Loaded Potato Egg Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine the mashed potatoes, shredded cheese, crumbled bacon, sour cream, green onions, garlic powder, and onion powder. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
2. Assemble the egg rolls
   Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond position). Spoon about 2-3 tablespoons of the potato mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners. Brush the top corner with beaten egg and roll tightly to seal.
3. Prepare for frying
   Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Line a plate with paper towels to drain the cooked egg rolls. Work in batches to avoid overcrowding the pan, preparing 4-5 egg rolls at a time.
4. Fry the egg rolls
   Carefully place the prepared egg rolls in the hot oil, seam-side down. Fry for 2-3 minutes per side until golden brown and crispy. Use tongs to turn them over halfway through cooking to ensure even browning.
5. Drain and cool
   Remove the egg rolls from the oil and place them on the paper towel-lined plate to drain excess oil. Allow them to cool for 3-5 minutes before serving, as the filling will be extremely hot.
6. Serve
   Arrange the egg rolls on a serving platter and serve warm with ranch dressing on the side for dipping. Garnish with additional chopped green onions if desired.