Mac and Cheese Egg Rolls
Crispy fried egg rolls stuffed with creamy macaroni and cheese. A fun fusion snack that combines two comfort food classics.
Gooey mac and cheese wrapped in a crunchy fried egg roll shell.
Nutrition per serving
Ingredients
filling
shell
Instructions
Make the Cheese Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking constantly until thickened. Remove from heat and stir in cheddar cheese and garlic powder until smooth.
Combine and Chill
Stir the cooked macaroni into the cheese sauce until fully coated. Spread mixture onto a baking sheet and refrigerate for at least 20 minutes until firm enough to handle.
Roll the Egg Rolls
Place an egg roll wrapper flat on a clean surface in a diamond shape. Spoon about 3 tablespoons of the chilled mac and cheese mixture near the bottom corner. Fold the bottom corner up, fold in the sides, and roll tightly. Seal the top edge with beaten egg.
Heat the Oil
Pour vegetable oil into a deep heavy pot and heat to 350 degrees Fahrenheit. Use a thermometer to ensure the correct temperature so the rolls do not absorb excess oil.
Fry Until Golden
Fry 3 to 4 egg rolls at a time for 3 to 4 minutes, turning occasionally, until deep golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce of your choice.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.