Bacon Mac and Cheese Egg Rolls

Ingredients

• 3 cups water
• 1 box mac and cheese
• 2 tablespoons pasta water
• 1 dash smoked paprika
• 1 packet cheese sauce
• 0.5 tablespoon grated Parmigiano
• 2 tablespoons fine shredded Gouda
• 1 tablespoon bacon grease
• bacon, cooked and minced
• egg roll wraps
• high smoke point frying oil
• egg wash

Instructions

1. Bring three cups of water to a boil, salt heavy.
2. Once your water's at a rolling boil, add the pasta and cook it al dente, reserving two tablespoons of pasta water.
3. Add a dash of smoked paprika, the entire packet of cheese sauce, half a tablespoon of grated Parmigiano, two tablespoons of fine shredded Gouda, and two tablespoons of reserved pasta water to the cooked pasta and mix well.
4. Add about a tablespoon of bacon grease to the mac and cheese and mix well.
5. Heat high smoke point frying oil to 350 degrees.
6. Place an egg roll wrap in a diamond shape and add about a house tablespoon of mac and cheese and sprinkle bacon on top.
7. Fold the two ends of the wrap over inward, then wrap the end closest to you tightly, stopping when you have a little triangle.
8. Brush the top with egg wash to ensure it's rolled tight.
9. Fry the egg rolls in the hot oil for about a minute on each side until golden brown.
10. Remove from oil and serve, optionally garnished with grated Parmesan or fresh chopped parsley.