"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.
"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.