Description
Indulge in the ultimate comfort food mash-up with these Smoky Bacon Mac & Cheese Egg Roll Bombs! Crispy egg roll shells are filled with a creamy, cheesy mac and cheese mixture and infused with the savory, smoky flavor of bacon.
Ingredients
– 8 oz elbow macaroni, cooked al dente
– 2 cups shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 1/4 cup milk
– 1/4 tsp salt
– 1/4 tsp black pepper
– 12 egg roll wrappers
– Vegetable oil for frying
Instructions
1. – In a large bowl, combine the cooked macaroni, cheddar cheese, crumbled bacon, milk, salt, and pepper. Mix well until fully incorporated.
2. – Place an egg roll wrapper on a flat surface in a diamond shape. Scoop about 2-3 tbsp of the mac and cheese mixture onto the lower third of the wrapper.
3. – Fold the bottom corner over the filling, then fold in the sides and roll up tightly into a cylinder.
4. – In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 350°F.
5. – Carefully add the egg roll bombs to the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
6. – Drain the fried egg roll bombs on a paper towel-lined plate.
7. – Serve hot, with your favorite dipping sauce on the side.
Notes
– For extra flavor, you can add a sprinkle of smoked paprika or cayenne pepper to the mac and cheese mixture.
– Feel free to experiment with different cheese varieties, such as Gouda or Monterey Jack.
– These egg roll bombs can be made ahead and frozen before frying. Just fry them straight from frozen when ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American