Save My friend Tasha showed up at my door one Friday night with a container of lumpia wrappers she'd grabbed on impulse at the Asian market. We were standing in my kitchen debating what to make when she said, "What if we filled these with mac and cheese?" At first, I laughed—it sounded wild—but then we were already melting butter and whisking milk like it was the most obvious thing in the world. That night, we discovered something magical: the crispy wrapper gave way to creamy, cheesy pasta, and suddenly we couldn't stop making them.
I made these for a potluck last month, and I watched people reach for a second one before they'd even finished the first. Someone asked if I'd bought them, and when I said I'd made them in my air fryer, they genuinely looked stunned. That moment of quiet surprise—before everyone started asking for the recipe—is why I keep making them.
Ingredients
- Elbow macaroni (200 g): Cook it just shy of tender so it holds its shape when you roll it; overcooked pasta turns to mush inside the wrapper.
- Unsalted butter and all-purpose flour: These two are your roux foundation—the base that turns milk into silky, coat-the-back-of-a-spoon sauce.
- Whole milk (240 ml): Use the real thing here; it makes a difference in how smooth and rich the cheese sauce becomes.
- Sharp cheddar cheese (120 g): Sharp means flavor, and you need that punch because the wrapper and pasta can mellow it out.
- Mozzarella cheese (50 g): This is the stretchy glue that keeps everything creamy and luxurious.
- Salt, black pepper, and smoked paprika: Season boldly—the filling needs enough flavor to stand up inside the crispy shell.
- Lumpia wrappers (16): These thin sheets are the star player; they crisp up beautifully in hot air and stay structurally sound.
- Egg for sealing: Think of this as edible glue—it keeps your rolls from unraveling in the air fryer.
- Cooking spray or neutral oil: A light mist is all you need; too much and they'll be greasy instead of crispy.
Instructions
- Cook and drain the pasta:
- Boil the elbow macaroni in salted water until just barely tender—you want it al dente because it'll keep cooking inside the wrapper. Drain and set it aside to cool slightly.
- Build the cheese sauce base:
- Melt butter in a saucepan over medium heat, then whisk in flour and let it bubble gently for about a minute. This is your roux, and it needs a little time to cook out the raw flour taste.
- Whisk in the milk slowly:
- Pour the milk in gradually while whisking constantly to avoid lumps. Keep stirring until the mixture thickens enough to coat the back of a spoon, usually two to three minutes of gentle heat.
- Melt in the cheeses:
- Add both cheddar and mozzarella off the heat so they melt smoothly without breaking. Stir until you've got a completely silky sauce with no grainy texture.
- Season and combine:
- Taste as you go—add salt, pepper, and smoked paprika if you want that subtle depth. Fold in the cooked macaroni and let the mixture cool for about fifteen minutes until it's thick enough to scoop and hold its shape in the wrapper.
- Roll with intention:
- Lay a wrapper on a clean surface, spoon two to three tablespoons of filling near the bottom edge, fold the sides inward like an envelope, then roll tightly from bottom to top. Brush the final edge with beaten egg so it seals shut and stays that way.
- Air-fry until golden:
- Preheat your air fryer to 400°F, spray or brush the rolls lightly with oil, and arrange them in a single layer. Cook for eight to ten minutes, shaking the basket halfway through, until they're deep golden and crispy on all sides.
- Serve and celebrate:
- Pull them out warm and let them cool for just a minute—the filling stays molten inside. Set out ketchup, sriracha, or a cheese dip on the side if you want people to go absolutely wild.
Save The best part about these rolls is watching someone's face when they bite into one and realize what they're eating. It's that split-second confusion followed by pure joy—the best kind of flavor plot twist on a plate.
The Art of Filling and Rolling
The secret to perfect rolls isn't in the rolling itself—it's in respecting the wrapper. These are delicate sheets that tear if you're aggressive, so work with a light touch and wet your fingertips slightly if they're sticking. When you fill, aim for about two tablespoons of mac and cheese; too much and you won't be able to seal the edges, too little and you get crispy wrapper with barely any filling.
Air Fryer Magic Over Deep Frying
Air frying these is genuinely superior to deep frying—I say that as someone who loves fried food. The results are crispier, cleaner, and you're not standing over hot oil wondering if this is the night something goes wrong. Plus, you can make double or triple the batch without running out of space or worrying about oil temperature fluctuations.
Flavor Variations and Serving Ideas
This recipe is your canvas. The base mac and cheese is rich enough to stand alone, but it also welcomes additions without getting overwhelmed. I've added crispy bacon bits, chopped scallions, a dash of hot sauce mixed right into the filling, and even crumbled blue cheese when I was feeling bold. The rolls pair beautifully with simple dipping sauces—sriracha if you want heat, cheese sauce if you want decadence, or just good old ketchup if you're honoring the snack tradition.
- Mix sriracha or hot sauce into the mac and cheese filling for a spicy kick that builds with each bite.
- Top a serving platter with fresh cilantro and lime wedges to brighten the richness.
- Make these ahead and reheat them in the air fryer for five minutes if you need a make-ahead appetizer for parties.
Save These mac and cheese lumpia rolls turned into my go-to move for impressing people with minimal effort, which is honestly the dream. They're the kind of fusion snack that shouldn't work but absolutely does, every single time.