Tinis Mac and Cheese Lumpia (Print)

Crispy lumpia rolls with creamy mac and cheese filling, prepared air-fried for a flavorful snack.

# What you'll need:

→ Mac and Cheese Filling

01 - 7 oz elbow macaroni
02 - 1 tbsp unsalted butter
03 - 1 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - ¼ tsp smoked paprika (optional)

→ Lumpia Rolls

10 - 16 lumpia or spring roll wrappers
11 - 1 egg, beaten (for sealing)
12 - Cooking spray or neutral oil (for air-frying)

# Directions:

01 - Boil salted water and cook elbow macaroni until al dente. Drain and set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to form a roux.
03 - Gradually whisk in whole milk and cook until slightly thickened, about 2 to 3 minutes.
04 - Stir in shredded cheddar and mozzarella cheeses until melted and smooth. Season with salt, pepper, and smoked paprika if using.
05 - Add cooked macaroni to cheese sauce and mix until coated. Let cool for 10 to 15 minutes until thick enough to handle.
06 - Lay one wrapper on a clean surface. Spoon 2 to 3 tablespoons of mac and cheese near the bottom edge. Fold sides over filling, roll tightly, and seal edge with beaten egg. Repeat with remaining wrappers and filling.
07 - Preheat air fryer to 400°F (200°C) for 3 minutes.
08 - Lightly spray or brush lumpia rolls with oil and arrange them in a single layer in the air fryer basket.
09 - Cook rolls for 8 to 10 minutes, turning halfway through, until golden brown and crispy.
10 - Serve warm, optionally accompanied by ketchup, sriracha, or cheese dipping sauce.

# Expert Advice:

01 -
  • You get that satisfying crunch-to-creamy contrast in every bite, like the wrapper is playing bodyguard for the comfort food inside.
  • It's the kind of snack that looks fancy enough to impress but tastes like the best kind of kitchen accident.
  • Air-frying makes them foolproof—no splashing hot oil, just golden-brown perfection in about ten minutes.
02 -
  • If your mac and cheese filling is too thin when it cools, the rolls will burst open in the air fryer—let it sit those full fifteen minutes and check that it holds together like a thick, creamy porridge.
  • Don't skip the egg wash; it seals the wrapper so the filling doesn't escape, and it also gives you that beautiful golden-brown finish.
03 -
  • If your filling is leftover, eat it straight from the pot with a spoon—some of the best kitchen moments are the ones nobody else sees.
  • A silicone brush gives you better control over the egg wash than paper towels, and it ensures even sealing around all the edges.
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