This recipe is a great way to transform leftover Thanksgiving mashed potatoes, or any day leftover potatoes. Feel free to switch up the seasoning making them cheesy, spicy, or even a little sweet.

Potato Burrito Egg Rolls

Place frying oil into a deep skillet or medium saucepan; preheat to 350 degrees.

We always recommend watching your oil carefully to avoid smoking and to check the oil temperature using a thermometer. If you do not have a thermometer, check the temperature of the oil by dipping the handle of a wooden spoon in the oil, if bubbles form around the wooden handle, your oil is hot.

In a medium bowl combine leftover potatoes, black beans, pico de gallo, taco seasoning, cheese, cilantro, and garlic. Season to taste with salt.

Place 2 tablespoons potato filling in the center of an egg roll wrapper. Fold ends in, brush the exposed top and bottom with water and roll into a cylinder; chill until ready to fry.

Mix together ranch seasoning and sour cream in a small bowl; refrigerate until ready to serve.

Carefully fry eggrolls, a few at a time, until evenly browned and warmed through. Remove eggrolls from hot oil using a slotted spoon and drain on a cooling rack or plate lined with paper towels.

Serve warm with ranch sour cream. Garnish with fresh cilantro, if desired.

Nutrition facts cannot be accurately calculated for fried foods.