Macaroni And Cheese Egg Roll Recipes

MACARONI AND CHEESE EGG ROLL

Steps:

• Boil noodles to al dente in salted water. Set aside.
• Melt butter in a saucepan until hot, then add the flour and cook, whisking, until light blonde in color. Add milk to roux and whisk to combine, then add Cheddar and Monterey Jack cheeses. Add garlic powder and onion powder.
• Mix sauce with macaroni and add salt and pepper.
• Add 2 tablespoons macaroni to a wonton wrapper. Tuck in each side, then roll up, sealing shut with some egg wash.
• Heat several inches of oil in a Dutch oven until it registers 350 degrees F on a deep-frying thermometer. Fry the egg rolls in batches, turning occasionally to brown evenly, until golden brown and crispy, 4 to 5 minutes.
• Place egg rolls on paper towels and sprinkle with salt, pepper and smoked paprika. Cut egg rolls in half and garnish with chives and additional smoked paprika.

BACON MAC AND CHEESE EGGROLLS WITH QUICK RANCH

Steps:

• For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
• Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
• Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
• Heat an inch of vegetable oil in a skillet to 350 degrees F.
• Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
• For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.