A Delicious Fusion Of Crispy, Golden Egg Rolls Filled With Creamy Mac And Cheese – The Ultimate Comfort Food Wrapped Up And Fried To Perfection!
These Deep-Fried Mac & Cheese Egg Rolls are an indulgent twist on two classic comfort foods – mac and cheese and egg rolls. I decided to make them because I wanted to combine the cheesy goodness of mac and cheese with the crispy, crunchy texture of egg rolls.
The creamy mac and cheese is perfectly enclosed in a crispy egg roll wrapper, and when fried, it creates the perfect golden-brown exterior while keeping the inside warm and cheesy. My family loves these because they’re fun to eat, packed with flavor, and perfect for parties, game days, or just a special treat. These bites are sure to be a hit at any gathering!
Questions I Often Get Asked About This Recipe
Q: Can I use store-bought mac and cheese?
A: Yes! You can use store-bought mac and cheese if you’re short on time. Just make sure to let it cool slightly before filling the egg rolls, as it will be easier to handle and wrap.
Q: Can I make the egg rolls ahead of time?
A: Yes! You can prepare the mac and cheese, fill the egg rolls, and then freeze them for up to 1 month. When you’re ready to fry them, just cook them from frozen, adding a few extra minutes to the frying time.
Q: Can I use a different type of cheese for the mac and cheese filling?
A: Absolutely! While cheddar is classic for mac and cheese, you can use mozzarella, Monterey Jack, or a cheese blend for a different flavor profile. Just make sure the cheese melts well for the creamy filling.
Q: Can I bake these instead of frying?
A: Yes, you can bake these egg rolls for a slightly healthier version. Place them on a baking sheet lined with parchment paper and spray them with cooking spray. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they’re golden and crispy.
Q: How do I prevent the egg rolls from bursting open while frying?
A: Make sure to seal the edges of the egg rolls tightly by wetting the edges with water before rolling them. You can also fry them in batches to prevent overcrowding in the oil, which can lead to the wrappers tearing.
What You Need to Make Deep-Fried Mac & Cheese Egg Rolls
For the Mac & Cheese:
- 2 cups cooked elbow macaroni (or your favorite pasta shape)
- 1 1/2 cups shredded cheddar cheese (or a cheese blend)
- 1/2 cup milk
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper, to taste
For the Egg Rolls:
- 10 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut oil works well)
For the Dipping Sauce (optional):
- 1/4 cup ranch dressing
- 1 tablespoon hot sauce (optional, for spice)
How to Make Deep-Fried Mac & Cheese Egg Rolls
1. Make the mac and cheese:
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the milk, and cook until the sauce thickens, about 3-4 minutes. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste. Mix in the cooked elbow macaroni and stir until well combined. Let the mac and cheese cool to room temperature.
2. Prepare the egg rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner facing you. Spoon about 2 tablespoons of mac and cheese into the center of the wrapper. Fold in the sides of the wrapper and tightly roll it up, sealing the edge with a little water. Repeat with the remaining egg roll wrappers and mac and cheese.
3. Fry the egg rolls:
Heat the oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully lower the egg rolls into the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy. Remove the egg rolls from the oil and drain on paper towels.
4. Serve:
Serve the deep-fried mac and cheese egg rolls hot, with ranch dressing and hot sauce for dipping, if desired. Enjoy the crispy, cheesy, gooey goodness in every bite!
Tips
- For extra flavor: Add cooked bacon or sautéed onions to the mac and cheese mixture for added richness and depth.
- Make them spicy: Stir a pinch of cayenne pepper or chili flakes into the mac and cheese for a spicy kick.
- For a lighter version: Instead of deep-frying, you can bake the egg rolls in the oven. Just brush them with a little oil before baking for a crispy finish.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These Deep-Fried Mac & Cheese Egg Rolls are incredible! The cheese is so creamy, and the crispy shell is the perfect texture. My family devoured them in no time!”
🌟🌟🌟🌟 Rachel S. – “What a fun twist on mac and cheese! These egg rolls are crispy and flavorful, and the dipping sauce is the perfect addition. So easy to make, too!”
🌟🌟🌟🌟🌟 Sophie W. – “These are hands down the best snack I’ve had in a while! The mac and cheese is so creamy inside, and the egg roll wrapper is perfectly crispy. A great appetizer or game day treat!”
🌟🌟🌟🌟 Emma B. – “These Deep-Fried Mac & Cheese Egg Rolls are the perfect party snack! The combination of creamy mac and cheese and crispy egg roll skin is just amazing.”
🌟🌟🌟🌟🌟 Jessica H. – “These are so fun and delicious! The mac and cheese filling is perfectly creamy, and the crispy outer layer makes them irresistible. Definitely making these again!”
Printable Recipe
Deep-Fried Mac & Cheese Egg Rolls
These Deep-Fried Mac & Cheese Egg Rolls are crispy, golden, and filled with creamy mac and cheese – the perfect appetizer or snack for any occasion!
Ingredients
- For the Mac & Cheese:
- 2 cups cooked elbow macaroni (or your favorite pasta shape)
- 1 1/2 cups shredded cheddar cheese (or a cheese blend)
- 1/2 cup milk
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper, to taste
- For the Egg Rolls:
- 10 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut oil works well)
- For the Dipping Sauce (optional):
- 1/4 cup ranch dressing
- 1 tablespoon hot sauce (optional, for spice)
Instructions
1. Make the mac and cheese:
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the milk, and cook until the sauce thickens, about 3-4 minutes. Add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste. Mix in the cooked elbow macaroni and stir until well combined. Let the mac and cheese cool to room temperature.
2. Prepare the egg rolls:
- Lay an egg roll wrapper flat on a clean surface, with one corner facing you. Spoon about 2 tablespoons of mac and cheese into the center of the wrapper. Fold in the sides of the wrapper and tightly roll it up, sealing the edge with a little water. Repeat with the remaining egg roll wrappers and mac and cheese.
3. Fry the egg rolls:
- Heat the oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully lower the egg rolls into the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy. Remove the egg rolls from the oil and drain on paper towels.
4. Serve:
- Serve the deep-fried mac and cheese egg rolls hot, with ranch dressing and hot sauce for dipping, if desired. Enjoy the crispy, cheesy, gooey goodness in every bite!
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If You Enjoyed This Recipe, Please Share!
If you loved these Deep-Fried Mac & Cheese Egg Rolls, please share them with your friends and family! They’re the perfect bite-sized treat, and I’m sure everyone will love them. Share it on social media and tag me – I’d love to see how your egg rolls turn out!
