MAC & CHEESE EGG ROLLS

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MAC & CHEESE EGG ROLLS


Mac & cheese egg rolls: I don’t know anyone who doesn’t love egg rolls. I don’t know anyone who doesn’t love mac and cheese. Combining the two puts this recipe out of bounds!

INGREDIENTS

  • 1 box mac and cheese, plus ingredients called for on box1 c.
  • shredded cheddar
  • 1 c. shredded mozzarella
  • Kosher salt
  • Freshly ground black pepper
  • Egg roll wrappers
  • Vegetable oil, for frying
  • Buffalo sauce, for serving

Mac & Cheese Egg Rolls



INSTRUCTIONS:

1 ) Prepare mac and cheese according to instructions on the box. While still warm, fold in ) cheeses until melted and fully incorporated. Season with salt and pepper and set aside to cool slightly 10 minutes.

2 ) Place an egg roll wrapper on a clean surface in a diamond shape and moisten corners with drops of water. Add a heaping spoonful of mac and cheese. Fold up bottom half and tightly fold in sides. Gently roll, then seal with a couple of drops of water. Repeat until no mac and cheese remains.

3 ) In a large skillet over medium heat, heat oil (it should reach 1″ up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel–lined plate to cool slightly.

4 ) Serve with buffalo sauce, for dipping.

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