“After having prepared twice bakedpotatoes and having the filling left over, I decided I didn’twant to throw the filling away…so I rolled it up into egg rolls!Turned out to be a wonderful appetizer!!”. Recipe submittedby Cydney Tatkow of Florissant, Missouri USA.
Recipe: Potato Rolls
1 (5-pound) bag of potatoes
Bake potatoes. Cut lengthwise and scoopout potato pulp and mash rather well. Add next 7 ingredientslisted to the mashed potato pulp, mixing well.
Take two egg roll wrappers per potatoroll (must be double lined or the potato filling will come out- believe me!) and brush the top egg roll wrapper on all 4 sideswith egg wash. Place a good amount of potato filling in wrapperand wrap up egg roll style. (Hint: Prior to rolling egg roll,take potato pulp mixture and mold into 1 1/2-inch by 3 1/2-inchcylinders until they are all done…this makes it easier in theegg roll wrapping process).
Heat oil in a deep-fat fryer or Dutchoven. When oil is hot (about 360°F / 180°C) add egg rolls,2 or 3 at a time (do not crowd pan). Cook until golden brown,turning once to ensure even browning. Transfer with slotted spoonto paper towels to drain.
Serve with sour cream. Great Friday nightcomfort food when watching a show at home.
2 large eggs, slightly beaten
6 cups shredded sharp cheddar cheese
2 (16-ounce each) containers sour cream
1 tablespoon of garlic powder
1 tablespoon of dried chopped onion
1 bunch of green onions, finely sliced
Salt, pepper, and paprika to taste3 packages of egg roll wrappers2 large eggs mixed with 2 tablespoonswater for egg washVegetable oil for fryingSour cream for accompaniment
Makes 24 servings.
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