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Pioneer Woman Mac and Cheese Egg Rolls

Pioneer Woman Mac and Cheese Egg Rolls - recipe card
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Crispy golden egg rolls filled with creamy, cheesy macaroni and a hint of smoky paprika. These indulgent hand-held snacks are perfect for parties or a fun twist on dinner, with a satisfying crunch that gives way to a rich, gooey center.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 cup (4 oz) Monterey Jack cheese, shredded
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 12 egg roll wrappers
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying (about 3 cups)
  • Optional garnish: chopped fresh chives

Instructions

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain well and set aside.
  2. In a medium saucepan, melt the butter over medium heat. Once the butter foams and stops sizzling, sprinkle in the flour and whisk continuously for 1-2 minutes, until the mixture is golden and bubbly. This roux will thicken the sauce.
  3. Slowly pour in the whole milk while whisking constantly to avoid lumps. Bring the mixture to a simmer over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 3-4 minutes.
  4. Remove the saucepan from the heat and stir in the shredded cheddar and Monterey Jack until completely melted and smooth. Season with salt, black pepper, and smoked paprika. Taste and adjust if needed.
  5. Fold the cooked macaroni into the cheese sauce until every piece is coated. Transfer the mac and cheese to a shallow dish and refrigerate for at least 30 minutes, or up to 2 hours, until thickened and easy to handle.
  6. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of the cooled mac and cheese in the center of the wrapper.
  7. Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly upward, but before sealing the top flap, brush the edges with the beaten egg to help it stick. Press to seal. Repeat with remaining wrappers and filling.
  8. Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) – use a deep-fry thermometer for accuracy. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and float immediately.
  9. Working in batches, carefully place 3-4 egg rolls into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Do not overcrowd the pot, as this will lower the oil temperature and make them soggy.
  10. Remove the egg rolls with a slotted spoon and drain on a wire rack set over a baking sheet. Let them rest for 2-3 minutes before serving – the filling will be extremely hot.
  11. For an oven alternative: Preheat oven to 400°F (200°C). Place the prepared egg rolls on a baking sheet lined with parchment paper, brush lightly with oil, and bake for 12-15 minutes, turning halfway, until golden and crisp.
  12. Serve warm, garnished with chopped chives if desired, alongside extra hot sauce or ranch dressing.

Notes

Storage: Keep cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze uncooked egg rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat: For best crispness, reheat in a 375°F (190°C) oven for 10 minutes or an air fryer at 375°F (190°C) for 5-6 minutes. Avoid microwave, as it will make them soggy.

Nutrition

Keywords: mac and cheese egg rolls, pioneer woman egg rolls, fried mac and cheese, crispy mac and cheese, cheesy egg rolls, appetizer, party food, fusion snack, macaroni and cheese, egg roll wrapper snack

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mac-and-cheese-egg-rolls/