• Heat a large pot over medium heat. I like to use a roasting pan and place it over 2 burners. Add in the 8 strips uncured bacon chopped and 1 small onion chopped. Stir continuously until the bacon gets crispy.
• Squeeze out the shredded zucchini either in a cheese cloth or paper towel.
• Add into the 1 zucchini shredded and 6 cup shredded frozen potatoes to the pan. Stir until cooked through.
• Add in the 6 egg whites, 1 tsp salt, 1/4 tsp cracked black pepper. The egg whites will cook through fast.
• Remove from the heat and add in 1 cup sour cream and 2 cup shredded sharp cheddar cheese. Stir until combined.

Filling the wonton wrappers

• Open up the wonton wrappers and wrap in a damp paper towel. Place a wonton wrapper flat on the surface.
• Scoop 1 1/2 tbsp. of filling into the middle of the wonton. Roll like you would an egg roll.
• Seal the "envelope" flap with water.
• Place on a parchment lined baking sheet.
• Continue this process until all of the wonton wrappers have been used.
• Swipe the tops with water. Sprinkle on everything but the bagel seasoning.

To Freeze Ahead

• Place the sheet pan of wraps into the freezer. Freezer for 2 hours and then transfer to a freezer safe ziploc or conainer. Place back in the freezer for up to 2 months

To Bake

• Preheat the oven to 400. Bake from frozen about 20 minutes until crispy. If you are baking right away reduce the cook time by 5 minutes.