"After having prepared twice baked potatoes and having some 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.
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 egg rolls.