Save My friend Sarah brought these to a potluck and everyone went silent the moment they bit into one—not because something was wrong, but because nobody expected creamy, dreamy mac and cheese to be wrapped in crispy lumpia skin. She'd been experimenting in her kitchen one Sunday, inspired by her Filipino grandmother's technique but craving her favorite comfort food, and somehow created this beautiful accident that tasted like two worlds colliding in the best way. Now whenever I make them, I feel that same rush of playful surprise.
I made these for my nephew's basketball team gathering, and watching a room full of teenage athletes fight over the last roll told me everything I needed to know about success in the kitchen. One kid actually asked for the recipe to make at home, which felt like winning an Olympic medal.
Ingredients
- Elbow macaroni (200 g): Stick with the classic shape—it packs into wrappers better than other pastas and holds the sauce exactly right.
- Unsalted butter (1 tbsp): The base of everything good here, so use real butter, not margarine.
- All-purpose flour (1 tbsp): Creates the roux that thickens your sauce without any lumps if you whisk it smooth.
- Whole milk (240 ml): Full fat is non-negotiable—low-fat milk makes the sauce thin and sad.
- Sharp cheddar cheese (120 g): Sharp means flavor, which means these rolls won't taste bland or one-note.
- Mozzarella cheese (50 g): Adds stretch and smoothness so your sauce coats every piece of pasta.
- Salt, black pepper, smoked paprika: The paprika is optional but transforms this from ordinary to memorable with just a whisper of smoke.
- Lumpia wrappers (16): Hunt these down in the Asian section—they fry up thinner and crispier than standard spring roll wrappers.
- Egg (1, beaten): Your edible glue for sealing each roll closed.
- Neutral oil or cooking spray: A light coating is all you need for the air fryer.
Instructions
- Cook your pasta just right:
- Boil the macaroni in salted water until al dente—it should have a tiny bit of resistance when you bite it. Drain and set aside; this is your foundation, so don't overcook it into mush.
- Build your cheese sauce base:
- Melt butter over medium heat, stir in flour, and cook it for exactly one minute while stirring—this cooks out the raw flour taste. You're creating a roux, which sounds fancy but is just the beginning of something creamy.
- Whisk in the milk:
- Pour the milk in gradually while whisking constantly so no lumps form. It'll thicken in about 2–3 minutes and should coat the back of a spoon smoothly.
- Melt in the cheeses:
- Turn heat to low and add both cheeses, stirring until completely melted and silky smooth. Taste it here—this is your moment to adjust seasoning before mixing with pasta.
- Season and combine:
- Add salt, pepper, and smoked paprika, then fold in the cooked macaroni until every noodle gets coated. The sauce should be thick enough to hold its shape but not stiff.
- Cool it down:
- Spread the mixture on a plate or shallow bowl and let it cool for 10–15 minutes until it's thick enough to scoop without falling apart. This patience step changes everything about rolling.
- Fill each wrapper:
- Lay a wrapper flat, spoon 2–3 tablespoons of filling near the bottom edge, fold the sides in like an envelope, then roll tightly toward the top. Brush the edge with beaten egg to seal it shut—this is your glue.
- Prepare your air fryer:
- Preheat to 200°C (400°F) for 3 minutes while you finish rolling. You want it hot so the wrappers crisp up immediately.
- Oil and arrange:
- Lightly spray or brush each roll with oil—too much makes them greasy, too little makes them dry. Place them seam-side down in a single layer in the basket without touching.
- Cook until golden:
- Air-fry for 8–10 minutes, turning halfway through so both sides get equally crispy and golden. You'll know they're done when they sound hollow and look like little bronzed treasures.
- Serve with style:
- Eat them warm straight from the air fryer, or set up a little dipping station with ketchup, sriracha, or a creamy cheese sauce alongside.
Save There's a moment right after they come out of the air fryer when the steam rises and you hear that satisfying crackle of the wrapper—that's when you know you've made something worth sharing. These rolls have a way of bringing people together, whether it's a casual hangout or something more intentional.
The Magic of Fusion Cooking
This recipe exists in that beautiful intersection where comfort meets technique, where your grandmother's methods meet your favorite childhood dish. The lumpia wrapper technique comes from Filipino cooking traditions, but mac and cheese is pure American soul food, and somehow they belong together. That's the whole point of fusion cooking—not forcing things together, but finding the natural overlap where flavors and traditions actually dance.
Making Ahead and Storing
You can assemble these rolls up to 24 hours before air-frying and keep them in the fridge on a parchment-lined tray. The filling firms up even more when cold, which makes rolling even easier. Frozen unbaked rolls will also air-fry beautifully—just add 2–3 extra minutes to the cooking time and don't thaw them first.
Customizing Your Filling
Once you master the base recipe, you can play. The filling is a canvas, and every ingredient you add tells a different story—crispy bacon bits add smokiness, fresh scallions add brightness, a pinch of hot sauce adds kick, and even truffle oil could turn these into something fancy enough for company.
- Try adding crispy bacon bits for smoky depth or fresh scallions for a sharp green note.
- A splash of hot sauce mixed into the sauce itself gives you heat without overpowering the cheese.
- These rolls freeze beautifully unbaked, so make a double batch and keep them on hand for unexpected moments.
Save These little rolls remind me that the best cooking comes from combining what you love with what you know works, then trusting the process. Serve them warm and watch what happens.
Common Recipe Questions
- → What type of cheese works best for the filling?
A blend of sharp cheddar and mozzarella cheeses provides creamy texture and rich flavor to the filling.
- → Can I use spring roll wrappers instead of lumpia wrappers?
Yes, spring roll wrappers are a suitable substitute and crisp up nicely during air-frying.
- → How do I ensure the rolls stay sealed while cooking?
Use beaten egg to brush the edges of the wrapper before rolling to securely seal the filling inside.
- → What is the best method for cooking the macaroni for filling?
Cook macaroni in salted boiling water until just al dente to maintain a tender yet firm bite within the rolls.
- → Can I add extra flavors to the mac and cheese filling?
Absolutely, add crispy bacon bits, chopped scallions, or a splash of hot sauce for additional savory or spicy notes.