1. Attach deep fryer thermometer to side of medium saucepot; add oil and heat over medium heat 5 minutes or until oil temperature reaches 350°
2. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.
3. In medium bowl, stir potatoes, seasoning, onions, cheese and bacon. Makes about 2 cups.
4. Place wrappers on work surface with 1 corner of each facing you; place about 2 1/2 tablespoons potato mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Makes 12 egg rolls.
5. In 2 batches, fry egg rolls in oil 5 minutes or until golden brown and crisp, turning once. Serve with sour cream.
- 16 g Total fat
- 4 g Saturated fat
- 27 mg Cholesterol
- 527 mg Sodium
- 18 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 7 g Protein
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Nutritional Information
- 16 g Total fat
- 4 g Saturated fat
- 27 mg Cholesterol
- 527 mg Sodium
- 18 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 7 g Protein
Directions
1. Attach deep fryer thermometer to side of medium saucepot; add oil and heat over medium heat 5 minutes or until oil temperature reaches 350°
2. In large skillet, cook and stir bacon over medium-high heat 5 minutes or until crisp; transfer to paper towel-lined plate.
3. In medium bowl, stir potatoes, seasoning, onions, cheese and bacon. Makes about 2 cups.
4. Place wrappers on work surface with 1 corner of each facing you; place about 2 1/2 tablespoons potato mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Makes 12 egg rolls.
5. In 2 batches, fry egg rolls in oil 5 minutes or until golden brown and crisp, turning once. Serve with sour cream.