Loaded Baked Potato Egg Rolls

Instructions:

1. In a large mixing bowl, combine mashed potatoes, shredded cheddar cheese, crumbled bacon, and chopped green onions. Season with salt and pepper to taste.
2. Place an egg roll wrapper on a clean, dry surface in a diamond shape. Spoon about 2 tablespoons of filling into the center.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top edge with a bit of water.
4. Repeat the process with the remaining wrappers and filling.
5. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
6. Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve warm with a side of sour cream, ranch, or your favorite dip.

Variations :

• Garlic & Herb Boost: Add garlic powder, chives, or parsley to the filling for extra flavor.
• Spicy Option: Mix in a dash of hot sauce or chopped jalapeños for a zesty kick.
• Vegetarian Swap: Omit the bacon and add sautéed mushrooms or caramelized onions.
• Loaded Sweet Potato: Use mashed sweet potatoes with goat cheese and pecans for a unique twist.

Tips :

• Chill the mashed potatoes before filling—this makes the mixture easier to handle and prevents excess moisture.
• Seal well with water to prevent the rolls from opening during frying.
• Don’t overcrowd the pan while frying—work in batches to maintain oil temperature and ensure even browning.
• Reheat leftovers in an air fryer or oven to restore crispiness without extra oil.

Loaded Baked Potato Egg Rolls are crispy, creamy, and everything you love about comfort food in one hand-held bite. Whether for a party or just a fun twist on leftovers, they never disappoint.