These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.

Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.

I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.

If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.

Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.

These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.