This crispy, cheesy, and utterly irresistible snack is perfect for parties or a fun twist on comfort food! These easy Bacon Mac and Cheese Egg Rolls are packed with creamy, gooey cheese and crispy bacon, all wrapped up in a golden, crunchy shell. Pair them with a quick, tangy ranch dip, and you’ve got a crowd-pleaser made with simple, everyday ingredients!
Recipe Ingredients:
Eggrolls:
- 8 ounces mini pasta shells
- 6 slices bacon, chopped
- 1 cup heavy cream
- 1 cup grated Cheddar jack
- 4 ounces processed cheese, such as Velveeta, diced
- Freshly ground black pepper
- 16 egg roll wrappers
- Vegetable oil, for frying
Quick Ranch:
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 1 heaped tablespoon pesto
- 1 pinch flaky sea salt
- 1 pinch freshly ground black pepper
How To Make Bacon Mac and Cheese Eggrolls with Quick Ranch?
- Cook the pasta: Boil the pasta according to the package instructions, then drain and set aside.
- Crisp the bacon: In a medium saucepan over medium heat, cook the bacon until crispy (about 10–12 minutes). Remove the bacon and drain, leaving about 1 tablespoon of bacon grease in the pan.
- Make the cheese sauce: Add the cream to the saucepan and warm it for 1–2 minutes. Stir in the Cheddar Jack and processed cheese, mixing until melted and smooth. Stir in the cooked pasta, cooked bacon, and a pinch of black pepper. Set aside to cool slightly.
- Assemble the egg rolls: Place an egg roll wrapper on a cutting board with a corner pointing towards you. Lightly dampen the edges with water. Spoon about 3 tablespoons of mac and cheese into the center. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Press to seal and repeat with the remaining wrappers.
- Fry until golden: Heat about 2.5cm / 1 inch of vegetable oil in a skillet to 175°C / 350°F. Fry the egg rolls in batches for 1–2 minutes per side, or until golden and crispy. Let the oil return to temperature between batches. Drain on a paper towel.
- Make the quick ranch: In a bowl, mix together the mayonnaise, lemon zest, lemon juice, pesto, salt, and pepper until smooth.
- Serve and enjoy: Dip the crispy bacon mac and cheese egg rolls in the quick ranch and enjoy immediately!
Recipe Tips:
- Cool the Mac and Cheese Before Wrapping :Let the mac and cheese mixture cool slightly before filling the egg rolls. This prevents the wrappers from becoming too soft and breaking.
- Seal the Wrappers Well : Use a little water to dampen the edges and press firmly when rolling. This keeps the filling inside while frying.
- Don’t Overcrowd the Pan : Fry in small batches so the oil stays hot. If the oil temperature drops, the egg rolls can turn greasy instead of crispy.
- Use a Thermometer for Frying : Keep the oil at 175°C / 350°F. If it’s too hot, the egg rolls will burn outside before the inside gets warm. Too cold, and they’ll absorb too much oil.
- Make the Ranch Dip First : Letting the dip sit for a few minutes helps the flavors blend together, making it even tastier when paired with the hot, crispy egg rolls!
How To Store & Reheat Leftovers?
- Refrigerate: Let the egg rolls cool to room temperature before storing them. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, arrange the egg rolls in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container and freeze for up to 2 months.
- Reheat: Set the air fryer to 175°C / 350°F and heat the egg rolls for 5–7 minutes, shaking the basket halfway through, until hot and crispy.
Nutrition Facts
- Calories: 254 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 400mg
- Potassium: 100mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 10g
Check out More Recipes:
Bacon Mac and Cheese Eggrolls with Quick Ranch
Description
This crispy, cheesy, and utterly irresistible snack is perfect for parties or a fun twist on comfort food! These easy Bacon Mac and Cheese Egg Rolls are packed with creamy, gooey cheese and crispy bacon, all wrapped up in a golden, crunchy shell. Pair them with a quick, tangy ranch dip, and you’ve got a crowd-pleaser made with simple, everyday ingredients!
Ingredients
Eggrolls:
Quick Ranch:
Instructions
- Cook the pasta: Boil the pasta according to the package instructions, then drain and set aside.
- Crisp the bacon: In a medium saucepan over medium heat, cook the bacon until crispy (about 10–12 minutes). Remove the bacon and drain, leaving about 1 tablespoon of bacon grease in the pan.
- Make the cheese sauce: Add the cream to the saucepan and warm it for 1–2 minutes. Stir in the Cheddar Jack and processed cheese, mixing until melted and smooth. Stir in the cooked pasta, cooked bacon, and a pinch of black pepper. Set aside to cool slightly.
- Assemble the egg rolls: Place an egg roll wrapper on a cutting board with a corner pointing towards you. Lightly dampen the edges with water. Spoon about 3 tablespoons of mac and cheese into the center. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Press to seal and repeat with the remaining wrappers.
- Fry until golden: Heat about 2.5cm / 1 inch of vegetable oil in a skillet to 175°C / 350°F. Fry the egg rolls in batches for 1–2 minutes per side, or until golden and crispy. Let the oil return to temperature between batches. Drain on a paper towel.
- Make the quick ranch: In a bowl, mix together the mayonnaise, lemon zest, lemon juice, pesto, salt, and pepper until smooth.
- Serve and enjoy: Dip the crispy bacon mac and cheese egg rolls in the quick ranch and enjoy immediately!
Notes
- Cool the Mac and Cheese Before Wrapping :Let the mac and cheese mixture cool slightly before filling the egg rolls. This prevents the wrappers from becoming too soft and breaking.
- Seal the Wrappers Well : Use a little water to dampen the edges and press firmly when rolling. This keeps the filling inside while frying.
- Don’t Overcrowd the Pan : Fry in small batches so the oil stays hot. If the oil temperature drops, the egg rolls can turn greasy instead of crispy.
- Use a Thermometer for Frying : Keep the oil at 175°C / 350°F. If it’s too hot, the egg rolls will burn outside before the inside gets warm. Too cold, and they’ll absorb too much oil.
- Make the Ranch Dip First : Letting the dip sit for a few minutes helps the flavors blend together, making it even tastier when paired with the hot, crispy egg rolls!
Bacon Mac and Cheese Eggrolls with Quick Ranch