Go Back

Potato Spring Rolls

Angie Wright
Favorite flavors of a loaded baked potato are rolled up into a spring roll for a fun appetizer.
3 from 1 vote
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer
Servings 4 servings


  • 3 large russet potatoes
  • 1 tablespoon butter
  • 2 tablespoon milk
  • 2 tablespoon sour cream
  • 4 slices thick cut bacon
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped green onion
  • salt and pepper to taste
  • 8 refrigerated spring roll wrappers
  • vegetable oil for frying

To Garnish

  • sour cream
  • green onion
  • diced bacon
  • shredded cheese


  • Place peeled and chopped potatoes into a medium sauce pan. Cover the potatoes with water and bring them to a boil until fork tender about 15-20 minutes.
  • Meanwhile, cook the 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 the 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 up the vegetable oil in a dutch oven or similar heavy bottomed pot until it has reached 350 degrees. Place the rolls in the oil and cook until golden brown. Flip and continue cooking another 1-2 minutes.
  • Drain the rolls on paper towel and serve.