Hamdi Saidani This Pioneer Woman Mac and Cheese Egg Rolls recipe is a crispy and cheesy recipe, which is made with leftover macaroni and cheese. It’s the ultimate game day snack, ready in about 30 minutes.
Pioneer Woman Mac and Cheese Egg Rolls Ingredients
- 6 egg roll wrappers
- 1 ½ cups leftover macaroni and cheese, cold
- ½ cup cheddar cheese, shredded
- 1 egg
- Canola oil, for frying
- Your favorite dipping sauce, such as buffalo sauce or ranch
How To Make Pioneer Woman Mac and Cheese Egg Rolls
- Prep the Oil and Egg Wash: Pour about 2-3 inches of canola oil into a medium-sized pot and heat it over high heat to 350°F. In a small bowl, make an egg wash by mixing 1 egg with 1 tablespoon of water.
- Fill the Wrappers: Working one at a time, lay an egg roll wrapper on a flat work surface in a diamond shape. Spoon about 3 tablespoons of the cold macaroni and cheese onto the center of the wrapper.
- Fold the Egg Rolls: Take the bottom corner (closest to you) and fold it up and over the filling. Fold the left and right corners in towards the center, creating an envelope shape. Brush the top corner of the wrapper with the egg wash.
- Seal the Egg Rolls: Tightly roll the wrapper away from you, starting from the bottom, until you reach the top corner. Press gently to seal the seam, adding more egg wash if necessary to make sure it sticks.
- Fry Until Golden Brown: Using tongs, carefully place the egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for about 4-5 minutes, turning occasionally, until they are deep golden brown and crispy.
- Drain and Serve: Remove the cooked egg rolls from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce.
Recipe Tips
- How to prevent the egg rolls from bursting? The most important secret is to use cold, firm macaroni and cheese. Warm or loose mac and cheese will be too runny, causing the wrappers to become soggy and burst in the hot oil.
- How do I get the crispiest egg rolls? Using a thermometer to ensure your oil is at a steady 350°F is key. If the oil is too cool, the egg rolls will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is hot. Also, don’t overcrowd the pan.
- Can I make these ahead of time? Absolutely! These are a perfect make-ahead appetizer. You can assemble the egg rolls completely, place them on a baking sheet, cover them, and refrigerate for a day or freeze them.
- What’s the best way to fold an egg roll? Think of it like a burrito. Fold the bottom corner up snugly over the filling, then fold in the two side corners tightly, and finally, roll it up towards the top corner, using the egg wash as a glue to seal it shut.
What To Serve With Mac and Cheese Egg Rolls
These are a rich and decadent appetizer that is fantastic for a party or game day. They are perfect for dipping! Serve them with:
- Ranch dressing
- Buffalo sauce or hot sauce
- A creamy cheese sauce or marinara sauce
How To Store Mac and Cheese Egg Rolls
- Refrigerate: Store cooked egg rolls wrapped in foil in the fridge for 2-3 days.
- Freeze: For the best result, freeze the uncooked egg rolls. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag. They will keep for 2-3 months.
- Reheat: For the crispiest result, reheat cooked egg rolls in a toaster oven or an air fryer. You can fry the uncooked ones directly from frozen, just add a few extra minutes to the frying time.
Mac and Cheese Egg Rolls Nutrition Facts
- Serving: 1 egg roll
- Calories: 284kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 10g
- Sodium: 599mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake these instead of frying them?
Yes. For a baked version, place the assembled egg rolls on a baking sheet, spray them generously with cooking spray, and bake at 425°F for 15-20 minutes, flipping halfway through, until they are golden and crispy. They will be slightly less crispy than the fried version.
What’s the best mac and cheese to use?
A thick, baked-style macaroni and cheese that has been chilled is the absolute best. A looser, stovetop mac and cheese can be used, but it must be completely cold and very firm from the refrigerator to work properly.
Why did my egg rolls open while frying?
This usually happens if the seam was not sealed properly. Be sure to use a generous amount of the egg wash u0022glueu0022 on the final corner and press it down firmly to create a good seal before frying.
Try More Pioneer Woman Recipes:
- Pioneer Woman Primavera Mac and Cheese Recipe
- Pioneer Woman Pumpkin Mac and Cheese Recipe
- Pioneer Woman Broccoli Mac and Cheese Recipe
Pioneer Woman Mac and Cheese Egg Rolls Recipe
Description
A fun and delicious way to use up leftover macaroni and cheese, these crispy fried egg rolls are the ultimate cheesy appetizer, perfect for parties and game day.
Ingredients
Instructions
- Heat 2-3 inches of oil in a pot to 350°F.
- Lay an egg roll wrapper out like a diamond. Spoon about 3 tablespoons of cold mac and cheese into the center.
- Fold the bottom corner over the filling. Fold in the left and right corners to create an envelope.
- Brush the top corner with egg wash, then roll the wrapper up tightly to seal.
- Fry the egg rolls in batches for 4-5 minutes, until deep golden brown and crispy.
- Drain on a paper towel and serve warm with your favorite dipping sauce.
Notes
- u003cliu003eThe most important tip for this recipe is to use cold, firm, leftover mac and cheese; this is the secret to preventing the egg rolls from bursting.u003c/liu003eu003cliu003eDon’t overcrowd the pot when frying; cook only a few egg rolls at a time to keep the oil temperature high and ensure they get crispy, not greasy.u003c/liu003eu003cliu003eBe gentle when rolling the wrappers, as they can tear easily if handled too roughly.u003c/liu003eu003cliu003eThese are a perfect freezer-friendly appetizer; just assemble them completely and freeze them, un-fried, for a quick future snack.u003c/liu003e
