Food Fashion and Flow: Loaded Potato Springrolls   

Thursday, June 27, 2013

Loaded Potato Springrolls

I am a potato lover and I can never get enough of them.  When I go to a steakhouse I love to get a loaded baked potato overflowing with sour cream and chives. Can you imagine that in a spring roll? These potato spring rolls capture the great flavor of a baked potato with all the fixings and the addition of the spring roll wrapper turns them into a fun appetizer. These spring rolls make an amazing side with steak or your choice of meat, or if you are vegetarian, just add a nice green salad.

This is a very versatile recipe and a great blueprint for you to add other delicious ingredients. You can bake these or you can deep fry them and I guarantee that they are delicious both ways. What makes them really pop with flavor is a simple dipping sauce with sour cream and a hint of horseradish. If you like a little more spice, add a bit of wasabi powder or more cayenne.

 Start with a pound of  potatoes peeled and cut into large chunks

After they are fork tender mash and add the seasonings (complete instructions are  at end of post)

Add 1 1/2 tablespoons potato to each spring roll wrapper

rolling the spring rolls is easy once you get started

And what you end up with is these tasty little morsels


1 Pound Potatoes peeled into large chunks
1/2 cup heavy cream
1 tablespoon butter
1 teaspoon salt
1/4 cup chopped chives
1/2 cup shredded cheddar cheese
1 package spring roll or egg roll wrappers
1/2 cup sour cream
1 teaspoon cider vinegar
1 teaspoon Dijon mustard 
1/4 teaspoon red pepper
1 tablespoon prepared horseradish
1/2 cup chopped green onion


Place potatoes in saucepan or pot and bring to a boil. Reduce heat and simmer for 20 minutes until fork tender. Drain water and mash with a fork or potato masher. Add heavy cream and mix until smooth. Add butter, salt, chopped chives and cheddar cheese. 

Add 1 1/2 tablespoons potato to each spring roll wrapper. Use water to seal spring rolls after they have been wrapped.

Baking Instructions

Preheat oven to 400. Generously spray a baking sheet with cooking spray. Spray the spring rolls with cooking spray and bake for 20-25 minutes. turn over halfway through cooking.

Frying Instructions

In a frying pan, add enough oil to cover the bottom 3-4 inches of the pan. Heat oil to 350 degrees. Cook in small batches for 1-2 minutes per side,or until light golden brown. Drain on paper towels.

When the spring rolls are done. Garnish them by sprinkling the chopped green onion over them.

For Sour Cream Horseradish Dipping Sauce

In a small bowl combine sour cream, vinegar, mustard, pepper and horseradish

Try these the next time you have steak. Seriously. Together they are perfection. Not a meat eater? No problem. These are good with just about anything. Just get them in your mouth...

Bon Appetit!


Elisa K said...

oh these look yummy! i definitely have to try them!

Emmy said...

You are always so creative with your recipes. This sounds really good, LV. How can you go wrong with potatoes AND spring rolls? :D

Maureen said...

I'm in love with these potatoey spring rolls!

Royal Maven said...

Yum! I'm going to try this recipe.

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