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.
Servings: 10
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 rolls | Calories: 288kcal | Carbohydrates: 44g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 620mg | Potassium: 142mg | Fiber: 1g | Calcium: 101mg | Iron: 2mg