Double Stuffed Potato Spring Rolls® Recipe
Creamy Mashed Potatoes with a Touch of Green Onion, Rolled in Crispy Asian Wrappers Topped with Melted Cheddar, Applewood Smoked Bacon and Green Onion
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Ingredients
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Mashed Potato Filling
Assembly & Topping
Frying (or Baking) Finish
Method
Mashed Potato Filling
- 1
- 2
- 3
Finish filling
Stir in the butter, cream cheese, and milk until creamy. Mix in the 3 tablespoons finely sliced green onions, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning. Let the filling cool until warm or room temperature (about 15–20 minutes) so it won’t steam or tear wrappers during assembly.
Assembly & Topping
- 4
Prepare seal slurry and bacon
In a small bowl, mix 2 teaspoons flour with 2 teaspoons water to make a paste (seal slurry) and set aside. Cook the bacon until crisp (pan-fry or bake), drain on paper towels, then crumble into small pieces. Preheat oil if frying: heat 1 cup neutral oil in a large skillet to 350°F (175°C) or prepare an oven rack and preheat oven to 425°F (220°C) if baking.
- 5
Portion filling
Place one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Spoon about 2 tablespoons of mashed potato filling onto the lower third of the wrapper, spreading into a log about 3 inches long but leaving a 1/2-inch border at the edges. Sprinkle about 1 tablespoon shredded cheddar over the filling and 1/2 tablespoon crumbled bacon on top of the cheese.
- 6
Roll and seal
Fold the bottom corner up over the filling, tuck snugly, fold the two side corners toward the center, then continue rolling toward the top corner. Brush the top corner and side edges with a little seal slurry and press to seal. Repeat with the remaining wrappers and filling. You should get 10–12 rolls depending on exact portion size.
Frying (or Baking) Finish
- 7
Shallow-fry
If frying: in a large skillet, keep oil at 325–350°F (160–175°C). Fry spring rolls in batches, seam-side down first, 2–3 minutes per side or until golden brown and crisp. Turn carefully so they brown evenly. Transfer to a wire rack or paper towels to drain. While hot, immediately sprinkle an additional pinch (about 1 tablespoon divided among rolls) of shredded cheddar on each roll so it melts slightly, then sprinkle remaining crumbled bacon and sliced green onion on top.
- 8
Bake (alternative)
If baking: place rolls seam-side down on a parchment-lined baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425°F (220°C) for 12–15 minutes, turning once halfway, until golden and crisp. During the last 1–2 minutes, remove pan briefly and sprinkle the tops with remaining shredded cheddar so it melts. Return to oven to finish melting, then top with crumbled bacon and sliced green onion.
- 9
Serve
Arrange the Double Stuffed Potato Spring Rolls on a platter and serve hot. Provide optional dipping sauces such as ranch, spicy mayo, or sweet chili on the side.
