PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Favorite flavors of a loaded baked potato are rolled up into a spring roll for a fun appetizer.
Technically we have just started the spring season but once the days start getting longer and weather gets warmer, I’m ready for summer to arrive. Patio and bbq season is my absolute favorite! I can’t wait for the day when I can kick my shoes off and hang out on the deck.
Russet potatoes are my go-to for summer. They’re so versatile! While camping we slice the potatoes thin and cook them in foil on the grill. Talk about easy with no big clean up! Of course, a perfectly grilled steak is never complete without a delicious baked potato on the side. It’s no wonder potatoes are so popular. They’re always super affordable, filling and nutritious! One russet potato provides a healthy dose of vitamin C and has more potassium than a banana! 
We enjoy eating outdoors in the spring and summer and these loaded potato spring rolls are just perfect on a warm evening. If you love a twice baked potato as much as I do, this recipe is definitely for you!
First, boil some russet potatoes until fork tender.
Next you’ll mash and whip them up with all the usual suspects. Butter, milk, sour cream, bacon and so on. You could stop here but we’ll be frying them up in hand held wrappers!
Once the rolls are cooked you can serve them hot or room temperature. No utensils required!
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For another unique way to use potatoes, check out these truffles and find the recipe here.
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Potato Spring Rolls
- Total Time: 40 minutes
- Yield: Makes 8
- Diet: Omnivore
Description
Loaded baked potato flavors get a fun twist in these crispy spring rolls. Perfect appetizer for any gathering!
Ingredients
- 3 large russet potatoes
- 1 tbsp (14 g) butter
- 2 tbsp (30 ml) milk
- 2 tbsp (30 ml) sour cream
- 4 slices thick cut bacon
- 1/2 cups (118 ml) shredded cheddar cheese
- 2 tbsp (30 ml) chopped green onion
- salt and pepper
- 8 refrigerated spring roll wrappers
- vegetable oil
- sour cream
- green onion
- diced bacon
- shredded cheese
Instructions
- Place peeled and chopped potatoes in a medium saucepan. Cover with water and bring to a boil until fork tender (15-20 minutes).
- Meanwhile, cook bacon until crispy. Drain and chop the bacon. Set aside.
- Drain the potatoes and mash with butter, milk, and sour cream.
- Stir in the bacon, cheese, green onion, and season with salt and pepper.
- Lay out wrappers and spoon ¼ cup of the potato mixture towards the middle. Wrap the front of the wrapper over the potatoes, then bring each side over. Roll up and seal with a bit of water.
- Heat vegetable oil in a Dutch oven or similar heavy-bottomed pot to 350°F (177°C).
- Place the rolls in the oil and cook until golden brown. Flip and cook for another 1-2 minutes.
- Drain the rolls on paper towels and serve.
Notes
- For easier rolling, cover the spring roll wrappers with a damp cloth to prevent them from drying out.
- To make these ahead of time, assemble the spring rolls and freeze them uncooked on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a few minutes to the cooking time.
- Substitute other cheeses such as Monterey Jack or pepper jack for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 spring roll
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What type of potatoes should I use for the spring rolls?
Russet potatoes are recommended for this recipe as they are versatile and provide a great texture when mashed.
Do I need to add anything to the mashed potatoes before wrapping them?
Yes, you should mix in butter, milk, sour cream, and cooked bacon to the mashed potatoes for added flavor before wrapping.
How do I know when the potatoes are cooked enough for mashing?
Boil the russet potatoes until they are fork tender, which means a fork should easily slide in and out of the potato.
Quick and easy recipe,thank you for sharing.
Hi Lyla, I used a few inches of oil in my dutch oven.
Hi Angie, this sounds like a great recipe. I have a question though. Are you using a deep fryer or just a bit of oil in a skillet to pan fry? Just wondering before I take the plunge. They do sound delish!