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Loaded Potato Spring Rolls

All the familiar flavors of loaded potatoes rolled up into a crispy handheld spring roll.
1 Review

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Print Recipe
Total Time30 Mins
Prep Time25 Mins
Cook Time5 Mins
ServingsServes 4
Potato Type: Russet
Prep Method: Boiled

Dish

Main Dish

Prep Time

25 Mins

Cook Time

5 Mins

Serving

Serves 4

Description

All the familiar flavors of loaded potatoes rolled up into a crispy handheld spring roll.

Ingredients

  • 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
+

Garnish (optional)

  • Sour cream
  • Green onion
  • Diced bacon
  • Shredded cheese

Preparation

  1. 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.
  2. Meanwhile, cook the bacon until crispy. Drain and chop the bacon.  Set aside.
  3. Drain the potatoes and mash with butter, milk and sour cream.
  4. Stir in the bacon, cheese, green onion and season with salt and pepper.
  5. 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.
  6. 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.
  7. Drain the rolls on paper towel and serve.

1 Review

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Alyssa Green

This is genuinely my favorite Potatoes USA recipe so far. The outside is crisp while the inside is super fluffy. Beautiful...Read Full Review

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Alyssa Green

This is genuinely my favorite Potatoes USA recipe so far. The outside is crisp while the inside is super fluffy. Beautiful presentation, also

Recipe By: Angie Wright

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