Loaded Bacon Cheeseburger Mac and Cheese Eggrolls

Yesterday was National Macaroni and Cheese Day. I celebrated in style with these babes! I added a few handfuls of spinach because health, but you can omit it or even add some pickles or whatever you enjoy on your burger!

RECIPE

1 package of vegan spring roll wrappers (I use Nasoya brand)

6 ounces of macaroni or similar pasta

1 batch of Velvety-Smooth Cheese Sauce

1 Beyond burger or similar patty

1/3 cup of crumbled bacon (or bac’n bits)

4 pepperoncini peppers, chopped

2 large handfuls of baby spinach

Salt and pepper to taste

Oil for frying

Chipotle Ranch

METHOD

Cook the pasta according to the package’s directions. Drain and mix with the sauce and spinach. Salt and pepper to taste.

Crumble in the Beyond burger. Add the bacon and peppers. Gently fold everything together.

To make the eggrolls, dip your finger in water and wet the edges of the wrapper. Place about 1/4 cup of the filling towards one end of the wrapper. Fold the end over the filling, bring both sides over, and roll like a burrito. Make sure the ends seal properly. Continue this process until all the filling is used.

Heat your oil to 350°F. You’ll need enough oil to deep fry the eggrolls. Once the oil is hot, drop a few in at a time and fry until golden brown and delicious. Flip them once to ensure even cooking.

You can also air fry these at 400°F for about 10 minutes, flipping halfway. Be sure to coat well with oil before air frying to ensure they brown.

Serve immediately. Enjoy!

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