It took me a long time to find the thin spring roll wrappers. For several years of my life I didn’t understand where I could get them. When I finally did though, I knew the possibilities were endless. You could never stuff potatoes into an egg roll, it would be gross. But with the thin crispy spring rolls it’s perfect. These rolls are stuffed with potato, broccoli, bacon, and cheese. Just what you want to eat in a potato spring roll!
Cheese, potato, broccoli, bacon, and some sour cream in the food processor.
Put your mashed potato goodness into one of the spring roll wrappers.
Then just fry em up.
Oh yea! These are really good.
I feel like if they sold these at any sports bar they would be the most popular item.
The broccoli gives the whole thing a nice touch
Bacon Broccoli Potato Spring Rolls
- 3 yukon gold potatoes
- 1 small head of broccoli
- 2 cups jack cheese grated
- 5 strips bacon
- 2 tablespoons butter
- 1/4 cup sour cream
- salt and pepper
- spring roll wrappers
- Bake the potatoes until tender. Roughly chop and add to the food processor. Cook the bacon and add to the food processor. Chop the broccoli and add it as well. Add the cheese and butter. Pulse and add sour cream as needed to make the mixture more smooth, but you want it to remain fairly thick and stable
- Lay out a spring roll wrapper and add about 1/4 cup of potato filling to it. Roll it up and deep fry at 350 for about 5 minutes until the wrapper is browned but before the filling starts oozing out. Serve with gravy or as-is!