Crispy Double Stuffed Potato Spring Rolls with Bacon and Cheese
These indulgent spring rolls transform creamy mashed potatoes into a crispy handheld appetizer. Loaded with bacon, cheddar cheese, and green onions, they're inspired by the popular Grand Lux Cafe dish. The contrast between the golden crispy wrapper and the smooth potato filling makes them perfect for parties or as a unique side dish. Served with sour cream and garnished with extra bacon and cheese, they deliver all the flavors of a loaded baked potato in portable form.
Ingredients
- 1 pound russet potatoes, peeled and chopped into large chunks
- ¼ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon salt
- 1 bunch green onions
- 1 package spring roll wrappers
- 4 ounces applewood smoked bacon
- ½ cup cheddar cheese, shredded
- ¼ cup sour cream
- vegetable oil, for frying
Instructions
- 1
Place peeled and chopped potatoes in a saucepan and cover with water
- 2
Bring to a boil, then reduce to simmer for 15-20 minutes until fork tender
- 3
Drain potatoes and mash with butter and heavy cream until smooth
- 4
Season with salt and pepper to taste
- 5
Chop green onions into 1/4 inch slices and add 1/4 cup to mashed potatoes, reserve remainder for garnish
- 6
Slice bacon into matchsticks and cook until browned and crispy
- 7
Add 1 1/2 tablespoons of mashed potatoes to each spring roll wrapper
- 8
Roll spring rolls and secure ends with water
- 9
Heat oil in deep pan to 350 degrees with 4 inches depth
- 10
Fry spring rolls 1-2 minutes per side until golden
- 11
Drain on paper towels
- 12
Cut diagonally in half and place on serving plate
- 13
Garnish with cheese, cooked bacon, and reserved green onions, serve with sour cream
Tips
Fresh spring roll wrappers work better than the dried ones that need rehydration as they're easier to handle and less likely to tear.
Make sure oil temperature stays at 350 degrees for even cooking - too hot and the outside burns before the filling warms through.
Don't overfill the spring rolls as this makes them difficult to seal and they may burst during frying.
Good to Know
Refrigerate assembled uncooked spring rolls up to 1 day before frying. Cooked spring rolls best eaten immediately but can be reheated in oven at 375F for 5-7 minutes.
Mashed potato filling can be made 1 day ahead and refrigerated. Spring rolls can be assembled morning of serving and refrigerated until ready to fry.
Serve immediately while hot and crispy with sour cream for dipping. Garnish with extra cheese, bacon, and green onions.
Common Mistakes
Don't skip draining oil on paper towels or spring rolls will be greasy
Avoid overfilling wrappers to prevent bursting during frying
Don't let oil temperature drop too low or spring rolls will absorb excess oil
Substitutions
Dairy-Free Swaps
General Alternatives
slightly thicker texture
less smoky flavor
FAQ
Can I bake these instead of frying?
Yes, brush with oil and bake at 400F for 12-15 minutes, turning once. They won't be as crispy but will be lighter and still delicious.
How long do leftovers keep?
Store in refrigerator up to 3 days. Reheat in oven at 375F for 5-7 minutes to restore some crispiness rather than microwaving.
Can I freeze these spring rolls?
Freeze uncooked assembled rolls up to 1 month. Fry directly from frozen, adding 1-2 minutes to cooking time. Don't freeze cooked ones as they get soggy.