Loaded Baked Potato Egg Rolls
Courtesy of with Gayla Godbey and Valerie Stacy.
I suggest you use a long slice of cheddar cheese instead of stick cheese, or mix shredded cheddar cheese into the mixture.
- 2 cups prepared (or leftover) mashed potatoes
- 1/4 cup bacon bits or crumbled cooked bacon
- 2 green onions, mostly white part, thinly sliced
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and Pepper as needed
- 8 sticks of cheese, approx. 3" long by 1/4" square (or a chunk of cheddar cheese sliced width wise from a bar of cheddar.)
- 8-10 Egg Roll Wrappers
Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder in a large bowl and shredded cheese if you are substituting for string cheese). Mix until well combined.
Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese (or you could put in a cup of shredded cheddar into the mixture, or a chunk of cheddar instead of string cheese) trying to ensure it is completely covered (this helps prevent leaks).
Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package).
Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
You could also bake these for 20 minutes on 350.
Serve hot with sour cream for dipping.