Loaded Mashed Potato Egg Rolls
Prep: 20 minutes
Cook: 10 minutes • Serves: 12
6 slices thick-cut bacon, chopped
1/2 (24-ounce) package Bob Evans® original mashed potatoes
1 package (1 ounce) ranch seasoning
3 green onions, thinly sliced
1 cup Sargento® shredded off the block mild or extra sharp Cheddar cheese
12 egg roll wrappers
3/4 cup Kraft classic ranch dressing
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 bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
3.In medium bowl, stir potatoes, seasoning, onions, cheese and bacon. Makes about 2 cups potato mixture.
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 dressing.
Approximate nutritional values per serving (1 egg roll, 1 tablespoon dressing):
284 Calories, 20g Fat (4g Saturated), 25mg Cholesterol, 668mg Sodium,
19g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 7g Protein
Smart Swaps:
Leftover mashed potatoes? This is the perfect way to give them new life. Swap in reduced-fat cheese, turkey bacon or plain Greek yogurt for a lighter twist.
