Save I was cleaning out the fridge one rainy Sunday when I spotted a container of leftover mac and cheese next to a half-used pack of lumpia wrappers from last weeks spring rolls. My daughter wandered in asking for a snack, and I thought, why not wrap the mac and cheese like a lumpia and see what happens? We rolled a few together, tossed them in the air fryer, and when they came out golden and crackling, she grabbed one before it even cooled. That first bite, crispy wrapper giving way to molten cheese, turned into our new favorite experiment.
The first time I served these at a potluck, my friend Tina grabbed three before anyone else noticed them on the table. She laughed and said she didnt even know what they were, just that they smelled too good to resist. By the end of the night, the platter was empty and two people had texted asking for the recipe. I named them after her because she was the one who convinced me they deserved to be more than a fridge experiment.
Ingredients
- Elbow macaroni: Cook it just to al dente because it will soften a bit more when mixed with the hot cheese sauce.
- Unsalted butter: Use unsalted so you can control the salt level in the sauce without it getting too salty.
- All-purpose flour: This forms the roux that thickens the cheese sauce and keeps it from being runny inside the wrapper.
- Whole milk: Whole milk gives the sauce a rich, creamy base that clings to every piece of pasta.
- Sharp cheddar cheese: The sharp flavor stands up to the crispy wrapper and adds a tangy punch that makes each bite satisfying.
- Mozzarella cheese: Mozzarella melts beautifully and adds that stretchy, gooey pull when you bite into a warm roll.
- Salt, black pepper, and smoked paprika: Season the filling well so the flavor shines through the wrapper.
- Lumpia wrappers: These thin wrappers crisp up perfectly in the air fryer and hold the filling without getting soggy.
- Egg: Beaten egg acts like glue to seal the rolls shut so they dont burst open while cooking.
- Cooking spray or neutral oil: A light coating helps the wrappers turn golden and crispy without drying out.
Instructions
- Cook the pasta:
- Boil the elbow macaroni in well-salted water until al dente, then drain it and set it aside. You want it firm because it will soak up some sauce and soften as it cools.
- Make the roux:
- Melt the butter in a saucepan over medium heat, then stir in the flour and cook for about a minute until it smells nutty and looks pale golden. This step cooks out the raw flour taste and gives the sauce a smooth base.
- Build the cheese sauce:
- Slowly whisk in the milk, stirring constantly until the mixture thickens just enough to coat the back of a spoon, about 2 to 3 minutes. Add the cheddar and mozzarella, stirring until everything melts into a silky, smooth sauce.
- Season and combine:
- Stir in the salt, pepper, and smoked paprika if youre using it, then fold in the cooked macaroni until every piece is coated. Let the mixture cool for 10 to 15 minutes so it firms up enough to roll without oozing out.
- Assemble the rolls:
- Lay a lumpia wrapper flat, spoon 2 to 3 tablespoons of mac and cheese near the bottom edge, fold the sides in, and roll it up tightly like a burrito. Brush the top edge with beaten egg to seal it shut, then repeat until all the filling is used.
- Preheat the air fryer:
- Set your air fryer to 200 degrees Celsius (400 degrees Fahrenheit) and let it preheat for 3 minutes. This ensures the rolls start crisping as soon as they hit the basket.
- Air-fry the rolls:
- Lightly spray or brush each roll with oil, then arrange them in a single layer in the basket without crowding. Air-fry for 8 to 10 minutes, flipping them halfway through, until theyre golden brown and crackling crisp.
- Serve warm:
- Let the rolls cool for just a minute so you dont burn your mouth, then serve them with ketchup, sriracha, or a warm cheese dipping sauce. They taste best fresh out of the fryer when the wrapper is still crackling.
Save One evening my son asked if we could make them for his friends sleepover, and I ended up rolling 30 lumpia while he set up a dipping sauce station with ketchup, sriracha, and ranch. The boys devoured them in under ten minutes, and one kid told me it was the best thing hed ever eaten at a friends house. Watching them crowd around the kitchen counter, laughing and reaching for more, reminded me that the simplest ideas often become the most memorable.
How to Store and Reheat
Store any leftover rolls in an airtight container in the fridge for up to three days. To reheat, pop them back in the air fryer at 180 degrees Celsius (350 degrees Fahrenheit) for 4 to 5 minutes until theyre crispy again. I dont recommend microwaving them because the wrapper turns soft and chewy instead of crisp. If you want to freeze them, lay the uncooked rolls on a tray until solid, then transfer to a freezer bag and air-fry straight from frozen, adding an extra 2 to 3 minutes to the cooking time.
Variations and Add-Ins
Once you get the hang of the basic version, its fun to play around with the filling. I sometimes stir in crispy bacon bits or chopped scallions for extra flavor, and my niece loves when I add a pinch of cayenne for a little heat. Youre not limited to cheddar and mozzarella either. I once used pepper jack and gruyere because thats what I had on hand, and the smoky, spicy kick was a hit. If you want a richer filling, swap half the milk for heavy cream, or stir in a spoonful of cream cheese for extra tang.
Serving Suggestions
These rolls are perfect for parties because you can serve them with a variety of dipping sauces and let everyone choose their favorite. I usually put out ketchup, sriracha, ranch, and a warm cheese sauce made by thinning leftover mac and cheese with a splash of milk. They also pair well with a simple green salad or some pickled vegetables to cut through the richness. For a casual dinner, I serve them alongside roasted chicken or a bowl of tomato soup.
- Set out small bowls of different sauces so guests can mix and match.
- Garnish the platter with fresh parsley or a sprinkle of smoked paprika for color.
- Serve them on a wooden board with napkins nearby because theyre finger food and can get messy.
Save Every time I make these, someone asks for the recipe, and I love that a random fridge cleanup experiment turned into something people actually crave. I hope you enjoy them as much as we do, whether youre making them for a party or just because you have leftover mac and cheese.
Recipe FAQs
- → What type of wrappers can I use for the rolls?
Lumpia wrappers are traditional, but spring roll wrappers work well as a substitute.
- → How do I ensure the filling stays inside the rolls?
Use beaten egg to seal the edges tightly before air-frying, preventing leakage.
- → Can I add extra flavors to the filling?
Yes, crispy bacon bits or chopped scallions can be mixed into the mac and cheese for added taste.
- → What temperature and time are best for air-frying?
Preheat the air fryer to 200°C (400°F) and cook for 8–10 minutes, turning halfway for even crispiness.
- → Are these rolls suitable for vegetarians?
Yes, they are vegetarian as prepared, but adding bacon bits would change that.