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2 cups elbow macaroni
2 cups milk
2 cups cheddar cheese
¼ cup parmesan cheese
2 tablespoons butter
2 tablespoons green peas
Salt & pepper to taste
1 tablespoon truffle oil (optional)
Egg wash: 1 egg + 1 tabespoon milk
6-10 pieces square lumpia/spring roll wrapper
6-10 pieces bacon
6-10 pieces cheddar cheese sticks
1 cup mozzarella cheese for topping
Cooking oil enough for deep-frying lumpia


  1. Cook macaroni according to package directions. Drain.
  2. Make mac & cheese: In the same pot of drained pasta, add milk, cheddar cheese, parmesan cheese, butter and green peas over medium heat. Mix everything together and let simmer until thick. Once the mac & cheese is thick, season with salt and pepper. Optional: Mix in truffle oil.
  3. Set aside and let mac & cheese cool.
  4. Cook bacon until crisp. Set aside.
  5. Assemble mac & cheese lumpia: Brush the lumpia wrapper’s edges with egg wash. Add about 2 tablespoons of mac & cheese, a piece of bacon, a cheddar cheese stick and a sprinkling of mozzarella cheese.
  6. Roll the lumpia twice to secure filling, fold sides, roll completely, and secure with egg wash.
  7. Deep fry lumpia until golden brown. Blot off extra oil with paper towels.

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