Instructions
- Prepare the Chili: In a large pot, brown the Ground beef over medium-high heat. Drain off any excess grease. Add the Onion and Garlic and cook until softened, about 5 minutes.
- Stir in the Diced tomatoes, Kidney beans, Chili beans, Chili powder, Cumin, Smoked paprika, Salt, and Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Prepare the Macaroni and Cheese: Cook the Elbow macaroni according to package directions. Drain and set aside.
- In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
- Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat to low.
- Remove from heat and stir in the Shredded cheddar cheese until melted and smooth. Season with Salt and Pepper.
- Combine the Chili and Macaroni and Cheese: Add the cooked macaroni and cheese to the chili and stir to combine.
- Assemble the Egg Rolls: Place about 1/4 cup of the chili mac mixture onto each Egg roll wrapper. Brush the edges of the wrapper with the beaten Egg.
- Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat about 1 inch of Vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
