Breakfast & Brunch
This yams and mac and cheese egg rolls recipe transforms morning bites into a fast, crispy sensation that bridges sweet and savory perfectly. The secret lies in the filling—creamy mac and cheese meets tender shredded yams, wrapped in a delicate egg roll shell that crisps to golden perfection.
I developed this after craving something hearty yet handheld, and the combination of warm spices and cheesy richness makes every bite irresistible.
The beauty of these egg rolls is their foolproof technique: pre-cook the filling so it stays hot and gooey while the shells develop that satisfying crunch.
Whether you fry them for maximum crispiness or bake for a lighter version, the result is a dish that’s equal parts indulgent and impressive. The yams add natural sweetness that balances the cheesy filling, creating a harmony that’s both comforting and exciting.
What you’ll end up with are crispy, golden egg rolls that can be served as a breakfast brunch centerpiece or a savory appetizer for dinner. The filling stays creamy and flavorful, while the shells achieve that perfect crunch—no soggy bites here.
Pair them with a drizzle of honey or a tangy dipping sauce for extra appeal, and watch them disappear faster than you can say "second helping."
These egg rolls are designed to impress without complexity, making them ideal for busy mornings or special occasions. The prep is straightforward, and the results are undeniably satisfying—proof that breakfast can be both delicious and effortless. Let’s get started!
Ingredients for yams and mac and cheese egg rolls
Sweet yams meet creamy mac and cheese in these crispy breakfast egg rolls—just 14 ingredients for maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Yams 🍠 | 2 cups | Shredded, cooked until tender |
| Elbow Macaroni 🍝 | 8 oz | Uncooked, small shape preferred |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar for best flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed for smooth blend |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| Egg Roll Wrappers 🍜 | 12 pieces | Square or round, store-bought |
| Large Eggs 🥚 | 2 whole | Beaten for brushing |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Ground Cinnamon 🌿 | ½ tsp | Warm spice for depth |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle savory kick |
The yams are the star here—organic sweet potatoes from the produce section at Whole Foods or your local farmers market have the best natural sweetness. Shred them fresh (the boxed kind works in a pinch) and cook until they’re fork-tender. For the macaroni, Barilla or De Cecco brands hold up best to the filling’s moisture. The cheddar? Sharp cheddar from the deli section melts smoother than pre-shredded—trust me on this. I always grab extra because the filling loves to soak up cheese.
No sweet potatoes? Substitute with regular potatoes, but they won’t add that caramelized sweetness. Running low on heavy cream? Half-and-half works at the same amount, though it won’t be as rich. The egg roll wrappers can be swapped for spring roll wrappers if you prefer a lighter texture—just adjust the oil accordingly. For the spices, Penzeys or bulk bins at natural markets have the freshest ground cinnamon and nutmeg. And if you’re baking instead of frying, reduce the oil by 75%—just brush the shells with egg wash first for that golden finish.
Prep the filling ahead and store it in the fridge for up to 2 days—it actually tastes better the next day as the flavors meld. The egg roll wrappers keep best in the freezer, so pull them out 10 minutes before using. Once fried, these stay crispy for 3 days if you reheat them in a 350°F oven for 5 minutes. Pro tip: Freeze any extras on a tray first, then transfer to a bag for 2 months of crispy storage—no soggy nightmares here.
Why You'll Love This Recipe
- No Boil, No Fuss: I swear by this shortcut—just microwave the yams until tender, mix the mac and cheese filling with that creamy milk-heavy cream combo, and roll. No draining pasta, no waiting for water to boil. The yams soften perfectly on their own while I chop cheese in two minutes flat.
- Sweet-Savory Magic: That caramelized yam sweetness cutting through the sharp cheddar? It’s like someone took comfort food and gave it a gourmet hug. The heavy cream makes the filling rich enough to stand up to the egg roll wrapper, but the yams keep it from feeling too heavy.
- Party or Pantry: Honestly, these are my go-to for game day snacks or lazy Sunday lunches. Freeze half the batch—no one will guess they’re reheated. The egg roll shape makes them feel fancy, but the cost? Just $3 for the whole recipe if you skip pre-shredded cheese.
