Loaded Baked Potato Spring Roll
Servings: 12
Calories: 145kcal
Homemade Spring Rolls filled with the sensational flavors of a loaded baked potato!
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Ingredients
- 2 cups russet baked potatoes fully cooked
- 1/2 cup lean bacon cooked and chopped I remove excess fat
- 1/2 cup green onion chopped
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 spring roll wrappers
- 1 tablespoons cornstarch mixed with 1/4 cup water for sealing spring rolls
- vegetable oil for frying
Instructions
- Bake potato until fully cooked. Remove skin and mash with fork or potato masher.
- Allow to cool before adding bacon, green onion, cheese and sour cream.
- Stir in salt, pepper, garlic powder and onion powder. Mix all ingredients until well combined.
- Heat vegetable oil in deep fryer to a temperature of 350ºF. If using a wok or pot fill with 2 inches of vegetable oil.
- Lay spring roll wrapper on a clean, dry surface. Spoon 2 heaping tablespoons of filling near bottom corner.
- Lift bottom corner over filling and begin rolling tightly about half way up.
- Fold over sides towards center, and continue to roll. Dip your finger into the cornstarch and water mix and brush over top corner. Finish rolling to seal and place seam side down until ready to fry.
- Carefully place spring rolls into hot oil and cook until golden brown, turning occasionally. Cook only a few at a time to avoid overcrowding.
- Place on wire rack to cool a bit before serving.
- Serve with your favorite dip or try my awesome recipe for Homemade Ranch Dip. It goes great with these spring rolls.
Notes
Recipe for Homemade Ranch Dip
Nutrition
Calories: 145kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 422mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg