Brisket Mac and Cheese Egg Rolls
A recipe for Brisket Mac and Cheese Egg Rolls?! What?!
Umm, yes…say it again just to fully wrap your head around what beautiful thing is about to happen here đŸ˜‰
If you’re lucky enough to have leftovers of brisket and mac and cheese from a party or picnic, I have the perfect way to utilize them!
We had the adult kids over for a swim day and I made a smoked brisket and everyone’s favorite side dish…my homemade mac and cheese!
Of course I made too much, but hey…that means leftovers.
And I absolutely LOVE getting creative with leftovers!
This is what I came up with and I think I enjoyed it more than the actual meal.
Here is how to make Brisket Mac and Cheese Egg Rolls
The first step is setting out the mac and cheese (works best if it’s still cold) and chopping up the leftover brisket.
Then lay an egg roll wrapper diagonal and add some shredded cheese.
Because when you’re deep frying brisket and mac and cheese, why not add more cheese…right?!
Add some mac and cheese and chopped brisket, trying not to overfill it too much.
Dip your finger in some water and trace the edges of the egg roll wrapper.
This will help to seal the edges.
Fold the sides in over the filling first. (Imagine me literally taking a picture of this with my other hand while trying to hold these in place haha)
And roll the top part of the wrapper over the filling.
One more roll and you have an egg roll!
Repeat with remaining ingredients to make 10 egg rolls total.
When ready to fry these bad boys, fill a small skillet with about 1 inch of vegetable oil and set it over medium heat.
After 4 to 5 minutes, check the oil with an instant read thermometer, the oil is ready when it is at 350 degrees.
I fried mine only 2 at a time for about 1 to 2 minutes per side.
Put the egg rolls on paper towels to drain the excess oil and repeat with the rest of the egg rolls.
Serve these Brisket Mac and Cheese Egg Rolls with BBQ sauce on the side for dipping.
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This is my Smoked Mac and Cheese with Bacon recipe, and what I used for the Brisket Mac and Cheese Egg Rolls (minus the bacon).
More yummy recipes to try like Brisket Mac and Cheese Egg Rolls…
Bacon Jalapeno Popper Egg Rolls
Moo Shu Pork Egg Rolls
Burnt End Street Tacos
BBQ Pork and Waffles with Bourbon Syrup
Korean Chicken Wonton Nachos
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Brisket Mac and Cheese Egg Rolls
Brisket Mac and Cheese Egg Rolls is the perfect way to use leftover brisket and mac and cheese, all rolled up and fried then dipped in BBQ sauce!
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
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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.
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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.
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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.
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Remove from oil and place on paper towels to drain excess oil.
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Serve with the BBQ sauce for dipping.
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