I have a hard time getting my kids to eat egg rolls usually. Especially those that have the water chestnuts and other “strange” vegetables in them. Granted, I love them, but I have to please my kids too of course. Whenever I make these, there is no way that there are going to be any leftover. My kids will go after these before they touch anything else on their plates. I have even made them as a main entree before they are so good. Check out what they are saying about this recipe over at Spend With Pennies:
“This may be my favorite egg roll recipe yet!”
I have made a lot of egg roll recipes in my day, but this by far is the best one I have ever had.
Ingredients
2 cups prepared mashed potatoes
¼ cup bacon bits or crumbled cooked bacon
2 green onions, thinly sliced
1 egg
½ teaspoon McCormick’s garlic powder
½ teaspoon onion powder
8 sticks of Kraft cheese, approx. 3″ long by ¼” square
8-10 Egg Roll Wrappers
Instructions
Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder and pepper in a large bowl. Mix until well combined.
Wrap about 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.
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Quick Tip: Use your leftover mashed potatoes to save time!
Thanks again to Spend With Pennies for this scrumptious and simple recipe.