Instructions
- Prepare the Chili: In a heavy-bottomed pot, brown the Wagyu beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the Shallot and Garlic and cook until softened, about 5 minutes.
- Stir in the San Marzano tomatoes, Ancho chile puree, Cannellini beans, Chili powder, Cacao powder, Smoked paprika, Salt, and Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
- Prepare the Macaroni and Cheese: Cook the Radiatore pasta according to package directions. Drain and set aside.
- In the same pot, melt the European-style butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
- Gradually whisk in the Heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened. Reduce heat to low.
- Remove from heat and stir in the Smoked Gouda cheese and Gruyere cheese until melted and smooth. Season with Nutmeg, Salt, and Pepper.
- Combine the Chili and Macaroni and Cheese: Add the cooked macaroni and cheese to the chili and stir to combine.
- Prepare the Truffle Aioli: In a small bowl, combine the Mayonnaise, White truffle oil, Garlic, and Lemon juice. Stir well.
- Assemble the Egg Rolls: Lightly dampen a Spring roll wrapper with water. Place about 1/3 cup of the chili mac mixture onto the wrapper. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up.
- Fry the Egg Rolls: Heat about 1 inch of Vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels. Serve immediately with Truffle Aioli.
