Pin It My cousin Tini showed up one afternoon with a tray of these golden rolls, and I thought they were traditional lumpia until I bit into one. The creamy mac and cheese inside caught me completely off guard. She laughed at my face and said shed been experimenting all week, trying to use up leftover pasta in a way her kids would actually get excited about. It worked.
I made a batch for a potluck once and watched them disappear in under ten minutes. A friend asked if I could teach her the recipe on the spot, so we ended up rolling lumpia in the host's kitchen while everyone else was still eating. She now makes them for her book club every month and texts me photos of her latest twists on the filling.
Ingredients
- Elbow macaroni: I like elbow because it holds the cheese sauce well and fits neatly into the wrappers without poking through.
- Unsalted butter: This is the base of your roux, so use real butter for the best flavor and texture.
- All-purpose flour: It thickens the sauce just enough to keep it creamy but not runny, which is crucial when youre wrapping it up.
- Whole milk: The richness makes a huge difference, skim milk will give you a thinner, less satisfying sauce.
- Sharp cheddar cheese: This is where most of the flavor comes from, so dont skimp on quality.
- Mozzarella cheese: It adds stretch and creaminess without overpowering the cheddar.
- Salt, black pepper, and smoked paprika: The paprika is optional, but it adds a subtle warmth that makes people wonder what your secret is.
- Lumpia wrappers: Thinner than egg roll wrappers and they crisp up beautifully, look for them in the freezer section of Asian markets.
- Egg: Beaten and brushed on the edges, it acts like glue and keeps everything sealed during frying.
- Cooking spray or neutral oil: Just a light coating is enough to get that golden, crunchy exterior.
Instructions
- Cook the pasta:
- Boil the macaroni in salted water until its al dente, then drain it well. You want it firm because itll soften more as it sits in the sauce.
- Make the roux:
- Melt butter in a saucepan over medium heat, stir in the flour, and cook for about a minute until it smells nutty and turns just slightly golden.
- Build the cheese sauce:
- Slowly whisk in the milk and keep stirring until the mixture thickens, around two to three minutes. Add both cheeses and stir until theyre completely melted and the sauce is smooth.
- Season and combine:
- Stir in the salt, pepper, and paprika if youre using it, then fold in the cooked macaroni. Let it cool for ten to fifteen minutes so its easier to handle and wont tear the wrappers.
- Fill the wrappers:
- Lay a wrapper flat, spoon two to three tablespoons of mac and cheese near the bottom edge, fold in the sides, and roll it up tightly. Brush the top edge with beaten egg to seal it shut.
- Preheat the air fryer:
- Set it to 200°C or 400°F and let it run for three minutes. This helps the rolls start crisping up the moment they go in.
- Air-fry the rolls:
- Lightly spray or brush each roll with oil, arrange them in a single layer, and cook for eight to ten minutes, flipping them halfway through. Theyre done when theyre golden and crispy all over.
- Serve:
- Let them cool for a minute or two, then serve them warm with ketchup, sriracha, or a simple cheese dip.
Pin It One evening I made these for my nephew who usually refuses anything that isnt chicken nuggets. He ate four in a row without saying a word, then looked up and asked if I could make them again for his birthday. His mom nearly cried from relief.
Making Them Ahead
You can roll these up to a day in advance and keep them covered in the fridge. Just make sure theyre in a single layer or separated with parchment paper so they dont stick together. When youre ready to cook them, let them sit at room temperature for about ten minutes, then air-fry as directed. They crisp up just as well as fresh ones.
Flavor Twists
Tini sometimes throws in crumbled bacon or finely chopped scallions for extra flavor. Ive also tried stirring in a bit of hot sauce or a pinch of cayenne when I want a little heat. If you have leftover mac and cheese from another meal, this is the perfect way to use it up, just make sure its thick enough to roll.
Serving and Storage
These are best eaten fresh and hot, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in the air fryer at 180°C for about five minutes to bring back the crunch.
- Pair them with a tangy dipping sauce like sriracha mayo or sweet chili sauce.
- If youre serving a crowd, keep the cooked rolls warm in a low oven while you fry the next batch.
- Dont forget to let them cool for a minute before biting in, the filling stays molten hot.
Pin It Every time I make these, someone asks for the recipe and I love that. Theyre proof that the best food comes from playing around and not taking things too seriously.
Your Questions Answered
- → What is the best way to seal the lumpia rolls?
Brush the edges of the lumpia wrappers with beaten egg to ensure the rolls stay tightly sealed during air frying.
- → Can I use spring roll wrappers instead of lumpia wrappers?
Yes, spring roll wrappers are a suitable substitute and will provide a similarly crispy texture when air-fried.
- → How do I make the mac and cheese filling creamy?
Prepare a roux with butter and flour, then whisk in milk and melt sharp cheddar and mozzarella for a smooth, creamy sauce.
- → Can I add extra flavors to the filling?
For added texture and flavor, try mixing in crispy bacon bits or chopped scallions into the mac and cheese filling.
- → What temperature should I air fry the rolls at?
Preheat your air fryer to 200°C (400°F) and air-fry the rolls for 8–10 minutes, turning halfway for even crispness.
- → Are there any allergen considerations?
These rolls contain wheat, milk, and egg. Check wrapper ingredients for soy traces if allergies are a concern.