Ingredients
Instructions
- Peel and cube potatoes into 1-2 inch sized chunks.
- Put potatoes into a pot and fill with water until potatoes are submerged by an inch or so. Salt the water.
- Turn pot onto high heat and bring to a boil. When at a rolling boil reduce heat and cover allowing to boil for 20 minutes.
- Drain potatoes in colander and return to pot with heat off. Add in butter and milk. Mash with a potato masher, being careful not to over work the potatoes. Mash should be on the thicker side since it is the binder.
- Add in ham, corn, peas, and spices then stir. Empty filling into a bowl and refrigerate until cold.
- Set deep fryer to 375°
- To wrap the egg rolls, place them in a diamond shape with the tip pointed towards you. Place about 2 table spoons (tbsp) of filling horizontally in the center. Sprinkle shredded cheddar on top of filling
- Using a bowl of water wet your fingertips and draw along the edges of the egg roll wrapper. Starting by folding the corners on the left and the right towards the center with triangle tips touching. Then roll over the top of the wrapper to form an envelope shape. Then roll the wrapper towards the bottom and seal any edges with water.
- Fry for 4-5 minutes or until golden and crispy.