|2 cups / 500 ml||Mashed Potatoes|
|1/4 cup / 63 ml||Bacon Bits or Crumbled Cooked Bacon|
|2||Green Onions, thinly sliced|
|1/2 tsp / 2 ml||Garlic Powder|
|1/2 tsp / 2 ml||Onion Powder|
|8||8 sticks of cheese, approx. 3inch long by ¼inch square|
|1 package||Egg roll wrappers|
DirectionsCombine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder and pepper in a large bowl. Mix until well combined. Wrap about 2- 3 tablespoons of the mashed potato mixture around each stick of cheese trying to ensure it is completely covered (this helps prevent leaks). Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package). Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. Serve hot with sour cream for dipping.
This potato recipe is brought to you courtesy of Deborah MacDonald.