Loaded Mashed Potato Egg Rolls

Loaded mashed potato egg rolls are the crispy, cheesy appetizer I never knew I needed until I made them by accident. After a big holiday dinner, I was staring at a bowl of cold leftover mashed potatoes and decided to do something fun with them. One batch later, the whole plate was gone before I even sat down.

I still remember the smell of that first batch hitting the hot oil. The kitchen filled up fast with that warm, buttery, bacony aroma, and my family came wandering in from the other room before I even called them. These loaded mashed potato egg rolls have that effect. They are crispy on the outside, creamy and cheesy on the inside, and packed with that classic loaded potato flavor everyone loves. Whether you need a party appetizer or a fun leftover makeover, this recipe delivers every time.

Everything You Need for These Crispy Potato Egg Rolls

I always start with cold leftover mashed potatoes here because they hold their shape inside the wrapper so much better than fresh, warm potatoes. Cold potatoes are stiffer and give you a cleaner roll that stays together in the oil.

• 2 cups cold leftover mashed potatoes
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 6 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced (divided for filling and garnish)
• 1 egg, beaten (for egg wash)
• 20-22 egg roll wrappers
• Oil for frying (vegetable or canola oil works great)

Personal tip: I prefer sharp cheddar over mild because it stands up to the rich potato filling and really comes through in every bite. Pre-shredded cheese works fine, but freshly shredded melts a little better.

How to Make Loaded Mashed Potato Egg Rolls Step by Step

I recommend getting all your filling, wrappers, and egg wash prepped and laid out before you start rolling. It makes the whole process faster and keeps the wrappers from drying out while you work.

Step 1: In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, crumbled bacon, and most of the sliced green onions. Set aside a small handful of green onions for garnish. Mix everything until well combined.

Step 2: Lay one egg roll wrapper flat on a clean surface with one corner pointing toward you, like a diamond shape.

Step 3: Scoop about 1/4 cup of filling and place it in the center of the wrapper. Do not overfill. Overstuffed wrappers are harder to seal and may burst open in the hot oil.

Step 4: Fold the bottom corner up over the filling. Fold in the left and right corners toward the center. Roll the wrapper tightly upward toward the top corner. Brush the final edge with beaten egg wash and press firmly to seal.

Step 5: Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a clean surface while you heat the oil.

Step 6: Pour about 2 inches of oil into a skillet or Dutch oven and heat to 350 degrees F (175 degrees C). Use a thermometer if you have one. Oil temperature is the key to loaded mashed potato egg rolls that are crispy and not greasy.

Step 7: Fry the egg rolls in batches of about 5 to 6 at a time, turning them occasionally, until deep golden brown on all sides. This takes about 3 to 4 minutes per batch. Do not crowd the pan or the oil temperature will drop.

Step 8: Remove with a slotted spoon and drain on a wire rack. A wire rack keeps the bottoms crispy where a paper towel would trap steam and soften them.

Step 9: Garnish with the reserved green onions and serve warm with your dipping sauce of choice.

Best Dipping Sauces and Sides for Loaded Potato Egg Rolls

These loaded mashed potato egg rolls pair beautifully with creamy, tangy, and spicy dips. The rich, savory filling loves contrast, so lean into sauces with brightness or heat.

Ranch dressing: The classic pairing. Cool, herby ranch balances the savory cheese and bacon inside every bite.

Sour cream: Simple and on-theme. Sour cream echoes the loaded baked potato flavors already inside the filling.

Spicy aioli or sriracha mayo: If you want heat, a drizzle of sriracha mayo cuts through the richness and adds a fun kick. Great for game day tables.

Cheese sauce: Double down on cheesy flavor with a warm queso or cheddar dip. One of the best sides for loaded mashed potato egg rolls when feeding a crowd.

Crisp coleslaw: A tangy, crunchy slaw on the side adds freshness and contrast that makes the whole plate feel balanced.

More Comforting Recipes Worth Making Next

These loaded mashed potato egg rolls are just the start of the fun. If you love crispy, cheesy comfort food, check out these Cheesy Pepperoni Pizza Roll Ups for another easy handheld crowd-pleaser, or try the irresistible Garlic Butter Cheese Bombs as a buttery, pull-apart side that disappears just as fast.

Looking for more ways to use up leftovers or build out a full spread? The hearty Cowboy Potato Casserole and the golden Loaded Potato Taco Bowl both lean into that same loaded potato flavor and make a perfect companion meal when feeding a hungry group.

How to Store and Reheat Your Leftover Egg Rolls

Leftover loaded mashed potato egg rolls keep well and reheat beautifully with the right method. Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days.

To reheat, I recommend an air fryer or oven at 375 degrees F (190 degrees C) until hot and crispy again. The microwave will make the wrappers soft and chewy, so skip it if you want that crunch back.

Pro tip: You can freeze uncooked, assembled egg rolls for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once solid. Fry them straight from frozen and add 2 to 3 extra minutes to the cook time.

Frequently Asked Questions About Loaded Mashed Potato Egg Rolls

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