Best 8 Baked Potato Egg Rolls 5fix Recipes

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**Baked Potato Egg Rolls: A Unique and Flavorful Twist on a Classic Dish**

Baked potato egg rolls offer a delightful fusion of flavors and textures, combining the comforting taste of baked potatoes with the crispy crunch of egg rolls. These innovative appetizers or snacks are perfect for any occasion, whether it's a casual gathering or a special event. The combination of creamy mashed potatoes, savory fillings, and crispy wrappers creates a mouthwatering experience that is sure to impress your guests. This recipe article provides detailed instructions for preparing three irresistible variations of baked potato egg rolls: classic, bacon cheddar, and barbecue ranch. Each variation offers a unique flavor profile, catering to different preferences. The classic recipe embodies the timeless flavors of baked potatoes, while the bacon cheddar option adds a smoky and cheesy twist. For those who enjoy a tangy and flavorful kick, the barbecue ranch variation is a must-try. With step-by-step instructions and helpful tips, this article ensures that you can effortlessly create these delicious and visually appealing baked potato egg rolls at home.

Check out the recipes below so you can choose the best recipe for yourself!

LOADED BAKED POTATO EGG ROLLS RECIPE - (4.5/5)



Loaded Baked Potato Egg Rolls Recipe - (4.5/5) image

Provided by Lsweetnell

Number Of Ingredients 9

2 cups prepared (or leftover) mashed potatoes
1/4 cup bacon bits or crumbled cooked bacon
2 green onions, mostly white part, thinly sliced
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and Pepper as needed
8 sticks of cheese, approx. 3" long by 1/4" square (or a chunk of cheddar cheese sliced width wise from a bar of cheddar.)
8-10 Egg Roll Wrappers

Steps:

  • Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder in a large bowl and shredded cheese if you are substituting for string cheese). Mix until well combined. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese (or you could put in a cup of shredded cheddar into the mixture, or a chunk of cheddar instead of string cheese) trying to ensure it is completely covered (this helps prevent leaks). Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package). Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. You could also bake these for 20 minutes on 350. Serve hot with sour cream for dipping.

CRISPY MASHED POTATO EGG ROLLS



Crispy Mashed Potato Egg Rolls image

Provided by Food Network

Categories     appetizer

Time 40m

Yield approximately 10 egg rolls

Number Of Ingredients 4

2 quarts neutral-flavored oil
One 12-ounce package egg roll wrappers
2 cups leftover mashed potatoes
1/3 cup shredded Cheddar

Steps:

  • Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels.
  • Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling.
  • Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot.

BAKED POTATO EGG ROLLS #5FIX



Baked Potato Egg Rolls #5FIX image

5-Ingredient Fix Contest Entry. My inspiration for this recipe came from a recipe I had created about 6 months ago, Cheeseburger Egg Rolls. They became a huge hit with family and friends, so when I was thinking of recipes for this contest it just seemed obvious. Baked Potato Egg Rolls would make the cut in my kitchen. My family is torn as to which they like best, but love them both. I would serve with a sour cream, chive dipping sauce but they stand alone and are YUMMY.

Provided by tonistime

Categories     Pork

Time 21m

Yield 8 Egg Rolls, 4 serving(s)

Number Of Ingredients 5

8 egg roll wraps
1 cup Simply Potatoes Traditional Mashed Potatoes
8 slices bacon, cooked and crumbled
3/4 cup horseradish cheddar cheese
peanut oil (for frying)

Steps:

  • Warm potatoes about 45 seconds in microwave.
  • Add cheese and bacon, mix together.
  • Place mixture in wraps, approximately 3 tablespoons per wrap.
  • Use finger to wet all eges with water very slightly.
  • Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
  • Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
  • Serve and eat.

BUTTERY BAKED POTATO ROLLS



Buttery Baked Potato Rolls image

Provided by Damaris Phillips

Categories     side-dish

Time 1h10m

Yield 16 rolls

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking sheet
2 medium potatoes, pierced with a fork
1 cup milk
1 1/2 tablespoons active dry yeast
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 1/2 teaspoons fine salt
1 large egg, beaten
3 cups all-purpose flour, plus more for dusting
3 tablespoons butter, melted
Flaky sea salt, for sprinkling

Steps:

  • Special equipment: an instant-read or candy thermometer
  • Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
  • Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
  • Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
  • Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
  • Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SCRUMPTIOUS OVEN-BAKED EGG ROLLS



Scrumptious Oven-Baked Egg Rolls image

Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.

Provided by bananaholic

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 54m

Yield 12

Number Of Ingredients 16

1 ½ tablespoons olive oil
1 teaspoon sesame oil, divided
1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
3 tablespoons water, or more as needed
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pinch ground ancho chile pepper
1 clove garlic, minced
⅛ head cabbage, shredded
1 carrot, grated
1 Persian cucumber, grated
⅓ bunch fresh cilantro, chopped
4 green onions, chopped
12 egg roll wrappers
cooking spray

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
  • Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
  • Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g

BAKED EGG ROLLS



Baked Egg Rolls image

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Cooking spray

Steps:

  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

Tips:

  • Use russet potatoes for the best results. They have a high starch content, which makes them fluffy and tender when baked.
  • Prick the potatoes all over with a fork before baking. This will help them cook evenly.
  • Bake the potatoes until they are fork-tender. This usually takes about an hour, but it may vary depending on the size of the potatoes.
  • Let the potatoes cool slightly before handling them. This will help prevent them from breaking apart.
  • Use a variety of fillings for your egg rolls. Some popular options include:
    • Scrambled eggs
    • Shredded cheese
    • Cooked bacon or sausage
    • Sautéed vegetables
    • Kimchi
  • Be careful not to overfill the egg rolls. This will make them difficult to seal and fry.
  • Fry the egg rolls in hot oil until they are golden brown and crispy. This usually takes about 2-3 minutes per side.

Conclusion:

Baked potato egg rolls are a delicious and versatile appetizer or snack. They are easy to make and can be filled with a variety of ingredients. Whether you are looking for a quick and easy weeknight meal or a fun party appetizer, baked potato egg rolls are sure to please everyone.

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