddar cheese
- Egg wash: one egg plus a little water.
- Canola oil: for frying. Vegetable oil or peanut oil can be used too.
Tips from the Chef
- Be gentle when handling the egg roll wrappers, as they can tear easily if handled roughly.
- Cool, leftover mac and cheese works the best for egg rolls, since the sauce won't be runny.
Step-By-Step Instructions
STEP 1: Pour canola oil into a medium sized pot so that it's 2-3 inches deep. Heat over high heat. Prepare an egg wash by mixing 1 egg with 1 tablespoon of water.
STEP 2: Working one by one, lay an egg roll wrapper on a flat work surface. Orient it like a diamond, with one corner facing you. Spoon about 3-4 tablespoons of macaroni and cheese onto the center of the wrapper, horizontally.
STEP 3: 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.
STEP 4: Using tongs, carefully place the egg rolls into the pot of hot oil once it's reached at least 350℉ and fry until golden brown, about 4-5 minutes. Remove from the oil and transfer to a paper towel to drain off excess oil.
Serve warm with your favorite dipping sauce if desired. Barbecue sauce, buffalo sauce, nacho cheese sauce and queso are all terrific choices for these.
How To Store
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. Thaw in the fridge overnight. For crispy egg rolls when reheating, use a toaster oven or air fryer.
How Do You Keep Egg Rolls From Getting Soggy?
To keep your egg rolls from becoming soggy, serve them immediately after cooking. When reheating leftovers, use an air fryer or toaster rather than the microwave. Reheating egg rolls in the microwave keeps them soft rather than crisping them back up.
Recipe
Mac and Cheese Egg Rolls
Equipment
- 1 medium sized pot
- 1 frying pan
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.
Juyali says
Just when Macaroni and Cheese couldn't get any better. WOW. What a fantastic idea! Kids devoured these. And asked me to make them again, not like "make them again next time", but like "can you make more now mom?" Delicious.