Egg rolls are such a fun food. You can stuff them with any kind of ingredient, from breakfast to dessert, savory to sweet, all in a convenient easy to carry wrapper. What’s not to love? For this recipe, we stuffed our egg rolls with homemade macaroni and cheese, then topped it generously with some shredded buffalo chicken. Like that wasn’t enough, while it cooks we added more buffalo sauce to the outside, giving you a crispy baked egg roll with a kick of spicy both inside and out!
The good news is if you are short on time, you could always use store bought macaroni and cheese but we recommend the homemade version. We also used rotisserie chicken in this recipe (I know, clearly a staple in our household, I use it whenever I can!), to help reduce the amount of dishes and time it takes to make this recipe. But don’t worry, it looks like a lot but it’s simple in execution.
Servings: 6 Egg Rolls
Calories: 186kcal
Ingredients
Macaroni & Cheese
- 2 oz elbow pasta
- 1/2 oz shallots minced
- 2 cloves garlic minced
- 1 tbsp unsalted butter
- 1/8 tsp crushed red pepper
- 2 tsp flour
- 1/2 cup 2% milk
- 1/4 oz american cheese
- 1 oz cheddar cheese
- 1/2 oz mozzerella cheese
- 1/8 tsp salt
- 1/8 tsp pepper freshly ground
- 1/8 tsp paprika
- 1/8 tsp cayenne pepper
- 4 dashes tabasco
Buffalo Chicken
- 6 oz chicken cooked & shredded
- 2 tbsp buffalo sauce
Assembly
- 6 egg roll wrappers
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper freshly ground
- 1/4 tsp cayenne pepper
- 2 tbsp buffalo sauce
Instructions
Macaroni & Cheese
- Cook pasta according to box directions except the cooking time. Cook pasta for about 4 minutes, until it is just about done but still a little firm. This will ensure that during baking it does not become mushy. Drain and rinse pasta with cold water and set aside.
- While pasta is cooking, add butter to medium sauce pan on medium high heat. Add shallots, garlic, and crushed red pepper and cook for 3 minutes (shallots should start to become translucent). Add flour and stir constantly for 2 minutes. You want the flour to cook to remove any raw flour taste in your sauce, but you don’t want it to burn. The flour should just start to be light tan before adding anything else to the pan.
- Add milk slowly, whisking constantly. You want the flour to dissolve and milk to combine with it to make a thick sauce. If you add all the milk at once the flour will clump in balls and not dissolve properly. Once all milk is added reduce heat to medium low. Once milk is heated through, add cheeses, mixing constantly. Once cheese is completely melted, add salt, pepper, cayenne, paprika, and Tabasco. Let simmer until the sauce is thickened, about 2-3 minutes, whisking constantly.
- Add pasta to sauce and mix well. It may look like it is a lot of sauce for the pasta, but while the egg rolls cook the sauce is absorbed. This will make sure you have a moist and cheesy egg roll at the end. Set macaroni and cheese aside.
Buffalo Chicken
- Mix chicken and buffalo sauce together.
Assembly
- Preheat oven to 425°F and grease a baking sheet. Lay out 6 egg roll wrappers so one corner is facing up (like a diamond). You will want to put all ingredients in a line from one corner to another, with about an inch from the filling to the actual edge so you can seal the egg roll properly.
- Portion about 1 1/2 ounces macaroni and cheese evenly between the wrappers (you will probably have a few bites worth of macaroni and cheese left over). Portion buffalo chicken evenly between the egg rolls (a little over an ounce each). Make sure ingredients are equally spread in the center of the egg roll.
- Dampen edges of egg roll wrapper with water. Fold bottom corner up, making sure filling is well covered and secured. Fold in each corner and lightly press edges into wrapper. If they are not secure add a little more water and press. Once edges are secure roll the wrapper towards top edge, pressing to seal. Place egg roll, seam side down on baking sheet.
- Once all egg rolls are prepared, brush with 2 tsp of olive oil and sprinkle with salt, pepper, and cayenne pepper. Bake for 10 minutes. Remove from oven and brush with buffalo sauce. Bake for an additional 5 minutes and let cool for about 5 minutes (egg rolls retain heat extremely well so they will be very hot on the inside when they come out of the oven). Enjoy!
Nutrition
Serving: 1egg roll | Calories: 186kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 612mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.7mg
Tried this recipe?Let us know how it was!
