Smoked Gouda Mac And Cheese Egg Rolls
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Details
Cook Time: 30 mins
Servings: 13
- Imagine the ultimate comfort food fusion: crispy, golden-brown egg rolls stuffed with creamy, smoked gouda mac and cheese. Each bite gives you a perfect blend of rich, smoky cheese and velvety pasta wrapped in a crunchy shell. These smoked gouda mac and cheese egg rolls are the perfect indulgent snack or appetizer. Discover more recipes by Brandon on Instagram !
Ingredients
- 1 lb. elbow macaroni, cooked according to package instructions
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups heavy cream
- 8 oz. smoked Gouda, shredded
- 16 oz. sharp cheddar, shredded
- 8 oz. mozzarella
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- ½ teaspoon nutmeg
- 1 tablespoon yellow mustard powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- Salt, to taste
- 12 square egg roll wrappers
- 1 large egg beaten
- 3 cups oil, for frying
- Sweet chili sauce, for dipping
Instructions
- Melt butter in a large pot over medium heat, then add the flour and cook for about 3 minutes, whisking, until light blonde in color.
- Whisk in the heavy cream. Add smoked Gouda, sharp cheddar cheese (reserve ½ cup), and mozzarella cheese (reserve ½ cup). Whisk until the cheese melts, and the sauce is a smooth and creamy consistency, or about 3-4 minutes.
- Stir in garlic powder, onion powder, nutmeg, yellow mustard powder, smoked paprika, black pepper, and salt to taste.
- Add cooked macaroni to the sauce and mix until well combined.
- Lay out an egg roll wrapper on a flat work surface. Spoon approximately 3 tablespoons of macaroni onto the egg roll wrapper, sprinkle with some of the reserved cheeses, then tuck in each side, and roll up, sealing the wrapper with a couple drops of water.
- Heat 3 cups of oil in a Dutch oven or a large pot until it reaches 350°F. Fry the egg rolls in batches, flipping every few minutes until golden brown and crispy, about 5 minutes.
- Serve egg rolls with sweet chili sauce.
- Enjoy!
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