Press enter to see results or esc to cancel.

Potato Rolls recipe

visitor recipe“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
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

  • 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.

    Makes 24 servings.

    If the Potato Rolls recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment