Tinis Mac Cheese Lumpia

My neighbor Tini showed up one afternoon with a plate of golden, crackling rolls that smelled like butter and toasted wheat. She handed me one still warm from her air fryer, and when I bit in, creamy mac and cheese oozed out. I laughed out loud. It was the kind of thing that shouldn't work but absolutely does, and I begged her to teach me on the spot.

The first time I made these for a potluck, I wrapped them while watching a show, barely paying attention. When I pulled the tray out of the air fryer, every single roll had stayed sealed and crisped up like little golden logs. My friend grabbed three before I even set the plate down, and I knew I'd be making them every month from then on.

Ingredients

• Elbow macaroni: Cook it just to al dente because it will soften a bit more when you mix it into the cheese sauce, and you don't want it mushy inside the rolls.
• Unsalted butter and all-purpose flour: These two form the roux that thickens your sauce, so don't skip the minute of stirring or it will taste raw and floury.
• Whole milk: The fat content keeps the sauce silky, and I've tried skim before, it just doesn't coat the pasta the same way.
• Sharp cheddar cheese: This is where the flavor lives, so use a good block you shred yourself, pre-shredded never melts as smoothly.
• Mozzarella cheese: Adds stretch and creaminess without overpowering the cheddar, and it helps the filling hold together when you roll it.
• Salt, black pepper, and smoked paprika: Season to your taste, but that paprika gives a faint smoky sweetness that makes people ask what's in there.
• Lumpia wrappers: Thinner and crispier than egg roll wrappers, you can find them in the freezer section of Asian markets, and they thaw in minutes.
• Egg: Just beat it in a small bowl and brush it on the edges to glue the wrapper shut, it's the easiest seal that actually works.
• Cooking spray or neutral oil: A light mist is all you need for the air fryer to turn the wrappers golden and crackling.

Instructions

Cook the pasta:

Boil the elbow macaroni in well-salted water until it still has a little bite, then drain it and set it aside. You want it firm because it will soften when you fold it into the warm cheese sauce.

Make the roux:

Melt the butter in a saucepan over medium heat, then stir in the flour and cook for about a minute, whisking constantly so it doesn't brown. This step cooks out the raw flour taste and gets the sauce ready to thicken.

Add the milk:

Pour in the milk slowly, whisking the whole time to keep lumps from forming. Keep cooking and stirring until the mixture thickens just enough to coat the back of a spoon, about two to three minutes.

Melt in the cheeses:

Add the cheddar and mozzarella, stirring until everything melts into a smooth, glossy sauce. Season with salt, pepper, and smoked paprika if you're using it, then taste and adjust.

Combine with pasta:

Stir the cooked macaroni into the cheese sauce until every piece is coated. Let it cool for ten to fifteen minutes so it thickens up enough to scoop without dripping everywhere.

Fill the wrappers:

Lay a lumpia wrapper on a clean counter with one corner pointing toward you. Spoon two to three tablespoons of mac and cheese near the bottom edge, then fold the sides in and roll up tightly, brushing the top edge with beaten egg to seal.

Preheat the air fryer:

Set your air fryer to 200°C (400°F) and let it heat for about three minutes. This helps the rolls start crisping the second they go in.

Air-fry the rolls:

Lightly spray or brush each roll with oil, then arrange them in a single layer in the basket without touching. Air-fry for eight to ten minutes, flipping them halfway through, until they're golden and crisp all over.

Serve warm:

Pull them out and let them cool for a minute so you don't burn your tongue. Serve with ketchup, sriracha, or a little cup of melted cheese for dipping.

Save

I remember standing in my kitchen one Sunday morning, rolling these while my nephew sat at the counter doing homework. He kept glancing up, and finally he asked if he could help. We rolled twenty together, and he ate four of them straight out of the air fryer, barely waiting for them to cool. That's when I realized these weren't just snacks, they were the kind of thing that pulls people into the kitchen.

How to Store and Reheat

Once the rolls are assembled but not yet cooked, you can freeze them in a single layer on a baking sheet, then transfer them to a zip-top bag. When you're ready, air-fry them straight from frozen, just add two or three extra minutes to the cooking time. If you have leftovers after air-frying, store them in the fridge and reheat in the air fryer at 180°C (350°F) for about four minutes to bring back the crispiness.

Flavor Variations to Try

I've stirred in crumbled bacon and chopped green onions before rolling, and it adds a smoky, savory layer that people always notice. You can also swap in pepper jack cheese for a spicy kick, or fold in a spoonful of hot sauce if you like heat. One time I added a handful of sautéed mushrooms and it turned the rolls into something almost fancy, perfect for a dinner party appetizer.

Serving Ideas and Pairings

These rolls are perfect for game day, potlucks, or just a random Tuesday when you want something fun to snack on. I like to set out a few dipping sauces, ketchup for the kids, sriracha mayo for the adults, and a warm cheese sauce for anyone who wants to go all in. They're rich enough to feel indulgent but small enough that people can keep reaching for more without feeling too full.

• Serve with a simple green salad to balance the richness.
• Pair with cold beer or iced tea for a casual gathering.
• Arrange on a platter with fresh herbs for a prettier presentation.

Save

Every time I make these, I think about Tini handing me that first warm roll and grinning like she'd just shared a secret. Now I do the same thing, and I love watching people's faces when they realize what's inside.

Recipe FAQs

→ What type of cheese works best for the filling?

Sharp cheddar and mozzarella provide a balanced sharpness and creaminess, but feel free to adjust based on preference.

→ Can I use spring roll wrappers instead of lumpia?

Yes, spring roll wrappers are a suitable substitute and will yield a similarly crispy result.

→ How do I prevent the filling from leaking during cooking?

Ensure to properly seal the edges with beaten egg and avoid overfilling the wrappers for neat rolls.

→ What temperature and time should I air-fry these rolls?

Air-fry at 200°C (400°F) for 8–10 minutes, turning halfway to achieve an even golden crisp.

→ Can I add extra flavors or toppings to the filling?

Yes, adding crispy bacon bits, chopped scallions, or a dash of hot sauce enhances depth and spice.