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One to Five
Mac and cheese egg rolls are a throwback from my old 3-Sum Eats food truck. This dish follows me like a 1990’s arm-band tattoo, but I am proud of it. Adding pork to the recipe just takes
it straight over the top—right where you wanna be.

Hands-on: 15 minutes. Total time: 30 minutes. Serves 16 as an appetizer.

Posted by GMC Group Published See GMC Group's 304 projects » © 2021 Ryan Scott / GMC Publications · Reproduced with permission. · One to Five by Ryan Scott, published by Oxmoor House (£19.99, available from www.thegmcgroup.com)
  • Step 1

    Preheat the oven to 475°F. Line a baking sheet with aluminum foil, and coat the foil with the nonstick cooking spray. Stir together the chopped pork, macaroni and cheese, mozzarella, chives, salt, and pepper in a medium bowl.

  • Step 2

    Put the flour in a shallow bowl. Working with 1 egg roll wrapper at a time, spread out the wrapper on a clean work surface. Dip a brush into the beaten eggs, and brush the egg roll wrapper, coating it evenly. Using a 1⁄4-cup measure, scoop a portion of the pork mixture onto the bottom third of the wrapper, and shape the filling into a hot dog shape. Fold the left and right sides of the wrapper in and over the ends of the hot dog shape, tightening and pressing to lock in the filling. Now, roll up the egg roll like you would roll a burrito, folding the wrapper over as you pull back on the filling and tighten as you roll so you don’t lose any of the filling. This method will seal the egg roll completely. Lightly brush some beaten egg all over the egg roll, roll it in the flour to coat, and transfer to the prepared baking sheet. Repeat with the remaining pork mixture and egg roll wrappers. Coat each egg roll with the cooking spray.

  • Step 3

    Bake until well browned and crisp, 15 to 20 minutes. Transfer the egg rolls to a platter, garnish with the chives, and serve with the Sriracha chili sauce.

    They get crunchier as they cool, so patience is a virtue here!

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