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In a sauce pan large enough to fit a few egg rolls, heat oil over medium heat to around 350 degrees F. Meanwhile, assemble the egg rolls.
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Note: I used 2 sheets of egg roll wrappers per egg roll.
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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.
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Use 1 or 2 sheets as desired.
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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.
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Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll.
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When you have a bit of the point left, brush on some of the egg wash, and seal.
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If you are using a second wrapper, lay the egg roll on top, fold, and seal.
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Repeat with remaining egg rolls.
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Once oil is ready, carefully add a few egg rolls at a time and cook, turning carefully until wrappers are golden brown.
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Remove and place them on a paper-towel-lined plate.
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Repeat with remaining egg rolls.
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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.
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Garnish with chives and sour cream.
