Description
Think loaded baked potato skins. Now think egg rolls. Put the two together and you have a thing of beauty.
Ingredients
- 3 cups Canola Oil
- 1 package (12 Oz. Size) Egg Roll Wrappers
- 2 whole Russet Potatoes, Cubed And Cooked Until Fork Tender, Drained
- 2 cups Shredded Cheddar Cheese
- 6 slices Your Favorite Bacon, Cooked, And Chopped
- 1 whole Egg, Beaten With 1 Tablespoon Water
- ½ cups Chives, Chopped
- ½ cups Sour Cream (optional)
Preparation
In a sauce pan large enough to fit a few egg rolls, heat oil over medium heat to around 350ºF. Meanwhile, assemble the egg rolls.
Note: I used 2 sheets of egg roll wrappers per egg roll. Though not necessary, I was afraid the potatoes were still a bit wet after draining and the rolls might tear or open in the hot oil. Use 1 or 2 sheets as desired.
If you are not familiar with how to roll an egg roll, refer to the following instructions: Take about 1/4 cup potatoes and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and seal. If you are using a second wrapper, lay the egg roll on top, fold, and seal. Repeat with remaining egg rolls.
Once oil is ready, carefully add a few egg rolls at a time and cook, turning carefully until wrappers are golden brown. Remove and place them on a paper-towel-lined plate. Repeat with remaining egg rolls.
These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until cheese was melted. Garnish with chives and sour cream.
