Spicy Buffalo Mac and Cheese Egg Rolls
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.
Buffalo mac and cheese packed into crispy egg rolls for a spicy party bite.
Nutrition per serving
Ingredients
filling
shell
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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