Sunday, January 4, 2015

Loaded Potato Egg Rolls

What's a girl to do when she has copious amounts of potato caviar leftover from potato skins on New Years Eve?  Well, she should make egg rolls of course!  Loaded Potato Egg Rolls, because bacon and cheese really do make life worth living.

I really wish I could take credit for this because to me, it's ingenious.  Egg rolls are like little gifts all wrapped up in a convenient, delicious package.  Sadly though, while sitting at work slaving away, my parents sent me a picture of their lunch at the Grand Lux while they were visiting Chicago.  What was in that picture, you ask?  Cheesy, bacon-y, green onion-y bundles of goodness.  Yes, Double Stuffed Potato Spring Rolls.  I mean, that almost sounds like some sort of sin against humanity.  That was December 5, 2014.  For almost a month, I haven't stopped obsessing over these things.  This is how my brain works people.  I think about food constantly.  It's a love affair that no one will ever come between.

My roommate, Rachel, decided to make Buffalo Potato Skins for a New Years Eve party (you caught me.  I wasn't really the one with the leftover potato caviar.  You know.  The goodness from the middle of the potato that you scrape out so you can stuff it with even more delicious things?).   She sent me a text, again, while I was slaving away at work, asking if I would use the leftover potatoes.  Since nothing goes to waste in this house, I gave a resounding sure!  At that exact moment I knew I would be making these.

Don't worry if you don't have leftover potatoes, these little creatures are easy enough to make from just a couple of baking potatoes.  It's just a matter of boiling them.  Leftover mashed potatoes obviously would make this super duper easy.  Now you're probably saying, Aimee, seriously, egg rolls?  How can I make egg rolls?  Never fear.  I was thinking the same thing.  It must be really, really hard to fold those delicate pieces of egg pastry, right?  Absolutely not.  The back of the package shows exactly how to do it!  If you're still unsure, Wiki How has you covered.  Just ignore all the nonsense about cabbage and stuff.  By the time you finish stuffing about 20 of these babes, you'll be an egg roll expert like me and will then be consumed by all the other egg roll creations you throw together.

**Veering off course a little here….  I've mentioned how Lexington is brimming with fantastic restaurants.  Friday night I was extremely fortunate enough to try another one.  National Provision.  If you haven't been there, go.  Now.  I mean it.  If you're within an hour drive of Lexington, come here.  I recommend reservations, especially on the weekends.  I am still dreaming of the Filet Oscar.  If you're lucky enough to go there with someone you love, it can be super romantic.  The ambiance is… well, I can't even describe it.  It's just so charming and overloaded with character.  Sorry, there is no website but you can search for the menu on Facebook, Yelp or Urban Spoon.  They have specials every night which are commonly part of their 2 or 3 course prix fixed menu.  Honestly, best date of my life.

We now return you to your current blog post…..  So, egg rolls.  Don't be intimidated.  You can do this. As long as you can follow instructions.  Please, follow instructions.

A little word on how I prepare bacon.  Pay close attention.  Pull out a baking sheet.  Line with aluminum foil.  Lay strips of bacon on top of aluminum foil.  Place baking sheet full of bacon into a COLD oven (yes, cold).  Turn oven to 375 degrees.  Bake for about 15-20 minutes.  Sometimes this takes a little longer. Just keep an eye on it.  Many of you already do this but if you don't, it is life changing.  I promise.  Thank you Pinterest for making everyone's life a little easier.  There's no greasy pan to clean up.  Just crumple up the foil and throw in the trash.  I recommend waiting until the grease has congealed a little bit.  Me being a quasi southern cook though, I save that grease.

Now, let's (finally) get down to bizness…..

Loaded Potato Egg Rolls                                                        Printer Friendly

Makes about 20

3 cups cooked potato
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup milk
1/4 cup green onion, sliced
5 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
Egg roll wrapper

2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder

Pre heat a large sauce pan over medium heat.  Add potatoes and cook until warm, about 3-5 minutes.
Add butter, salt, pepper and garlic powder.  Stir.  Add in milk and mash with a potato masher. Turn off heat.  Mix in green onion, bacon and cheese.  Stir until well incorporated.

Transfer to a smaller bowl to make the assembly of the egg roll easier.

In another small bowl, whisk olive oil, onion powder and garlic powder.  Set Aside.

Add a couple of tablespoons of water into yet another small bowl.

Lay one egg roll wrapper in front of you with one point towards you.  It should be diagonal.  Place 1 1/2 tablespoons of the mashed potato in the center of the wrapper.  Fold the end closest to you over the potatoes. With your finger, dab water along the corner of the remaining, exposed wrapper. Tuck the ends of the wrapper securely and continue rolling the wrapper.

Once the egg roll is completely wrapped, brush both sides with the olive oil mixture.

Bake in a pre heated, 400 degree oven for 15 minutes.

To brown the top, broil on low for 2-3 minutes or until egg roll has reached desired color.

Serve with sour cream or ranch dressing.  Garnish with additional green onions.  Enjoy!

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