3-Ingredient Mac and Cheese Egg Rolls

5 from 1 vote

3-Ingredient Mac and Cheese Egg Rolls

Our Macaroni and Cheese Egg Rolls are stuffed with leftover macaroni and cheese and even more shredded cheese, then deep-fried until crispy and golden. This 3-ingredient recipe makes a great lunch, finger food or appetizer on game days and dish for parties. Mac and cheese egg rolls only take 10 minutes to make!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: mac and cheese egg rolls, macaroni and cheese egg rolls

Servings:

Calories: 284kcal

Author: Kristina Tipps

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.

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