Mac & Cheese Egg Rolls

by Sheryl


I always love mac and cheese and my kids do, too. It’s a staple at home and one of our favourite rotations. We enjoy mac and cheese the old-fashioned way on a plate with a fork or spoon. Not until I found this amazing recipe! It turned out that the best way to enjoy mac and cheese is fried inside an egg roll wrapper. It’s very convenient with the same goodness we love. For dipping, enjoy these fun and delicious Mac & Cheese Egg Rolls with buffalo sauce, ketchup, or hot sauce.


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

How to make Mac & Cheese Egg Rolls

Step 1: Following the package directions ready the mac and cheese. Fold in the cheeses to the still warm mac and cheese until melted and completely coated. Then, season with salt and pepper. Set the mac and cheese aside to cool for at least 10 minutes.

Step 2: On a clean surface, place the egg roll wrapper in a diamond shape. With drops of water, moisten the corners, then add a spoonful of mac and cheese to the centre. Start folding the bottom half, then tightly fold in the sides. Now, roll the wrapper gently. When done, seal it with a few drops of water. Do this for the rest of the mac and cheese.

Step 3: Add oil to a large skillet to reach about an inch up the side of the pan and heat over medium heat. Once the oil is hot, add the egg rolls to the skillet and fry for about a minute on each side until golden. To a paper towel-lined plate, transfer the egg rolls and cool a little.

Step 4: Serve immediately with buffalo sauce for dipping. Enjoy!

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