4 slices cooked bacon crumbled, or 1/2 cup cooked, diced ham
8 egg roll wrappers
vegetable oil for frying
barbecue sauce for dipping
Heat oil in a deep fryer, Dutch Oven, or other safe pot to 350 degrees F.
Mix the macaroni and cheese and the bacon or ham together. Spoon about ¼ cup onto each egg roll wrapper. Dampen the edges of the egg roll wrapper with water. Roll up, into a closed egg roll, according to the package directions.
Cover the uncooked egg roll with a damp paper towel until ready to fry.
Repeat the steps with the remaining ingredients.
Working with just a few of the assembled egg rolls at a time, fry them until well browned, about 4 minutes. Place the cooked egg rolls onto a layer of paper towels to drain and get rid of any excess grease.
Serve them warm with barbecue sauce on the side, for dipping.