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1
Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
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2
Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
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3
Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
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4
Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
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5
Transfer the potatoes to a large bowl.
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6
Add in milk and mash until smooth.
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7
Season the potatoes with salt and pepper.
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8
Mix in HALF the onions (the remaining onions will be served on the side).
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9
Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
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10
Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
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11
Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
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12
Repeat with remaining filling and wrappers.
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13
Heat oil in a heavy large skillet over medium-low heat.
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14
Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
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15
Repeat with remaining eggrolls.
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16
Drain on paper towels.
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17
Arrange eggrolls on plates.
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18
Serve with sour cream and remaining onions.
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19
Delicious!
