Mac & Cheese Egg Rolls

• 1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
• 1/4 cup Sriracha sauce (hot chili sauce), divided
• 1 Tbsp. GREY POUPON Dijon Mustard
• 4 green onions, thinly sliced
• 3/4 cup sweet-and-sour duck sauce
• 12 egg roll wrappers
• 2 Tbsp. oil, divided

1. Prepare Dinner as directed on package.
2. Add 2 tsp.
3. Sriracha sauce, mustard and onions to prepared Dinner; cool slightly.
4. Meanwhile, mix remaining Sriracha sauce and duck sauce.
5. Spoon about 1/3 cup Dinner mixture onto bottom corner of each egg roll wrapper.
6. Fold in opposite sides of wrapper, then roll up tightly.
7. Lightly moisten top corner of wrapper with water, then press firmly to egg roll to seal.
8. Heat 1 Tbsp.
9. oil in large nonstick skillet on medium-high heat.
10. Add 6 egg rolls, seam-sides down; cook 4 min.
11. or until golden brown on all sides, turning occasionally.
12. Drain on paper towels.
13. Repeat with remaining oil and egg rolls.
14. Serve warm with prepared sauce.

sriracha sauce, poupon, green onions, sweetandsour duck sauce, egg roll wrappers, oil

Taken from www.kraftrecipes.com/recipes/mac-cheese-egg-rolls-183385.aspx (may not work)