Vegan Mac & Cheese Egg Rolls
Creamy, cheesy, and completely dairy-free. These crispy rice paper egg rolls are stuffed with rich vegan mac and cheese, air fried to golden perfection, and served with fresh lettuce, avocado, and your favorite dipping sauce
Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: Air Fryer
Ingredients
1 box elbow macaroni, cooked and drained
2–3 tablespoons avocado oil
4–5 tablespoons nutritional yeast, or to taste
½–1 cup unsweetened creamy oat milk (or any plant milk)
1 tablespoon tapioca flour mixed with 2 tablespoons water (slurry)
½ teaspoon cumin
½ teaspoon chili powder
Sea salt and black pepper, to taste
2 packages rice paper wraps
Avocado oil, for brushing or drizzling
For Serving:
Fresh lettuce leaves
Sliced avocado
Vegan ranch dressing or Thai chili sauce, for dipping
Directions
Prepare the Mac & Cheese: In a nonstick pot or crockpot over medium heat, combine cooked pasta, avocado oil, nutritional yeast, and seasonings. Mix well to coat evenly.
Add the tapioca slurry and stir until it begins to thicken. Gradually add oat milk until the sauce is creamy and thick. Adjust seasoning to taste.
Chill the Filling: Remove from heat and refrigerate for at least 2 hours, or overnight, until firm enough to roll.
Soften the Rice Paper: Fill a shallow dish with warm water. Submerge one rice paper wrap until soft and pliable, then transfer to a clean work surface.
Assemble the Egg Rolls: Scoop a portion of chilled mac and cheese into the center of the rice paper. Fold in the sides, then roll tightly from bottom to top to seal. Repeat with remaining wraps.
Air Fry: Preheat the air fryer to 390°F (200°C). Brush or drizzle rolls with avocado oil and air fry for 12–15 minutes, turning halfway through, until golden and crisp.
Serve and Enjoy: Let rest for 3–5 minutes before slicing. Serve warm with lettuce, avocado, and vegan ranch or chili dipping sauce.
