1. Prepare instant mashed potatoes according to packet directions.
2. Drain cabbage and press out excess liquid.
3. Lay out egg roll wrappers (4 at a time) on a work surface.
4. Spread about 2 tablespoons mashed potatoes onto each wrapper within one inch of edge, followed by some cabbage, grated carrot and bell pepper strips
5. Fold opposite ends of wrappers over filling, turn and tightly roll up (there will be illustrations for wrapping egg rolls on package).
6. Moisten edge with a small amount of water to seal.
7. Heat oil in a large (high-sided) skillet to 350 degrees (medium-high).
8. Fry (in 2 batches) for 2 minutes, turning occasionally so that all sides have browned. Drain on a paper towel to absorb excess oil.
9. Serve hot with chile dipping sauce (or sauce of your choice).

Yield: 12 egg rolls

Prep/ cook time: 30 minutes