Macaroni and cheese egg rolls are a playful, Americanized take on the classic Asian appetizer. A crispy egg roll wrapper gets wrapped around creamy, cheesy pasta and fried to crunchy perfection for a snack you are sure to love!
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Listen up fellow carb enthusiasts!
This is a recipe you need in your life and in your belly stat.
We’re talking carbs on carbs with cheese.
Oh yes.
Egg roll purists, if you love a traditional Chinese style egg roll filled with pork and cabbage, this recipe may not be your thing, and that’s ok.
I’ve got Crispy Homemade Egg Rolls with a Sesame Ginger Dipping Sauce for all you traditionalists out there.
But, if you want to switch it up, then this is for you!
Ingredients
To make this you’ll need:
- Macaroni and cheese– This is perfect for using up leftover mac and cheese. You can use leftover homemade mac or chilled boxed mac and cheese.
- Bacon or ham– Either crumbled, cooked bacon or diced, cooked ham.
- Egg roll wrappers– You can find these in the refrigerated section of the grocery store, often in the produce section near other Asian products like tofu. Some grocers may put them in a specialty refrigerated case, with the dairy products, or even with the deli products.
- Vegetable oil– To fry them
- Barbecue sauce– Your favorite kind for dipping.
How to Make
To make these macaroni and cheese spring rolls, start by heating the oil in a deep fryer, Dutch oven, or other safe pot to 350 degrees F.
While the oil heats, mix the macaroni and cheese and the bacon or ham together.
Then, spoon about ¼ cup of the mixture onto each egg roll wrapper.
Now it’s time to seal the egg rolls.
To do that, dampen the edges of the egg roll wrapper with water.
Then roll them into a closed egg rolls according to the package directions.
Cover the uncooked egg roll with a damp paper towel until ready to fry.
Repeat this until all the eggs rolls are rolled.
Working with just a few of the assembled egg rolls at a time, fry them until well browned, about 4 minutes.
Place the cooked egg rolls onto a layer of paper towels to drain and get rid of any excess grease.
Serve them warm with barbecue sauce on the side, for dipping.
Enjoy!
What dipping sauce goes with mac and cheese egg rolls?
I am using barbecue sauce but you have options!
Other ideas include:
- Ranch
- Buffalo sauce
- Buffalo blue cheese
- Sriracha
- Honey mustard
- Beer cheese (why not add more cheese?)
Variations
As written these macaroni and cheese egg rolls have a bacon or ham mac and cheese filling.
But you can easily switch it up with these ideas:
- Instead of the bacon or ham, add half a cup of pulled buffalo chicken or use buffalo chicken mac and cheese instead.
- Totally omit the meat.
- Add half a cup of cooked taco meat instead of the bacon or ham.
- Use barbecue pulled pork or chicken instead.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Make sure to reheat them in the oven to stay crispy.
Why are my egg rolls soggy?
Your egg rolls may got soggy if you don’t drain the oil out and it collects in the folds of the wrapper.
Tips and Tricks
- Make sure to work with cold mac and cheese.
- Use your favorite kind of mac and cheese for this recipe.
- Don’t overcrowd the oil when you are frying your egg rolls. They won’t get as crispy or cook evenly.
Other Fun Egg Roll Recipes
Macaroni and cheese egg rolls are a favorite appetizer in our house. Make them for your next party or tail gate and enjoy!
Looking for other fun egg roll recipes? Try these:
- Bacon Cheeseburger Egg Rolls
- Mini Jalapeno Popper Egg Rolls
- Breakfast Egg Rolls with Sausage Gravy
- Thanksgiving Leftover Egg Rolls
If you’ve tried this MACARONI AND CHEESE EGG ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Macaroni & Cheese Egg Rolls (with Ham or Bacon)
Ingredients
- 2 cups macaroni and cheese chilled
- 4 slices cooked bacon crumbled, or 1/2 cup cooked, diced ham
- 8 egg roll wrappers
- vegetable oil for frying
- barbecue sauce for dipping
Instructions
- Heat oil in a deep fryer, Dutch Oven, or other safe pot to 350 degrees F.
- Mix the macaroni and cheese and the bacon or ham together. Spoon about ¼ cup onto each egg roll wrapper. Dampen the edges of the egg roll wrapper with water. Roll up, into a closed egg roll, according to the package directions.
- Cover the uncooked egg roll with a damp paper towel until ready to fry.
- Repeat the steps with the remaining ingredients.
- Working with just a few of the assembled egg rolls at a time, fry them until well browned, about 4 minutes. Place the cooked egg rolls onto a layer of paper towels to drain and get rid of any excess grease.
- Serve them warm with barbecue sauce on the side, for dipping.
Notes
- Make sure to work with cold mac and cheese.
- Use your favorite kind of mac and cheese for this recipe.
- Don't overcrowd the oil when you are frying your egg rolls. They won't get as crispy or cook evenly.
Nutrition
recipe originally posted September 5, 2015
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
The Hungry Mum says
such a great lunchbox idea – Misses 7 and 9 would love these.
Liz @ spades, spatulas, and spoons says
What can I say? This rivals mac and cheese pizza!
4 Sons 'R' Us says
Yes!