
About
At last, the fusion of egg rolls and fully loaded mashed potatoes! Sign us up! Loaded Egg Rolls are crunchy, golden-brown egg roll wrappers draped around a creamy, fluffy mashed potato filling. Yum! And all that melty cheese and succulent bacon inside certainly makes each bite of Loaded Egg Rolls a thrill! Snack time suddenly got serious... seriously delicious!
Ingredients
- 2 large baking potatoes, washed and peeled, cubed
- 2 tablespoons butter
- 1/3 cup sour cream
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons green onions, diced, plus more, to taste, for garnish
- 12 egg roll wrappers
- 1 egg, lightly beaten
- 3 ounces sharp cheddar cheese, cut into small strips
- 8 strips thick-cut bacon, cooked and crumbled
- canola oil, to taste
- ranch dressing, optional, to taste, for serving
Directions
Step 1 -In a pot of boiling water add the potatoes and cook until tender, about 9-12 minutes.
Step 2 -Drain the potatoes and transfer them to a large bowl.
Step 3 -Add the butter, the sour cream, the garlic, and the salt to the potatoes and mash with a potato masher or a fork until combined. Be careful not to over-mash, as this will result in gluey potatoes.
Step 4 -Add 2 tablespoons of the green onions to the mashed potato mixture and stir to combine.
Step 5 -Allow the mashed potato mixture to cool until it is cool to the touch, about 5-10 minutes.
Step 6 -On a clean, dry surface, lay out the egg roll wrappers.
Step 7 -Place about 2-3 tablespoons of the mashed potato mixture in the center of each of the egg roll wrappers.
Step 8 -Top each of the mashed potato mixtures with 1 strip of the cheese and an even amount of the crumbled bacon.
Step 9 -Brush the outer edges of the egg roll wrappers with the beaten egg.
Step 10 -Working 1 at a time, fold up the bottom corner of an egg roll wrapper halfway to cover the filling.
Step 11 -Fold the right and left sides of the egg roll wrapper towards the center.
Step 12 -Roll the folded-up section of the egg roll wrapper towards the remaining corner. Make sure all the edges are sealed shut.
Step 13 -Repeat until all of the egg roll wrappers are folded and sealed.
Step 14 -In a deep fryer or a heavy-bottomed pot over medium-high heat, add the oil and allow it to heat to 375 degrees F.
Step 15 -Add the egg rolls, in batches as necessary, until they reach a golden-brown color, about 2 minutes.
Step 16 -Transfer the egg rolls to a paper-towel-lined plate to drain.
Step 17 -Garnish with the extra green onions and serve with the ranch dressing.



























