These mac and cheese egg rolls are a desert island food for me. Cheesy noodles in a crispy egg roll. What else do you need in life?
I love making making mac and cheese egg rolls when I am entertaining! They are simple to put together, easy to eat, and always a crowd pleaser.
My favorite dipping sauce for mac and cheese egg rolls is homemade barbecue sauce, but I bet salsa and ranch dip would also be super tasty!
mac and cheese egg rolls
Cheesy noodles in a crispy egg roll.
- 1 egg, beaten
- 4 c macaroni and cheese, at room temperature
- 12 egg roll wrappers
- vegetable oil for frying
assemble the egg rolls
Beat the egg in a small bowl with 2 T of water. Set aside.
Place egg roll wrapper flat on work surface with one of the corners facing you, (wrapper should look like a diamond.) Cover remaining wrappers with a towel to keep from drying. Scoop a heaping 1/4 c of macaroni and cheese onto the center of the wrapper, with the filling going from side to side. Lightly brush egg wash on the top two edges of the wrapper, from corner to corner.
Fold the bottom corner up, wrapping the wrapper tightly around the filing. Fold the sides in, being sure that the egg wash is working as an adhesive. Roll the mixture up until the egg rolls is completely rolled and sealed.
fry the egg rolls
Heat 1 inch of oil in a large skillet over medium-high heat. Prepare a wire rack over a baking sheet for draining egg rolls after frying. Place egg rolls in skillet, seam side down. Fry the egg rolls in batches to prevent over crowding. Drain on rack and continue frying the next batch.
Allow egg rolls to cool and dry for several minutes. Slice in half.