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Appetizers | |
| �Spring Roll wrappers 12 oz package/25 pieces 8 inch square �Wondra flour �your favorite mac and cheese �1 egg, beaten with 1 tablespoon water | |
| Defrost spring roll sheets. Place the wrapper on a flat work surface. Brush the edges with egg mixture. With a small ice cream scoop, scoop about 2 tablespoons of the mac cheese onto the bottom third of the wrapper and in the middle of the wrapper. Fold the two edges until they meet in the middle. Roll tight and pull as you roll. Place on a baking sheet and dust with Wondra flour to keep from sticking. The spring roll can be frozen at this point. Partially defrost before frying. 10-15 minutes. Deep fry in three inches of oil (deep enough to cover the spring roll) at 350 degrees F for 4-5 minutes until the shell is golden brown. Preheat oven to 350 degrees. Place rack on a baking sheet and spray with non stick spray. Bake on rack, turning once for 5-7 minutes. This is good with a Sriracha sauce (b�chamel, yogurt or sour cream with Sriracha) | |
Unrated | |
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