Close-up of Bacon Mac & Cheese Eggrolls with Quick Ranch, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Bacon Mac and Cheese Eggrolls with Quick Ranch

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 16 eggrolls
Ree’s daughter Alex loves to eat bacon mac and cheese eggrolls when she visits the food trucks at the state fair. This is Ree’s interpretation of the dish, which includes a quick ranch sauce for dipping.



Quick Ranch:


  1. For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside.
  2. Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside.
  3. Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients.
  4. Heat an inch of vegetable oil in a skillet to 350 degrees F.
  5. Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches.
  6. For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce.