The Mac and Cheese SHOWDOWN: Eggrolls VS Rangoon

It's the battle of deep-fried appetizers- we take creamy gourmet bacon mac and cheese and put it in eggrolls and rangoons, and find out which combined East/West fusion snack is the best. It's the mac and cheese showdown: eggrolls vs rangoon.
music by : soundcloud.com/jeff-kaale
and Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b...
RECIPE AND GEAR LIST BELOW!
Subscribe! - goo.gl/HPcNfm
PATREON- / tipsywok
Facebook - tipsywok
Instagram - / tipsywok
Twitter - / tipsywok
RECIPE
Ingredients
Spring roll wrappers, preferably frozen and diamond shaped
Wonton wrappers
8oz elbow pasta
¼ cup flour
¼ cup butter (or half a stick)
Salt
Pepper
¼ tsp cayenne pepper
¼ tsp garlic salt or powder
1 cup half and half
1 cup milk
8 oz shredded sharp cheddar
4 oz shredded extra sharp cheddar
Bacon bits
2 sprigs green onion, finely chopped
Frying oil (canola, vegetable)
Instructions
-Boil a pot of salted water. I mean SALTED. I mean salt this water until it tastes like children’s tears.
-Once this is boiled, toss in your elbow macaroni and boil until the macaroni is just a little bit tougher than al dente (firm to the bite), since it’s going to finish baking in the oven later.
-Preheat your oven to 350.
-For your roux, heat up a large pot on medium, cut your butter up into smaller pieces so it will melt faster, and toss it in there. Stir.
-Once the butter is melted, toss in your flour and stir until the mixture becomes paste-like, about 2 minutes.
Add in your equal parts salt, pepper, cayenne, and garlic ¼ tsp. Stir some more.
-Gradually whisk in your milk and half-and-half, and stir frequently for 8-10 minutes or until it’s nice and thickened.
-Gradually add HALF your sharp cheddar and stir until smooth.
-Gradually add ALL of your extra sharp cheddar and stir until smooth.
-Grease a baking pan and then dump the contents of the pan into the baking pan, then top with the rest of your sharp cheddar, as well as the bacon bits and green onion (if you like).
-Throw it in the oven for 20 minutes.
-Take it out, 20 minutes later, and let it cool.
-While you're doing that, heat up an inch of oil in a skillet big enough to fry your wontons/rangoons on MEDIUM heat.
-Set aside a container of water to use while wrapping.
-To wrap your eggrolls, take your spring roll wrapper and set it it with one of the ends pointing at you (so it's in a diamond shape). Spoon 2-3 tablespoons in the middle (to your liking), then fold the end closest to you over and roll it around, then fold over the two sides. Roll further to close, then take some water and seal the end in. Or, instead of listening to these confusing instructions, you could watch the video. :D
-For your rangoon, spoon a little less than 1 tbsp of mac and cheese in the middle. Wet all four edges, then bring all four corners together and seal the edges to one another, so that it kind of looks like a fortune teller. Leave a hole in the middle so that air can escape during frying. Again, watch the video.
Eggrolls will go in for about 30sec-1min on each side or until beginning to brown. Rangoons a tad bit longer. The time doesn’t matter as much as watching them for the change in color flip when either item is just starting to get golden brown. Once all sides are nice and toasted, take them out and put them on a paper towel lined plate for serving.
-Serve with buffalo sauce or sriracha.
MY GEAR (contains affiliate links, I may get a small commission if you purchase something using a link here, but doesn't cost you any extra. So use 'em to your heart's content!)
BAKING DISH:
AmazonBasics Glass Oblong Baking Dishes - 2-Pack
amzn.to/2GDiBAa
KNIFE:
Victorinox Fibrox Pro 8" Chef Knife
amzn.to/2CZfhdA
HONING ROD:
WinWare Stainless Steel Sharpening Steel
amzn.to/2COpYCI
CUTTING BOARD:
Chef Remi Hardwood Cutting Board
amzn.to/2lZBZdm
SAUTE PAN:
T-Fal Professional 12.5" Fry Pan
amzn.to/2F2Sb6t
CAST IRON SKILLET:
Lodge 10" Seasoned Cast Iron Skillet
amzn.to/2GUsVk6
WOK:
The wok I currently use was a gift to me, if you're really looking for one go to an Asian market and get a cheap carbon steel flat bottom wok TBH. If you don't have access to an Asian market, try Joyce Chen's carbon steel wok off Amazon: amzn.to/2CGLwAF
MEASURING CUP:
OXO Good Grips 2-Cup Measuring Cup
amzn.to/2qwdIBb
CAMERA:
Canon Rebel T6i amzn.to/2Cu21wn
TRIPOD:
AmazonBasics 60-inch Lightweight Tripod, amzn.to/2m3NUrt
AmazonBasics 50-inch Lightweight Tripod + Bag amzn.to/2Ed4NGS
LIGHTING:
ESDDI 20x28 800W Softbox Photography Lighting Kit 2 pcs amzn.to/2F5l2ai
MICROPHONE:
PowerDeWise Professional Lavalier Lapel Microphone
amzn.to/2F2sJOp

[@Cerriscapades]

Man that looks good!

[@cornfloats7004]

Way to go, Dude! Keep me laughing as I get tipsy watching!....

[@NOTANOTHERCOOKINGSHOW]

My favorite episode yet!

[@TipsyWok]

NOT ANOTHER COOKING SHOW ARIGATO SENPAI

[@NOTANOTHERCOOKINGSHOW]

Prego!

[@CookingWithCJ]

Dig it man. Can’t go wrong with either. Mac n cheese and bacon makes everything good. Awesome work brother

[@TipsyWok]

Thank you so much! And if you ever have any ideas for things to make I'd love to hear them!

[@siri3355]

U should put more bloopers or a vlog of all bloopers! That would be hilarious! 🤣🤣😂

[@TipsyWok]

Siri you're not the first one to say this! Luckily I started saving my bloopers so I'm definitely going to try and release a blooper compilation video.

[@NOTANOTHERCOOKINGSHOW]

TIPSY, DEFINITELY DO BLOOPER EPISODES

[@SauceStache]

I want that egg roll really bad

[@TipsyWok]

Sauce Stache Not the first time I've heard that. Ayyyyyyy.

[@DunkelSidhe]

I just found you! This is great! You have a "radio voice"!

[@TipsyWok]

Thanks! One time a teacher told me I had a radio face too! 😂

[@NOTANOTHERCOOKINGSHOW]

He's voice is great, strong, assertive. He's killing it

[@grizzlystation]

Damn, that Zuck slam was on point.

[@TipsyWok]

grizzlystation relatively tame too! I think.

[@NOTANOTHERCOOKINGSHOW]

haha right?

[@jasonmcfeeley9536]

I wish I could like this twice

[@ZacharyJTaylor]

enjoyed the jokes, enjoyed your personality subscribing for more funny and food.

[@TipsyWok]

Zach Digital thanks! And be sure to let me know if there's anything that you'd like to see made!

[@jasonmcfeeley9536]

Told Lil' Wok you were putting Mac and cheese in crab rangoons and he just groaned

[@TipsyWok]

He may groan, but I have deep fried mac and cheese.

[@TheNovaGoose]

I'm with you *name redacted just in case* and I've got about 8 oz of jameson in a glass ready for this video

[@TipsyWok]

TheNovaGoose cheers brother!

[@TheNovaGoose]

Dude so this past year for "Friendsgiving" in Philly I made a 5-cheese mac and cheese. I used raw milk cheddar, asiago, fontina, gruyere, and a cheese from Reading Terminal Market called "Vampire Slayer" which is a garlic cheese. I used half&half and heavy cream instead of milk, and it was ridiculously decadent. I was gonna do 3 cheese at first, but Megan decided she wanted to be extra with her dishes and I couldn't let her out-extra me.

[@TipsyWok]

TheNovaGoose good life advice. Never let anyone out extra you. Extra good life advice: use multiple cheeses when making Mac and Cheese. So you did good.

[@robertbrackett6892]

Techinically a roux is mixture of flour and a fat (not water). Love your videos though.

[@TipsyWok]

Noted! I never claim to be an expert, just tipsy. Heh. Thanks for the heads up.

[@silvershot10]

For what it's worth, there is something called a water roux. Though it's naturally not the same thing as a conventional roux. I think it's used more for bread.

[@TipsyWok]

(The More You Know soars across background)

[@NOTANOTHERCOOKINGSHOW]

You could also use a slurry. One where you take a bit of the liquid of whatever your using and mix it with cornstarch, you mix the two together in a small bowl, than pour it back into the mixture and bring to a boil and then reduce to simmer. You can thicken anything that way.

[@CR-we5eo]

He mixed butter and flour. Is that not roux-esque? 🤔

[@JENerallyawesome]

BIIIIIIIIIIISSHH THATS THE FOOD AND WINE MAC 😋

[@TipsyWok]

They have this at F&W?

[@JENerallyawesome]

Just that style of Loaded Mac and cheese, not in egg rol/ rangoon form

[@TipsyWok]

That's.... That's bacon Mac and Cheese... Ain't no Epcot chef invent that!

[@JENerallyawesome]

I mean duh... but it’s delicious. That’s where my excitement came from. Cause I’m terrible at cooking I cannot recreate it myself

[@TipsyWok]

Man. Someone should make a video showing you how! 😂

[@jijirii]

why dont you come home and make some of that

[@TipsyWok]

j windshield wiper said the disembodied smiley, not at all creepily.

[@jijirii]

i dont know what your talking about

[@TipsyWok]

sarah 9% oh my god it's Littlest Wok

[@jijirii]

Tipsy Wok what did you just call me

[@jasonmcfeeley9536]

300+ club

[@captainyourmom]

If you didn't bake the mac and cheese first, it would be way better and cheesier. Nonetheless, I want to eat all of this and then die of a heart attack.

[@TipsyWok]

Now that you say that, I think you're right. The baked consistency is a great thing for mac and cheese but usually with stuff like different cheeses and panko crust on top. And you won't believe the willpower it took for me not to bring five eggrolls to work for lunch the next day. I'm on A DIET OK

[@jasonmcfeeley9536]

So many views on this video :O Lil Wok wants to know how much they cost you

[@TipsyWok]

Jason McFeeley nothing. Big Wok is making it big by his own accord! *flex*

[@jasonmcfeeley9536]

¾k subs! So hyped. Gonna throw a party in your name at a thousand.

[@gerryn2]

Whats with that weird cartoonish voice? :) Anyways, as a non-american this is the first time I've actually seen how this mac'n'cheese is made. Doesn't look too bad.

[@TipsyWok]

Gerry Larsson It's my voice, my parents gave it to me for my birthday!

[@gerryn2]

Nah dude, that's your showtime-voice :)

[@jasonmcfeeley9536]

First