- Leftovers That Don’t Suck: Most egg rolls dry out or get soggy. Not these. The yams hold moisture, the cheese stays melty, and the mac filling stays creamy even after reheating. I’ve had them cold the next day straight from the fridge, and they’re still solid. My kids fight over them.
Step-by-step instructions for sweet-savory yams and mac and cheese egg rolls
Here's how to create these irresistible breakfast bites with golden shells and creamy centers.
Prepare the Sweet-Savory Filling
In a large skillet, cook the 2 cups shredded yams over medium heat for 5-6 minutes until tender and slightly caramelized. You'll know they're ready when they soften easily and develop a subtle golden hue at the edges.
In a separate pot, boil the 8 oz elbow macaroni according to package instructions until al dente. Drain and set aside. In the same pot, melt the 2 tbsp butter over medium heat, then add the cooked macaroni along with the 2 cups shredded cheddar cheese, 0.5 cup heavy cream, 0.5 cup whole milk, 0.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Stir constantly until the cheese melts completely and the mixture becomes smooth and creamy. The filling should be thick enough to hold its shape but still spreadable.
Assemble the Egg Rolls
Beat the 2 whole large eggs in a shallow bowl until well combined. Lay out the 12 egg roll wrappers on a clean surface and place about 2 tablespoons of the mac and cheese-yam filling in the center of each wrapper. Fold the sides inward, then roll tightly to form neat cylinders. Brush each assembled egg roll generously with the beaten egg mixture, ensuring the entire surface is coated evenly. This egg wash is crucial for achieving that signature crispy shell.
Arrange the egg rolls seam-side down on a parchment-lined baking sheet, leaving about 1 inch of space between each one. This spacing prevents them from sticking together during frying and allows for even browning. Cover the prepared egg rolls loosely with plastic wrap and refrigerate for at least 15 minutes to help them hold their shape better during frying.
Fry to Crispy Perfection
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a kitchen thermometer to monitor the oil temperature—this is critical for achieving a crispy exterior without making the inside greasy. Once the oil reaches temperature, carefully add 4-5 egg rolls at a time, being mindful not to overcrowd the pan. Fry for 2-3 minutes per side until they turn a deep golden brown color. You'll see small bubbles forming around the edges, and the egg rolls will float slightly in the oil.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining egg rolls, maintaining the oil temperature between batches. The key to success here is patience—don't rush the cooking time. Each batch should achieve the same golden brown color for consistent results. Once all egg rolls are fried, let them rest for 2-3 minutes before serving to allow the filling to set slightly.
Serve Warm with Your Favorite Dipping Sauce
Serve the crispy egg rolls immediately while they're still warm and golden. The contrast between the crispy, golden-brown shells and the creamy, spiced mac and cheese-yam filling makes each bite irresistible. For an extra touch, pair them with a simple dipping sauce like honey mustard or a tangy sriracha mayo. These egg rolls are perfect for breakfast, brunch, or even as a unique appetizer that will impress your guests.
Real talk: the secret to these egg rolls is in the timing. Fry them too soon, and the filling might be too loose. Fry them too late, and the shells won't be as crispy. But when you nail it, you'll have a dish that's fast to make, incredibly satisfying, and perfect for sharing. Enjoy!
Pro Tips For Making Yams And Mac And Cheese Egg Rolls
- Boil Mac Until Firm: Undercooked macaroni turns mushy in egg rolls—test a piece at 12 minutes. It should hold shape when bitten but still have a slight bite. Overcooking is easier to fix than undercooking, so err on the side of al dente.
- Peel Yams Thinly: Skip the peeler for yams—use a sharp knife to slice off the skin in one smooth motion. Thick strips won’t cook evenly, and leftover peel makes the filling gritty. (Yes, even if you’re impatient like me.)
- Mix Cheese Last: Stir the shredded cheddar into the mac and cheese filling right before rolling. Melting it too early makes the mixture gloppy and hard to shape. Keep it cool until the final step.
