Potato Rolls

Bake potatoes. Cut lengthwise and scoop out potato pulp and mash rather well. Add next 7 ingredients listed to the mashed potato pulp, mixing well. Take two egg roll wrappers per potato roll (must be double lined or the potato filling will come out - believe me!) and brush the top egg roll wrapper on all 4 sides with egg wash. Place a good amount of potato filling in wrapper and wrap up egg roll style. (Hint: Prior to rolling egg roll, take potato pulp mixture and mold into 1 1/2-inch by 3 1/2-inch cylinders until they are all done...this makes it easier in the egg roll wrapping process). Heat oil in a deep-fat fryer or Dutch oven. When oil is hot (about 360°F / 180°C) add egg rolls, 2 or 3 at a time (do not crowd pan). Cook until golden brown, turning once to ensure even browning. Transfer with slotted spoon to paper towels to drain. Serve with sour cream. Great Friday night comfort food when watching a show at home.