Loaded Baked Potato Egg Rolls

1. 1

   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.

2. 2

   Note: I used 2 sheets of egg roll wrappers per egg roll.

3. 3

   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.

4. 4

   Use 1 or 2 sheets as desired.

5. 5

   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.

6. 6

   Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll.

7. 7

   When you have a bit of the point left, brush on some of the egg wash, and seal.

8. 8

   If you are using a second wrapper, lay the egg roll on top, fold, and seal.

9. 9

   Repeat with remaining egg rolls.

10. 10

    Once oil is ready, carefully add a few egg rolls at a time and cook, turning carefully until wrappers are golden brown.

11. 11

    Remove and place them on a paper-towel-lined plate.

12. 12

    Repeat with remaining egg rolls.

13. 13

    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.

14. 14

    Garnish with chives and sour cream.

* Per serving · 4 servings · Values may vary.