If you’ve been following me a while you may have noticed I have an obsession with one NY eatery in particular; more specifically one dish. The Mac N Cheese spring rolls at Cafeteria (17th and 7th if you’d like to go).
I’d been wanting to learn how to make spring rolls for quite a while, and I finally tried my hand at some of my own mac n cheese filled rolls.
Start with a pack of Mac n Cheese, some spring roll wraps from your local grocery store, and some oil.
Make the macaroni as you would normally. My cat maven was eager to help and get things started while the pasta cooked, as you can see.
When the macaroni is finished and cheesed, bring the spring roll squares, one at a time, filling with two tablespoons of macaroni and then folding similar to a burrito; or according to these guidelines:
Place them, one at a time, in a frying pan with plenty of oil. Use tongs to evenly cook/fry each side of the roll.
Let cool, and voila!
Now, trust me, they are NOWHERE near as good as Cafeteria’s. My dad suspects they use Gruyere cheese in the macaroni, and I was also lacking the smoked gouda dipping sauce. In any event, my family loved them, my brother ate about 5, so they can’t be all bad!
Next time, though, I’m trying different cheeses! I WILL perfect them!
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