Brisket Mac and Cheese Egg Rolls
Using cold mac and cheese makes it easier to shape the filling without it becoming too loose. Serve immediately with the BBQ sauce while the egg rolls stay crisp; leftovers can be reheated in an oven or air fryer.
Time: Prep: 15 mins, Cook: 10 mins, Total: 25 mins
Servings: 10
Ingredients
- 10 egg roll wrappers
- 1 cup shredded cheddar cheese
- 1 1/2 cups leftover mac and cheese
- 1 1/2 cups leftover brisket (chopped)
- vegetable oil (enough to fill a small skillet 1 inch deep)
- 1 cup BBQ sauce
Instructions
- For each egg roll lay an egg roll wrapper flat, diagonal with a corner facing you. In the center add some shredded cheese, some of the mac and cheese, and some brisket.Note: This works best if mac and cheese is still cold, you can form it into shape with your hands.
- Dip your finger in water and trace the edges of the egg roll wrapper. Fold the sides in, roll the front corner over the filling. Roll into an egg roll. Repeat with remaining egg rolls.Note: Picture examples in post above.
- Fill a small skillet 1 inch deep with vegetable oil over medium heat. Wait about 4-5 minutes and check the temperature with an instant read thermometer. When the temperature is around 350 degrees. gently place 2-3 egg rolls. Fry 1-2 minutes per side.
- Remove from oil and place on paper towels to drain excess oil.
- Serve with the BBQ sauce for dipping.