Cook Time:
10 mins
Prep Time:
30 mins
Yields:
makes 12 egg rolls
Chef notes
Egg rolls are one of my all-time favorite foods! I love to change up the fillings and switch around the flavor profiles. And it's always fun to bite into a crispy roll and find a smoky, cheesy surprise inside.
Ingredients
- Cold leftover macaroni and cheese
- 3 cups chopped leftover brisket
- 1 pack egg roll wrappers
- 1/2 cup shredded cheddar cheese
- 1 egg
- 1 teaspoon water
- Oil, for frying
Preparation
1.In a bowl, combine the leftover mac and cheese, brisket and cheddar cheese; mix well.
2.In a small bowl, beat the egg and water together.
3.Place 3 tablespoons of mac and cheese mixture in the center of each egg wrapper.
4.Brush the edges of each wrapper with egg wash. Fold and roll according to package instructions
5.Heat a heavy pot with about 2-inches of oil, heated to 350 F.
6.Fry the egg rolls until golden brown, about 5-7 minutes. Serve hot.