- Chill Filling 20 Minutes: Let the yam-mac-cheese mix sit uncovered in the fridge for 20 minutes after mixing. Cold ingredients stick together better when rolling, and the flavors meld—no more filling oozing out of your egg rolls. (Your future self will thank you.)
Best sauces and condiments for this recipe
Sweet Honey-Glazed Sauce
Drizzle these egg rolls with a honey-garlic glaze to amplify their sweet-savory balance. Mix ¼ cup honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp minced garlic in a small saucepan.
Simmer over low heat for 3 minutes until slightly thickened, then brush lightly over the fried egg rolls. The caramelized honey adds a sticky contrast to the crispy shells. 🍯
Spicy Sriracha Mayo
For heat lovers, whip together ½ cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice until smooth. The tangy mayo cuts through the richness of the mac and cheese while the sriracha adds a kick.
Serve this sauce on the side for dipping or drizzle it over the top before serving. Adjust the sriracha to your spice tolerance—start with ½ tbsp if you're sensitive. 🌶️
Cheesy Ranch Dip
Blend ½ cup ranch dressing, ¼ cup shredded cheddar, and 1 tbsp sour cream for a creamy, cheesy dip. The extra cheddar ties back to the filling, creating a cohesive flavor experience.
This dip works especially well if you're serving the egg rolls as an appetizer or snack. Keep it chilled until ready to serve. 🧀
Maple-Brown Sugar Glaze
For a deeper sweetness, combine 3 tbsp maple syrup, 1 tbsp brown sugar, and 1 tsp vanilla extract in a small bowl. Warm the mixture gently in the microwave for 20 seconds to loosen the sugar, then drizzle over the egg rolls.
The molasses notes in the maple complement the yams beautifully. This glaze is perfect for a breakfast brunch spread. 🍁
Lemon-Ginger Dipping Sauce
Brighten the dish with a zesty sauce made from 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp grated fresh ginger, and ½ tsp honey.
The ginger adds a subtle warmth that pairs wonderfully with the sweet yams and cheesy filling. This sauce is light enough to balance the richness without overpowering it. 🍋
Buffalo Sauce Twist
For a bold, tangy option, mix 2 tbsp buffalo sauce with ¼ cup ranch dressing to create a spicy dip. The heat from the buffalo sauce contrasts beautifully with the creamy filling, making each bite exciting. Serve this sauce on the side for those who love a little kick. 🔥
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying for a healthier version?
For a baked version, preheat your oven to 375°F and brush the assembled egg rolls with egg wash. Place them on a parchment-lined baking sheet and bake for 18-20 minutes, flipping halfway, until golden and crispy. Reduce the oil to 1 cup and use it to lightly brush the shells before baking for extra crispiness. The texture will be slightly different but still delicious!
How do I prevent the filling from leaking out of the egg rolls?
Chill the assembled egg rolls for at least 15 minutes before cooking to help them hold their shape. Use 2 tablespoons of filling per wrapper and roll tightly, sealing the edges well. The egg wash acts as a glue—don't skip this step! If you notice leaks while frying, pat them gently with a paper towel to absorb any excess.
Can I prepare the filling ahead of time?
Yes, the filling can be made 1-2 days in advance and stored in an airtight container in the fridge. The flavors actually improve as they meld! When ready to assemble, let the filling sit at room temperature for 10 minutes before using. This makes prep day much easier. Just roll and fry when you're ready.
What's the best way to reheat leftover egg rolls?
For crispy results, reheat in a 350°F oven for 5-7 minutes on a wire rack over a baking sheet. To revive the crispiness, you can also pan-fry for 1-2 minutes per side in a little oil. Avoid microwaving—they'll turn soggy. Store leftovers in an airtight container for up to 3 days.
Can I use sweet potatoes instead of yams?
Sweet potatoes will work, but yams have a slightly creamier texture and deeper natural sweetness. If using sweet potatoes, roast them first to concentrate their sweetness—this helps balance the savory mac and cheese filling. Peel and shred them before cooking. The flavor profile will be slightly different but still delicious!