2 C mashed potatoes, chilled
8 sticks sharp cheddar cheese, 1/4"x1/4"x3"
8 egg roll wrappers
1/2 C bacon, cooked and crumbled (or bacon bits)
1/3 C green onions, diced
1 egg, lightly beaten
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
salt and pepper, to taste
sour cream, as needed
water, as needed
In a large bowl, mix potatoes, bacon, green onions, egg, garlic powder, onion powder, cayenne, salt, and pepper, until combined.
Place an egg roll wrapper diagonally on work surface.
Scoop 1/4 C potato onto wrapper. Place a stick of cheese in center of potato.
Tuck the two shorter corners inward and roll wrapper up around filling.
Dab a little water along the seam to seal completely.
In a large pot or skillet, heat 2-3 inches vegetable oil to 350 F degrees.
In small batches, fry egg rolls for 4-5 minutes, or until golden brown.
Use a slotted spoon to transfer to a paper towel-lined wire rack to cool and drain.
Serve with sour cream, or your favorite toppings or sides.