Mac and Cheese Egg Rolls With Buffalo Ranch {Vegetarian}
Mac and Cheese Egg Rolls are an absolutely delicious appetizer or snack! Baked, not fried, this easy mac and cheese bites recipe is simple to make and cooks in only 8 minutes. Paired with a zesty homemade buffalo ranch dip, this easy appetizer will disappear in a flash.
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These are exactly what you think they are. And yes, we can all hear you squealing 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.
Just like my Air Fryer Egg Rolls, Bacon and Egg Rolls, Air Fryer Pretzel Bites, and Air Fryer Zucchini Chips, this recipe takes something simple and takes it to the next level to help you win the appetizer or game-day snack smackdown.
Mac and Cheese Egg Roll Ingredients
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 a Misto
- (Optional dipping sauce): Ranch (I used Greek Yogurt Ranch), Buffalo Sauce, and plain Greek yogurt
And while I use the air fryer (this is the model we have), I’ve included skillet and oven baking instructions as well. And save the leftover wrappers and make some sweet Apple Pie Egg Rolls for dessert.
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 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 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). Brush frozen egg rolls with olive oil and then bake for the normal amount of time.
- Most egg roll wrappers are vegan, so you can use your favorite dairy-free vegan mac and cheese in these if you don’t consume cheese.
Variations
Want to spice it up a bit? Add some of the chicken from this buffalo chicken fries recipe. Adding some chopped bacon for bacon and mac and cheese (drool) is easy if you use air fryer bacon or when you learn how to bake bacon in the oven.
As for dipping sauce options, I have listed an easy homemade buffalo ranch below in the recipe card. But don’t stop there – how about Whole30 BBQ Sauce or Avocado Ranch Dressing?
More Delicious Appetizers You’ll Love
- Air Fryer Ravioli
- Easy Air Fryer Pickles
- Fried Artichoke Hearts
- Air Fryer Fries
- Blistered Shishito Peppers
- Easy Homemade Pub Cheese
- Air Fryer Buffalo Cauliflower
- Healthy Deviled Eggs
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Mac and Cheese Egg Rolls are an absolutely delicious appetizer or snack!
- 20 egg roll wrappers
- 3 cups mac and cheese {already cooked}
- 2 tsp olive oil
- 1/4 cup ranch dressing
- 1 tbsp buffalo sauce
- 2 tbsp plain Greek yogurt
Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls.
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 degrees F for 6 minutes. Flip and bake for an additional 2 minutes.
While they are cooking, combine ranch, buffalo sauce, and Greek yogurt in a small bowl and mix until well combined. Serve with hot egg rolls.
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.
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.
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.
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