visitor recipe "After having prepared twice baked potatoes and having the filling left over, I decided I didn't want to throw the filling away...so I rolled it up into egg rolls! Turned out to be a wonderful appetizer!!". Recipe submitted by Cydney Tatkow of Florissant, Missouri USA.

Potato Rolls

1 (5-pound) bag of potatoes 2 large eggs, slightly beaten 6 cups shredded sharp cheddar cheese 2 (16-ounce each) containers sour cream 1 tablespoon of garlic powder 1 tablespoon of dried chopped onion 1 bunch of green onions, finely sliced Salt, pepper, and paprika to taste
3 packages of egg roll wrappers
2 large eggs mixed with 2 tablespoons water for egg wash
Vegetable oil for frying
Sour cream for accompaniment

Bake potatoes. Cut lengthwise and scoop out potato pulp and mash rather well. Add next 7 ingredients listed to the mashed potato pulp, mixing well.
Take two egg roll wrappers per potato roll (must be double lined or the potato filling will come out - believe me!) and brush the top egg roll wrapper on all 4 sides with egg wash. Place a good amount of potato filling in wrapper and wrap up egg roll style. (Hint: Prior to rolling egg roll, take potato pulp mixture and mold into 1 1/2-inch by 3 1/2-inch cylinders until they are all done...this makes it easier in the egg roll wrapping process).
Heat oil in a deep-fat fryer or Dutch oven. When oil is hot (about 360°F / 180°C) add egg rolls, 2 or 3 at a time (do not crowd pan). Cook until golden brown, turning once to ensure even browning. Transfer with slotted spoon to paper towels to drain.
Serve with sour cream. Great Friday night comfort food when watching a show at home.

Makes 24 servings.