1. Thaw Campbell’s^® Macaroni & Cheese for 24 hours prior to use.
2. In a large bowl, combine thawed mac and cheese, Parmesan, thyme, Dijon mustard, black pepper, and garlic powder. Mix until well incorporated.
3. In a small bowl, whisk together flour and water to create a sealing “glue” for the wrappers.
4. Lay out the spring roll wrappers. Place about 2 oz (57 g) of the mac & cheese mixture in the centre of each wrapper.
5. Fold one corner tightly over the filling to begin forming a cylinder. Fold in the sides, then roll up tightly, leaving about 2 inches (5 cm) at the end.
6. Brush the final corner with the flour-water mixture and seal the roll.
7. For extra crispiness and structure, wrap each roll a second time using a fresh wrapper.
8. Heat oil in a deep fryer to 190°C (375°F). Fry rolls in batches for about 7 minutes or until golden brown and an internal temperature of 74°C (165°F) is reached. Drain on paper towels.

Marinara Sauce

1. In a small saucepan, heat oil and cook onions until soft (about 5 minutes).
2. Add garlic and cook for 30 seconds.
3. Stir in tomatoes and oregano. Simmer for 20 minutes then puree the sauce until smooth.