Go Back
Brisket Mac and Cheese Egg Rolls
Print
Brisket Mac and Cheese Egg Rolls
Prep Time
15 mins
Cook Time
10 mins
 

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!

Course: Appetizer
Cuisine: American
Keyword: BBQ, Brisket, Egg Roll, Food, Food Mashups, Fried Food, Leftover Brisket, Mac and Cheese, Mash-up, Recipe, TikTok
Servings: 10 egg rolls
Calories: 390 kcal
Author: Cheri Renee
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

  1. 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.

  2. 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.

  3. 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.

  4. Remove from oil and place on paper towels to drain excess oil.

  5. Serve with the BBQ sauce for dipping.