Egg Roll Pasta Salad Bites

1.Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and rinse under cold water to cool.

2.In a large mixing bowl, combine the cooled macaroni, mayonnaise, vodka sauce, diced American cheese, diced genoa salami, chopped green onions, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated.

3.Lay out the egg roll wrappers on a clean surface. Spoon about 2 tablespoons of the pasta salad mixture into the center of each wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to seal. Use a little water on the edges to help seal if necessary.

4.In a deep skillet or fryer, heat oil over medium-high heat until it reaches 350°F (175°C). Carefully add the egg roll bites in batches, frying for about 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.

5.Serve the egg roll pasta salad bites warm, garnished with fresh parsley if desired.