Tinis Mac and Cheese Lumpia

My friend texted me at midnight with a wild idea: what if we stuffed mac and cheese into lumpia wrappers? I laughed, but then curiosity won. Two hours later, our kitchen smelled like crispy golden magic and melted cheddar, and we were both hooked. These rolls bridged two worlds I never thought would meet, and honestly, they've become my go to when I need something that feels fancy but tastes like pure comfort.

The first time I brought a batch to a potluck, I watched someone take one bite and go quiet for a full five seconds. Then they asked for the recipe, and I knew I'd stumbled onto something. My aunt has made them three times since just to have them in her freezer for unexpected moments.

Ingredients

• Elbow macaroni (200g): The foundation of everything, and cooking it just to al dente matters more than you'd think—mushy pasta turns to mush in the wrapper.
• Unsalted butter and all-purpose flour (1 tbsp each): Your roux base, which sounds fancy but is honestly just a two-minute shortcut to silky sauce.
• Whole milk (240ml): Use the real thing here; it makes the sauce taste like you actually know what you're doing.
• Sharp cheddar and mozzarella cheese (120g and 50g): The sharp cheddar carries the flavor, while mozzarella keeps things creamy and helps it hold together when it cools.
• Salt, black pepper, and smoked paprika: Season boldly—the paprika adds a whisper of smoke that makes people ask what that mysterious flavor is.
• Lumpia wrappers (16): These are thinner and crispier than spring roll wrappers, so grab them if you can find them at an Asian market.
• Beaten egg: Nature's glue, simple as that.
• Cooking spray or neutral oil: A light hand with oil keeps them crispy instead of greasy.

Instructions

Cook the pasta to just barely done:

Boil salted water, add macaroni, and drain when it still has a tiny bit of bite. I drain it a minute earlier than the box says because it'll soften more as it cools.

Make a smooth cheese sauce:

Melt butter, whisk in flour until it stops looking floury, then slowly pour in milk while whisking so no lumps form. You'll feel it thicken under your whisk, which is weirdly satisfying.

Melt the cheeses in:

Once the sauce coats the back of a spoon, add both cheeses off the heat so they melt without breaking. Stir until glossy and smooth.

Season and mix with pasta:

Taste it and season boldly with salt, pepper, and paprika. Fold in the cooked macaroni until every strand is coated, then let it cool enough to handle without burning your fingers.

Fill and seal each roll:

Place a wrapper on your work surface, add about 2 to 3 tablespoons of filling near the bottom edge, fold in the sides, then roll it up tight like you're wrapping a present. Brush the edge with beaten egg to seal it shut.

Air fry until golden and crispy:

Preheat your air fryer, lightly spray the rolls with oil, arrange them in a single layer, and fry at 200°C for 8 to 10 minutes, turning halfway through. They should be deep golden and sound crispy when you tap them.

Save

I made these for my partner on a random Tuesday when they'd had a terrible day at work. Watching their mood shift after the first bite reminded me that sometimes the best comfort isn't a hug or a pep talk; it's something warm and crispy that tastes like someone actually cared enough to do something a little bit weird and wonderful.

Storage and Make-Ahead Magic

You can roll these up to a day ahead and keep them in the fridge on a parchment-lined tray, then air fry them straight from cold when you're ready. They also freeze beautifully—I keep a batch in the freezer for those nights when I need to feel like I cooked something impressive in under fifteen minutes. Just add a minute or two to the air fry time if they're frozen.

Flavor Variations Worth Trying

The base recipe is perfect, but I've played around with it enough to know where the fun lives. Crispy bacon bits add a salty crunch, while a handful of chopped scallions brings brightness that cuts through the richness. If you want heat, stir a teaspoon of hot sauce into the cheese sauce and watch people's eyes light up when they realize what they're eating.

Dipping Sauce Thoughts

Serve these with whatever makes you happy, but I've found a few winners along the way. Ketchup feels right in a nostalgic way, sriracha adds kick, and a quick cheese dipping sauce made from melted cheddar thinned with milk feels absolutely decadent. My secret move is mixing equal parts mayo and sriracha for something that's creamy and spicy at once.

• Make a simple cheese dip by melting extra cheddar with a splash of milk and a pinch of paprika.
• A sriracha-mayo combo gives you heat and creaminess in one dip.
• Sometimes the best sauce is just ketchup, and that's okay.

Save

These rolls are proof that the best food happens when you're willing to break a few rules and mix things that shouldn't work together. Make them for someone and watch their face light up.

Recipe Questions & Answers

→ What type of cheese works best in this dish?

Sharp cheddar and mozzarella cheese blend well, providing both tang and meltiness for a creamy filling.

→ Can I substitute lumpia wrappers with other types?

Spring roll wrappers serve as a suitable substitute when lumpia wrappers are unavailable.

→ How do I keep the filling from leaking during cooking?

Sealing the edges of the wrappers with beaten egg creates a secure barrier, preventing leaks while air-frying.

→ What cooking method yields the crispiest rolls?

Air-frying at 200°C for 8–10 minutes ensures a golden, crispy exterior without excess oil.

→ Are there ways to enhance the flavor of the filling?

Adding crispy bacon bits, chopped scallions, or a dash of hot sauce can boost the flavor profile of the filling.