How to Make the Perfect Spicy Buffalo Mac and Cheese Egg Rolls
American Fusion · Medium · 55 min · 12 servings
Fiery buffalo-spiced mac and cheese loaded into crispy egg roll wrappers and fried to perfection. A bold crowd-pleasing appetizer with a serious kick.
Why this recipe works
This Spicy Buffalo Mac and Cheese Egg Rolls recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 295 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 cups elbow macaroni cooked
- 1.5 cups shredded monterey jack cheese
- 3 tablespoons buffalo hot sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1.25 cups whole milk
- 12 pieces egg roll wrappers
- 4 cups canola oil for frying
- 1 large egg beaten for sealing
Step by step instructions
Step 1: Prepare the Buffalo Cheese Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly add milk while whisking until the sauce thickens. Remove from heat and stir in the shredded monterey jack cheese and buffalo hot sauce until the sauce is smooth and glossy.
Step 2: Mix and Chill the Filling
Fold the cooked macaroni into the buffalo cheese sauce until every piece is well coated. Spread the mixture onto a lined baking sheet and refrigerate for 25 minutes until the filling is firm enough to roll.
Step 3: Assemble the Egg Rolls
Lay each egg roll wrapper flat in a diamond orientation. Place about 3 tablespoons of the chilled buffalo mac filling near the bottom corner. Roll the bottom corner up over the filling, fold in the two side corners tightly, and continue rolling to the top. Brush the top edge with beaten egg to seal.
Step 4: Heat the Oil
Pour canola oil into a heavy bottomed pot and heat to 350 degrees Fahrenheit. Maintain this temperature throughout frying so the egg rolls cook evenly and do not become overly greasy.
Step 5: Fry and Serve
Fry 3 to 4 egg rolls at a time for 3 to 4 minutes turning gently until they are deep golden brown on all sides. Remove and drain on paper towels. Serve hot with blue cheese or ranch dipping sauce on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- monterey jack cheese → cheddar or colby jack for a milder flavor
- buffalo hot sauce → sriracha mixed with a splash of vinegar for a different heat profile
- canola oil → peanut oil for frying for a higher smoke point
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not skip the chilling step or the filling will be too soft to roll properly
- Do not seal the wrappers loosely or the filling will escape into the hot oil
- Do not crowd the pot with too many egg rolls at once or the oil temperature will drop
Nutrition facts
Per serving: 295 calories, 11g protein, 30g carbs, 15g fat, 1g fiber.
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