Tinis Mac and Cheese Lumpia (Print)

Crispy lumpia shells envelop creamy mac and cheese in this easy, flavorful air-fried snack.

# Components:

→ Mac and Cheese Filling

01 - 7 oz elbow macaroni
02 - 1 tbsp unsalted butter
03 - 1 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - ¼ tsp smoked paprika (optional)

→ Lumpia Rolls

10 - 16 lumpia wrappers (or spring roll wrappers)
11 - 1 egg, beaten (for sealing)
12 - Cooking spray or small amount of neutral oil (for air-frying)

# Directions:

01 - Boil macaroni in salted water until al dente, drain, and set aside.
02 - Melt butter in a saucepan over medium heat, stir in flour, and cook for 1 minute to form a roux.
03 - Gradually whisk in milk, cooking until slightly thickened, about 2 to 3 minutes.
04 - Stir in cheddar and mozzarella until melted and smooth, then season with salt, pepper, and smoked paprika if desired.
05 - Mix in cooked macaroni until well coated; allow filling to cool for 10 to 15 minutes until thick enough to handle.
06 - Place one wrapper on a clean surface, spoon 2 to 3 tablespoons of filling near the bottom edge, fold sides over, roll tightly, and brush edge with beaten egg to seal; repeat with remaining wrappers and filling.
07 - Preheat air fryer to 400°F (200°C) for 3 minutes.
08 - Lightly spray or brush rolls with oil and arrange in a single layer in the air fryer basket.
09 - Cook rolls for 8 to 10 minutes, turning halfway through, until golden brown and crisp.
10 - Serve warm, optionally accompanied by ketchup, sriracha, or cheese dipping sauce.

# Chef Secrets:

01 -
  • They're crispy on the outside, creamy comfort food on the inside, ready in under an hour.
  • One bite bridges two completely different food worlds in a way that feels natural, not forced.
  • Perfect for feeding a crowd without spending hours in the kitchen or stressing over anything complicated.
02 -
  • Don't skip cooling the mac and cheese filling—warm filling is too loose and will squeeze out the sides as you roll.
  • The egg wash is your friend; it seals the wrapper edges so they don't pop open during cooking and leak precious cheese.
  • Turn the rolls halfway through air-frying so both sides meet the heat evenly and brown instead of staying pale on one side.
03 -
  • Toast your flour in the roux for an extra thirty seconds—it deepens the flavor and helps it thicken more efficiently.
  • Use two cheeses because they melt at different temperatures and create a sauce that's both stretchy and smooth, not grainy or separated.
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