Macaroni and Cheese Egg Rolls Recipe
These Macaroni and Cheese Egg Rolls are the perfect appetizer for game day, and with only a few basic ingredients they're super easy to make!
Ingredients
- 7 ounces Black Creek Extra Sharp Cheddar aged 3 years, shredded
- 2 quarts oil for frying
- 8 ounces macaroni noodles
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 10 egg roll wrappers
- BBQ sauce or your preferred dipping sauce
Instructions
- Cook pasta according to the directions on the package.
- In a saucepan, melt butter over medium heat and stir in flour. Add milk and reduce heat to low. Stir in cheese slowly until melted.
- Pour the cheese sauce over your cooked pasta and stir to combine.
- Heat oil in deep fryer or heavy skillet to 375°F.
- Lay out an egg roll wrapper with one of the edges pointing toward you.
- Spoon approximately 1/4 cup of macaroni and cheese into the center of the egg roll wrapper and using your fingers wet all four edges. This will help the egg roll stay together after you roll it.
- Next, take the corner that’s pointing toward you and fold it up over the filling, fold the left and right ends in and roll the egg roll up. Repeat for the remaining egg rolls.
- Fry egg rolls in batches for 3 minutes or until golden brown.
- Drain on paper towels and serve with BBQ sauce or your preferred dipping sauce.