Mac & Cheese Egg Rolls
INGREDIENTS
·
1 box mac and
cheese, plus ingredients called for on box
·
1 c. shredded
cheddar
·
1 c. shredded
mozzarella
·
Kosher salt
·
Freshly ground black
pepper
·
Egg roll wrappers
·
Vegetable oil, for
frying
·
Buffalo sauce, for
serving
DIRECTIONS
1.
Prepare mac and cheese
according to instructions on 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 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 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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