Loaded Baked Potato Egg Rolls

• 3 cups Canola Oil
• 1 package (12 Oz. Size) Egg Roll Wrappers
• 2 whole Russet Potatoes, Cubed And Cooked Until Fork Tender, Drained
• 2 cups Shredded Cheddar Cheese
• 6 slices Your Favorite Bacon, Cooked, And Chopped
• 1 whole Egg, Beaten With 1 Tablespoon Water
• 1/2 cups Chives, Chopped
• 1/2 cups Sour Cream (optional)

1. In a sauce pan large enough to fit a few egg rolls, heat oil over medium heat to around 350 degrees F. Meanwhile, assemble the egg rolls.
2. Note: I used 2 sheets of egg roll wrappers per egg roll.
3. Though not necessary, I was afraid the potatoes were still a bit wet after draining and the rolls might tear or open in the hot oil.
4. Use 1 or 2 sheets as desired.
5. If you are not familiar with how to roll an egg roll, refer to the following instructions: Take about 1/4 cup potatoes and lay them along the middle.
6. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll.
7. When you have a bit of the point left, brush on some of the egg wash, and seal.
8. If you are using a second wrapper, lay the egg roll on top, fold, and seal.
9. Repeat with remaining egg rolls.
10. Once oil is ready, carefully add a few egg rolls at a time and cook, turning carefully until wrappers are golden brown.
11. Remove and place them on a paper-towel-lined plate.
12. Repeat with remaining egg rolls.
13. These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until cheese was melted.
14. Garnish with chives and sour cream.

canola oil, egg roll wrappers, potatoes, cheddar cheese, favorite bacon, egg, chives, sour cream

Taken from tastykitchen.com/recipes/appetizers-and-snacks/loaded-baked-potato-egg-rolls/ (may not work)