Description
Loaded baked potato flavors get a fun twist in these crispy spring rolls. Perfect appetizer for any gathering!
Ingredients
Units
Scale
- 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