Mac and cheese and egg rolls? Bet you never thought you'd make a mash-up of these two favorites. But here it is—and it's awesome!
What You Need
Original recipe yields 12 servings
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1/4 cup Sriracha sauce (hot chili sauce), divided
1 Tbsp. GREY POUPON Dijon Mustard
4 green onion s, thinly sliced
3/4 cup sweet-and-sour duck sauce
12 egg roll wrapper s
2 Tbsp. oil, divided
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Let's Make It
Prepare Dinner as directed on package. Add 2 tsp. Sriracha sauce, mustard and onions to prepared Dinner; cool slightly. Meanwhile, mix remaining Sriracha sauce and duck sauce.
Spoon about 1/3 cup Dinner mixture onto bottom corner of each egg roll wrapper. Fold in opposite sides of wrapper, then roll up tightly. Lightly moisten top corner of wrapper with water, then press firmly to egg roll to seal.
Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add 6 egg rolls, seam-sides down; cook 4 min. or until golden brown on all sides, turning occasionally. Drain on paper towels. Repeat with remaining oil and egg rolls. Serve warm with prepared sauce.
Egg rolls can be cooked ahead of time. Cool, then freeze in airtight container up to 3 months. When ready to serve, bake in 350°F oven 15 to 20 min. or until heated through. (No need to thaw first.) Meanwhile, prepare sauce. Serve sauce with egg rolls.
Substitute chili-garlic sauce for the Sriracha sauce.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.