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These Mac and Cheese Egg Rolls are a delicious appetizer or snack! Baked, not fried, this easy mac and cheese bites recipe is simple to make and cooks in only 8 minutes.
These are exactly what you think they are. And yes, we can all hear you squealing with excitement from here. Simmer down.
Mac and cheese egg rolls are the kind of carb-on-carb action that will disappear quickly at your next party! They’re bananas easy to make and will be beloved by both adults and kiddos alike.
And while I use the air fryer (this is the model we have), I’ve also included skillet and oven baking instructions as well.
Ingredient highlights
We’re rocking:
- Prepared mac and cheese (I used leftover Instant Pot Mac and Cheese)
- Egg Roll Wrappers – you can find them in the produce section at your local grocery store
- Olive oil – use a pastry brush or a Misto
HOW DO YOU WRAP AN EGG ROLL?
I’m so glad you asked! I came up with this handy little step-by-step photo guide for you.
- Set up a “wrapping” station with your finished mac and cheese, a plate, a small dish of water, and a pastry brush.
- Place the wrapper on a plate or cutting board. You’ll want it shaped like a diamond, with the bottom pointing toward you. Place 2 tbsp of macaroni and cheese in the bottom third of the wrapper.
- Roll up the bottom point of the diamond so that it goes up and over the filling, but only goes to the center of the wrapper.
- Fold in the left side of the wrapper to cover the center.
- Fold in the right side of the wrapper to cover the left fold. It will look like you’re making a delicious envelope at this point.
- Starting from the bottom, roll the egg roll up until just the top point of the wrapper is still exposed.
- Brush some water on the top point of the egg roll, and fold it down. You may need to brush a bit more water over the edges to “seal” the egg roll closed.
- Repeat until you have 4-5 egg rolls made. You can make more while the first batch is cooking.
Pro Tips/Recipe Notes
- I prefer to brush olive oil over the egg rolls rather than spray them. I find the wrappers bubble up more when sprayed.
- You can make these ahead of time (yay)! Keep unbaked egg rolls covered in the fridge for up to a day, or freeze on a parchment-lined baking sheet and then transfer to freezer storage (I used these silicone Stasher bags). To cook: brush the frozen egg rolls with olive oil and then bake for the normal amount of time.
Mac and Cheese Egg Rolls
These mac and cheese egg rolls are a delicious appetizer or snack! Baked, not fried, this easy mac and cheese bites recipe is simple to make and cooks in only 8 minutes.
Equipment
Ingredients
- 20 egg roll wrappers
- 3 cups mac and cheese {already cooked}
- 2 tsp olive oil
Instructions
Air Fryer Instructions
- Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls.20 egg roll wrappers, 3 cups mac and cheese, 2 tsp olive oil
- Brush olive oil on the basket of the air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other.
- Bake at 360˚F for 6 minutes. Flip and bake for an additional 2 minutes.
Notes
To freeze: place uncooked egg rolls on a baking sheet lined with parchment paper, and freeze. Then transfer to a freezer-proof bag or container. Do not thaw before cooking.
Skillet Instructions
Baking Instructions
- Heat a cast-iron skillet over medium heat for about 5 minutes. Then add enough olive or avocado oil to cover the bottom of the skillet. Place the egg roll “seam side” down in the oil.
- Cook it until that side is crispy and brown, and then flip. When finished cooking, place them on a plate lined with newspaper or paper towels to absorb the extra oil.
Baking Instructions
- Place a baking rack on a foil-lined baking sheet. Liberally spray the rack with olive oil.
- Put the egg rolls seam side down on the baking rack and brush olive oil over the top.
- Bake at 325˚F for 12 minutes, and flip. Bake for an additional 8-12 minutes or until the egg rolls are nice and crispy without being burned.
Nutrition
Serving: 2egg rollsCalories: 288kcalCarbohydrates: 44gProtein: 10gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 620mgPotassium: 142mgFiber: 1gCalcium: 101mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
