Irish Spring Rolls Recipe

Cook potatoes

Place diced potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, about 10–12 minutes. Drain and set aside to steam-dry for 2 minutes, then mash coarsely with a fork or potato masher; leave some small pieces for texture.

Sauté onion and cabbage

While potatoes cook, heat 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Add shredded cabbage and a pinch of salt; cook, stirring occasionally, until cabbage is softened and just beginning to brown at the edges, 8–10 minutes. If the pan gets dry, add the remaining tablespoon of butter.

Combine filling

Transfer the cooked cabbage and onions to the bowl with mashed potatoes. Add chopped parsley, chives, grated cheddar, 1 teaspoon salt, 1/2 teaspoon black pepper and nutmeg (if using). Stir to combine into a cohesive, slightly firm filling. Taste and adjust seasoning. Allow filling to cool to room temperature (about 15–20 minutes) so wrappers won’t steam and tear.

Prepare sealing slurry

Whisk together 2 tablespoons all-purpose flour with 2 tablespoons cold water to make a paste. This will act as the glue to seal the wrappers. Set aside.

Fill and roll wrappers

Place one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the cooled potato-cabbage filling onto the lower third of the wrapper, leaving a 1/2 inch border. Fold the bottom corner up over the filling, then fold both side corners toward the center. Brush the top corner edge with the flour slurry and roll tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 8–10 rolls depending on wrapper size and filling amount.

Heat oil and fry

Pour about 1/2 inch of vegetable oil into a heavy skillet (or heat 1 cup in a 10–12 inch skillet) and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles on contact. Fry spring rolls in batches, seam-side down first, turning occasionally, until golden brown and crisp on all sides, 2.5–4 minutes per batch. Use tongs to avoid rupture. Transfer to a paper-towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) if desired.

Bake option (lighter)

For a baked version, preheat oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined baking sheet, lightly brush or spray with oil, and bake 12–16 minutes, turning once, until golden and crisp.

Serve hot with lemon wedges and a small bowl of brown or whole-grain mustard for dipping. Sprinkle toasted sesame seeds over the rolls if you want a visual contrast and extra nuttiness. A squeeze of lemon brightens the rich potato-cheddar filling.