Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Our best party food hack? Stuff spring rolls with mac ‘n’ cheese and deep fry under golden (thank us, later!).
1 3/4 cups dried macaroni
2 tbsp plain flour
1 cup milk
1/3 cup grated tasty cheese
250g packet (20 sheets) frozen spring roll wrappers, just thawed
Vegetable oil, for shallow-frying
Spicy tomato dipping sauce
1/2 cup tomato sauce
2 tbsp finely chopped fresh coriander leaves
1/2 tsp finely grated lime rind
2 tsp lime juice
1/2 tsp dried chilli flakes
5 Method Steps
Step 1Cook pasta in a large saucepan of boiling salted water following packet directions. Drain well.
Step 2Meanwhile, melt butter in a medium saucepan over medium-high heat. Add flour. Stir until smooth. Cook, stirring, for 1 to 2 minutes or until mixture bubbles and turns golden. Whisk in milk. Whisk for 1 to 2 minutes or until mixture boils and thickens. Remove from heat. Add cheese. Whisk until smooth. Place pasta and sauce in a large bowl. Season with salt and pepper. Mix until well coated. Refrigerate for 30 minutes or until cool.
Step 3Meanwhile, make Spicy tomato dipping sauce: Combine all ingredients in a bowl.
Step 4Place 1 spring roll wrapper on a flat surface with 1 corner facing you. Cover remaining wrappers with a damp tea towel. Spoon 1/4 cup of pasta mixture into a 10cm log along bottom corner. Fold corner over filling. Fold in sides and roll up firmly to enclose filling. Brush final corner of wrapper with a little water to seal. Place, seam-side down, on a tray lined with baking paper. Repeat with remaining wrappers and pasta mixture.
Step 5Pour enough oil into a large saucepan or deep frying pan to reach 3cm up the side of pan. Heat over medium-high heat. Shallow-fry spring rolls, in batches, for 1 minute 30 seconds to 2 minutes or until golden and crisp. Drain on paper towel. Serve warm with dipping sauce.