1. 1. Start by placing the cubed potatoes in a pot of salted water. Boil them for about 15 minutes, or until tender. Once they’re done, drain and let them cool before mixing them into the filling.

2. 2. In a skillet over medium heat, cook the ground beef until it’s browned and fully cooked through. This should take about 7-10 minutes. Make sure to drain any excess fat from the skillet so your filling doesn’t become greasy.

3. 3. In a large mixing bowl, combine the cooked potatoes, browned beef, crumbled bacon, ranch dressing, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Use a spatula to mix everything until well combined.

4. 4. Now, grab those egg roll wrappers. Lay one flat on a clean surface and place about 2-3 tablespoon of the filling in the center. Fold in the sides and roll it tightly from one end to the other. To seal the edges, use a little water.

5. 5. In a deep pan, heat oil to 350°F. This ensures that the egg rolls fry quickly and stay crispy.

6. 6. Carefully add the prepared egg rolls to the hot oil in batches. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.

7. 7. Once fried, place the egg rolls on paper towels to drain off excess oil. Serve them hot with additional ranch dressing for dipping.