Can I bake loaded mashed potato egg rolls instead of frying them?

Yes. Preheat your oven to 400 degrees F (200 degrees C). Place the egg rolls on a baking sheet, spray generously with cooking spray, and bake for 15 to 20 minutes, flipping halfway through. They will be golden but not as crispy as fried ones.

What if my egg rolls keep bursting open in the oil?

This usually means they are overfilled or not sealed tightly enough. Stick to 1/4 cup of filling per wrapper and press the egg wash seal firmly before frying. Rolling them tightly with no air pockets also helps.

Can I make these without bacon?

Absolutely. Skip the bacon for a vegetarian version or swap it for cooked sausage crumbles, diced ham, or chopped jalapenos for a spicy loaded potato egg roll twist.

Crispy Loaded Mashed Potato Egg Rolls - The Best Leftover Recipe You Will Ever Make

Name: Loaded Mashed Potato Egg Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cold leftover mashed potatoes; 1 cup shredded cheddar cheese; 6 slices bacon, cooked and crumbled; 2 green onions, thinly sliced (divided); 1 egg, beaten (for egg wash); 20-22 egg roll wrappers; Oil for frying (vegetable or canola)

Loaded Mashed Potato Egg Rolls

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Crispy egg rolls filled with creamy mashed potatoes, cheddar cheese, bacon, and green onions. The perfect way to use up leftover mashed potatoes for a crowd-pleasing appetizer or side dish.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 20-22 egg rolls 1x
Category: Appetizer
Method: Fry
Cuisine: American

Ingredients

Scale

2 cups cold leftover mashed potatoes
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 green onions, thinly sliced (divided)
1 egg, beaten (for egg wash)
20–22 egg roll wrappers
Oil for frying (vegetable or canola)

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Instructions

In a large bowl, combine cold mashed potatoes, shredded cheddar cheese, crumbled bacon, and most of the sliced green onions. Reserve some green onions for garnish. Mix until well combined.
Lay one egg roll wrapper on a clean surface with one corner pointing toward you in a diamond shape.
Place about 1/4 cup of filling in the center of the wrapper. Do not overfill.
Fold the bottom corner up over the filling. Fold in the left and right corners, then roll tightly toward the top corner. Brush the final edge with beaten egg wash and press firmly to seal. Place seam-side down while you heat the oil.
Repeat with remaining wrappers and filling.
Heat about 2 inches of oil in a skillet or Dutch oven to 350 degrees F (175 degrees C).
Fry egg rolls in batches of about 5 to 6 at a time, turning occasionally, until golden brown and crispy on all sides, about 3 to 4 minutes per batch. Do not crowd the pan.
Remove with a slotted spoon and drain on a wire rack.
Garnish with reserved green onions and serve warm with your favorite dipping sauce.

Notes

Cold leftover mashed potatoes work best as they are stiffer and hold their shape inside the wrapper.
Maintain oil at 350 degrees F throughout frying. Too hot burns the outside before the inside heats through. Too cool makes them greasy.
Air fryer option: Preheat to 375 degrees F (190 degrees C), spray egg rolls with cooking spray, and air fry 10 to 12 minutes flipping halfway.
Baking option: Preheat oven to 400 degrees F (200 degrees C), spray with cooking spray, bake 15 to 20 minutes flipping halfway. Not as crispy as fried.
For extra crispiness, freeze assembled uncooked egg rolls for 30 minutes before frying.

Nutrition

Serving Size: 2 egg rolls
Calories: 220 kcal
Sugar: 1 g
Sodium: 390 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 35 mg

Find it online: https://www.benefitiany.com/loaded-mashed-potato-egg-rolls/