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Mac & Cheese Egg Rolls

This ridiculously decadent snack is made all the better with unique sauces.



Mac & Cheese Egg Rolls

Egg roll wrappers

6 cups prepared mac & cheese (AKA 2 boxes of Kraft mac)

1/2 pound bacon, cooked and crumbled

1 tbsp chives, finely chopped

10 oz cheese (8oz cheddar, 2oz Parmesan)

Salt & Pepper

1 egg

Vegetable oil for frying

Sesame seeds

Pineapple Fire Sauce

1/2 cup crushed pineapple

2 tbsp hot sauce of choice

1 tbs garlic mustard aioli

1 tbsp harissa paste

2 tbsp olive oil

Peanut Sauce

1/4 cup peanut powder

1 tbsp soy sauce

2 tbsp dry mustard

1 tsp red pepper flakes

1 tbsp sesame oil

dash of BBQ seasoning




1. Mix the prepared mac & cheese with the bacon, chives, and extra cheese. Season liberally with pepper.

2. Whisk egg with water in a cup. This is your glue for your egg roll.

3. Take an egg roll wrapper and place it so that it is a diamond shape. Place 2-3 tbsp of the mac mixture in the center of the roll in an oblong shape.


4. Bring in the two horizontal corners and connect them with egg wash. Take the bottom corner and fold it tightly up over the mixture, creating an envelope-style pocket. Line the remaining exposed corner with egg wash, and roll from the bottom up. Repeat until you run out of wrappers, mac, or both!

5. Heat vegetable oil to 350°. Carefully lower rolls, seam side down, into the oil, and bring back to temperature. Rolls are done when they start to brown, about 2 minutes. Remove to a paper-towel-lined plate and sprinkle immediately with salt and sesame seeds.

6. To make sauces, combine all ingredients in a food processor and blend well. These do best if made one day ahead.

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