# Components:
→ Pasta and Cheese Filling
01 - 1 cup uncooked elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup shredded mozzarella cheese
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
09 - 1/8 teaspoon smoked paprika (optional)
→ Assembly
10 - 12 spring roll wrappers (approximately 8-inch squares)
11 - 1 large egg, beaten
12 - Vegetable oil, for frying
# Preparation Steps:
01 - Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
02 - In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring continuously, to form a roux.
03 - Gradually whisk in the milk, cooking until the mixture thickens, approximately 2-3 minutes. Stir in the shredded cheddar and mozzarella cheeses until fully melted and smooth. Season with salt, black pepper, and smoked paprika, if using.
04 - Add the drained macaroni to the cheese sauce and stir to coat evenly. Allow the mixture to cool for 10 minutes.
05 - Place a spring roll wrapper on a clean surface with a corner oriented towards you. Spoon approximately 2 tablespoons of the mac and cheese filling near the bottom corner. Fold the bottom corner over the filling, then roll up halfway. Fold in the sides and continue rolling tightly to form a sealed cylinder. Brush the sealing edge with beaten egg to secure.
06 - In a deep pan or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
07 - Carefully fry the assembled spring rolls in batches for 2-3 minutes per side, or until they are golden brown and crisp. Remove from oil and drain on paper towels.
08 - Serve the crispy spring rolls hot with your preferred dipping sauces, such as ranch dressing or spicy ketchup.
