1. Lay a tortilla flat and spoon 1/3 cup of chilled macaroni and cheese into the center. Sprinkle with a bit of mozzarella cheese.
2. Roll the tortilla tightly around the filling, tucking in the sides, and secure with toothpicks. Repeat with the remaining tortillas and filling.
3. In three separate bowls, place flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
4. Dredge each rolled tortilla in flour, dip into the beaten eggs, and coat with the breadcrumb mixture. Ensure even coating.
5. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the rolls in batches for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.
6. Remove toothpicks and serve warm, garnished with fresh parsley.