BBQ Bacon Mac & Cheese Eggrolls
An indulgent experience! Featuring artisanal cheeses, black truffle oil, and a smoky chipotle aioli for dipping.
1 pound
Radiatore Pasta
1/4 cup
European-Style Butter
1/4 cup
All-Purpose Flour
3 cups
Heavy Cream
1 cup
Gruyere Cheese - shredded
See all 17 ingredients ↓
An indulgent experience! Featuring artisanal cheeses, black truffle oil, and a smoky chipotle aioli for dipping.
Instructions
- Cook Radiatore Pasta according to package directions. Drain and set aside.
- Prepare BBQ Bacon: Cook Bacon until crispy. Drain on paper towels. Toss with Bourbon BBQ Sauce.
- Make Chipotle Aioli: In a small bowl, combine Mayonnaise, minced Chipotle Pepper, and Lime Juice. Mix well and set aside.
- Make Mac & Cheese: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 3-4 minutes to create a roux.
- Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Gruyere and White Cheddar until melted and smooth. Season with Sea Salt and White Pepper.
- Stir in Black Truffle Oil.
- Combine Pasta and BBQ Bacon into the cheese sauce. Mix well.
- Assemble Eggrolls: Place about 1/4 cup of Mac & Cheese mixture onto each Spring Roll Wrapper. Brush edges with beaten Egg.
- Fold in the sides of the wrapper, then roll up tightly. Seal the edges with the egg wash.
- Heat Grapeseed Oil in a deep fryer or large pot to 375°F (190°C).
- Fry Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately with Chipotle Aioli for dipping.
-
1 pound
450 g
Radiatore Pasta
-
1/4 cup
57 g
European-Style Butter
-
1/4 cup
30 g
All-Purpose Flour
-
3 cups
720 mL
Heavy Cream
-
1 cup
100 g
Gruyere Cheese - shredded
-
1 cup
100 g
White Cheddar Cheese - shredded
-
1/2 tsp
2.5 mL
Sea Salt
-
1/4 tsp
1.25 mL
White Pepper
-
1 tsp
5 mL
Black Truffle Oil
-
12 slices
120 g
Applewood Smoked Bacon
-
1/3 cup
80 mL
Bourbon BBQ Sauce
-
1/2 cup
120 mL
Mayonnaise
-
1
1
Chipotle Pepper in Adobo Sauce - minced
-
1 tbsp
15 mL
Lime Juice
-
12
12
Spring Roll Wrappers
-
1
1
Egg - beaten
-
Grapeseed Oil
N/A
For frying
Equipment
- Large pot
- Large saucepan
- Whisk
- Small bowl
- Deep fryer or large pot
- Slotted spoon
- Paper towels
Instructions
- Cook Radiatore Pasta according to package directions. Drain and set aside.
- Prepare BBQ Bacon: Cook Bacon until crispy. Drain on paper towels. Toss with Bourbon BBQ Sauce.
- Make Chipotle Aioli: In a small bowl, combine Mayonnaise, minced Chipotle Pepper, and Lime Juice. Mix well and set aside.
- Make Mac & Cheese: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 3-4 minutes to create a roux.
- Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in Gruyere and White Cheddar until melted and smooth. Season with Sea Salt and White Pepper.
- Stir in Black Truffle Oil.
- Combine Pasta and BBQ Bacon into the cheese sauce. Mix well.
- Assemble Eggrolls: Place about 1/4 cup of Mac & Cheese mixture onto each Spring Roll Wrapper. Brush edges with beaten Egg.
- Fold in the sides of the wrapper, then roll up tightly. Seal the edges with the egg wash.
- Heat Grapeseed Oil in a deep fryer or large pot to 375°F (190°C).
- Fry Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve immediately with Chipotle Aioli for dipping.
Nutrition per serving
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