All the familiar flavours of loaded potatoes rolled up into a crispy handheld spring roll.
3 large russet potatoes
1 Tablespoon butter
2 Tablespoon milk
2 Tablespoon sour cream
4 slices thick cut bacon
1/2 cup shredded cheddar cheese
2 Tablespoons chopped green onion
Salt and pepper to taste
8 refrigerated spring roll wrappers
Vegetable oil for frying
Prep Time: 25min | Cook Time: 5min
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 1/4 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.
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