Save to Pinterest My niece Tini walked into my kitchen one afternoon holding a leftover container of mac and cheese and a pack of lumpia wrappers, grinning like she'd just cracked a code. She didn't ask permission, just started rolling. Twenty minutes later, we were biting into something golden, crispy, and unexpectedly brilliant. I've been making these ever since, and they disappear faster than I can fry them.
The first time I served these at a potluck, someone asked if I'd bought them from a food truck. I took it as the highest compliment. My friend Jen ate four before admitting she wasn't even hungry when she arrived. There's something about the contrast, crispy wrapper giving way to gooey cheese, that turns skeptics into believers on the first bite.
Ingredients
- Elbow macaroni: The classic shape holds cheese in every curve, and it cools into a filling that rolls without falling apart.
- Unsalted butter and all-purpose flour: This roux is your foundation, the quiet thickener that keeps the sauce creamy without turning soupy inside the wrapper.
- Whole milk: Don't skimp here, the richness matters when the filling cools and you want it to stay luscious, not dry.
- Sharp cheddar cheese: Brings the tangy punch that makes you remember it's mac and cheese, not just cheese sauce.
- Mozzarella cheese: Adds that stretchy, melty quality that makes the filling pull apart beautifully when you bite in.
- Salt, black pepper, and smoked paprika: Just enough seasoning to wake everything up without overpowering the cheese.
- Lumpia wrappers: Thinner and crisper than egg roll wrappers, they shatter perfectly in the air fryer and hold up to the creamy filling.
- Egg: Your edible glue, sealing each roll so nothing leaks out during cooking.
- Cooking spray or neutral oil: A light coat gives you that golden, crunchy exterior without deep-frying.
Instructions
- Cook the Macaroni:
- Boil the elbow macaroni in salted water until al dente, then drain and set aside. You want it firm enough to hold its shape when mixed with cheese.
- Make the Roux:
- Melt butter in a saucepan over medium heat, stir in flour, and cook for about a minute until it smells toasty and turns pale gold.
- Build the Cheese Sauce:
- Slowly whisk in the milk, letting it thicken for 2 to 3 minutes, then add both cheeses and stir until smooth and glossy. Season with salt, pepper, and smoked paprika if you like a hint of smoke.
- Combine and Cool:
- Fold the cooked macaroni into the cheese sauce until every piece is coated, then let it cool for 10 to 15 minutes. This step is crucial, hot filling will tear the wrappers and make rolling a mess.
- Roll the Lumpia:
- Lay a wrapper flat, spoon 2 to 3 tablespoons of mac and cheese near the bottom edge, fold in the sides, and roll tightly. Brush the top edge with beaten egg to seal, then repeat until you've used all the filling.
- Preheat the Air Fryer:
- Set your air fryer to 200°C (400°F) and let it warm up for 3 minutes so the rolls start crisping the moment they touch the basket.
- Air-Fry Until Golden:
- Lightly spray or brush the rolls with oil, arrange them in a single layer without crowding, and air-fry for 8 to 10 minutes, flipping halfway through. You're looking for a deep golden color and a crisp that sounds hollow when you tap it.
- Serve Warm:
- Let them cool for just a minute, then serve with ketchup, sriracha, or a warm cheese dip. They're best when the outside crackles and the inside is still melty.
Save to Pinterest I made a double batch for my nephew's birthday, and his friends lined up like it was a taco truck. One kid told me he didn't even like mac and cheese, but he ate three of these and asked if I had a restaurant. That's when I knew Tini had accidentally invented something worth keeping.
Flavor Variations
Stir crispy bacon bits or chopped scallions into the mac and cheese before rolling for a savory boost. If you want heat, mix a teaspoon of hot sauce or a pinch of cayenne into the cheese sauce. I've also added a handful of sharp white cheddar instead of mozzarella when I wanted a more grown-up, tangy bite.
Wrapper Substitutions
If you can't find lumpia wrappers, spring roll wrappers work just fine, though they're slightly thicker and won't shatter quite as delicately. I've even used egg roll wrappers in a pinch, they crisp up beautifully but give you a heartier, less delicate crunch. Just adjust your air-fry time by a minute or two if they're thicker.
Storage and Reheating
These keep in the fridge for up to three days in an airtight container, and they reheat perfectly in the air fryer at 180°C (350°F) for about 4 minutes. You can also freeze them after rolling but before air-frying, then cook them straight from frozen, adding 2 to 3 extra minutes to the cook time. I always make extra now, because cold lumpia rolls are sad, but reheated ones taste like you just made them.
- Let them cool completely before storing so condensation doesn't make the wrappers soggy.
- Don't microwave them, you'll lose all the crispness and end up with chewy, sad tubes.
- If freezing, lay them flat on a tray first so they don't stick together, then transfer to a freezer bag once solid.
Save to Pinterest Every time I make these, I think of Tini standing in my kitchen with that mischievous grin, proving that the best recipes sometimes come from someone brave enough to ignore the rules. Keep a batch in your freezer, and you'll always have something that feels special, even on a Tuesday.
Recipe FAQs
- → Can I use spring roll wrappers instead of lumpia wrappers?
Yes, spring roll wrappers can be substituted as they have a similar texture and crispness when fried or air-fried.
- → What is the best way to seal the rolls before frying?
Brushing the edges with beaten egg helps seal the rolls securely and prevents filling from leaking during cooking.
- → How do I ensure the mac and cheese filling stays firm enough to roll?
Allow the filling to cool for 10-15 minutes after mixing to thicken, making it easier to handle and roll without spilling.
- → Can I add extra flavors to the filling?
Adding crispy bacon bits, chopped scallions, or a touch of hot sauce can enhance flavor and add variety to the filling.
- → What temperature and time are ideal for air-frying these rolls?
Preheat the air fryer to 200°C (400°F) and air-fry for 8-10 minutes, turning halfway to achieve even golden crispiness.