About this project
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.
One to Five by Ryan Scott
Published by GMC Distribution
If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple.
One to Five is cooking for real life: master one basic recipe and learn to spin it into five quick, affordable, and crowd-pleasing dishes. Discover how Ryan's killer marinade, a simple rotisserie chicken, or an easy slow-cooker roast can turn into soul-satisfying meals like carnitas, stuffed egg rolls, sliders, a Vietnamese salad, and a hearty stew.
From taco night to breakfast as dinner, this book is all about flexibility as Ryan invites home cooks to think creatively about cooking while using supermarket staples. He offers ingenious strategies, tricks, and guidance on stocking the freezer and pantry so that great-tasting meals are always ready at the drop of a hat.
One to Five makes cooking so simple that readers can eat a delicious home-cooked meal without the hassle - and have fun while making it.
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.
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.
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!