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    Home » Recipes » Recipes

    Loaded Baked Potato Spring Rolls

    January 19, 2020 by Laureen King

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    Homemade Spring Rolls filled with the sensational flavors of a loaded baked potato! via @artandthekitch

    The sensational flavor of a loaded baked potato wrapped inside crunchy, crisp spring rolls. Easy to make with step by step instructions to help you make the perfect spring rolls at home.

    Stack of spring rolls filled with a baked potato mixture.

    Loaded Baked Potato Spring Rolls are a unique appetizer that will be a big hit at your next party! The inspiration for this scrumptious recipe came from a wonderful restaurant we enjoyed many times while living in Florida, the Salty Pelican.

    Stack of spring rolls filled with a baked potato mixture.

    I serve these spring rolls with my Homemade Ranch Dip. The combination is out of this world delicious!

    Can you freeze these spring rolls?

    Yes, make these spring rolls ahead of time as they freeze quite well. Place them on a cookie sheet lined with parchment paper to freeze. Once frozen, the spring rolls can be stored together in a freezer bag.

    Stack of spring rolls filled with a baked potato mixture.

    Most local grocery stores now stock spring roll wrappers. They usually come in 2 sizes. For this recipe, I used the large size to allow for filling with about 2 tablespoons of the baked potato mixture. Although spring rolls wrappers are very thin they are actually very easy to work with.

    Some tips for making the perfect Loaded Baked Potato Spring Rolls:

    • Start with a baked russet potato. Boiled potatoes will not give you the same "baked potato flavor".
    • After removing skin from the potatoes, let them cool down before adding the other ingredients. You do not want the cheese to melt. Also, if the filling is hot it will cause the spring roll wrappers to become soggy.
    • Be sure your wrappers are fully thawed before starting. Thaw in refrigerator overnight, or about 30 minutes on the counter.
    • While preparing each spring roll, keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
    • Roll the filling tightly in the spring roll wrappers and seal with a dab of cornstarch and water mix.
    • A deep fryer works best for frying spring rolls as it keeps an even temperature. Using a wok or large pan on the stovetop will work, but I find it a lot messier and difficult to regulate the temperature of 350º Fahrenheit.
    • Do not overcrowd the rolls when frying or they won’t cook evenly. Do just a few at a time.
    Stack of spring rolls filled with a baked potato mixture.

    Step by Step instructions for wrapping spring rolls

    Lay a spring roll wrapper on a clean, dry surface.

    Spring roll wrapper on black slate cutting board.

    Spoon 2 heaping tablespoons of baked potato filling near the bottom corner of the spring roll wrapper.

    Heap of potato filling on a spring roll wrapper.

    Lift the bottom corner over filling and begin rolling.

    Heap of potato filling on a spring roll wrapper.

    Fold the wrapper tightly over filling. Continue to roll tightly about half way up wrapper.

    Rolling a spring roll filled with potato mixture.

    Fold the side corners towards the center.

    Rolling a spring roll filled with potato mixture.

    Dip your finger into the cornstarch slurry and coat top of spring roll wrapper. Finish rolling to seal spring roll.

    Rolled up, uncooked spring roll on black slate cutting board.

    Carefully place the spring rolls into the heated oil. Avoid overcrowding to ensure the spring rolls cook evenly.

    Two spring rolls in basket of deep fryer.

    Fry until golden brown. Remove and place on a wire rack.

    Two spring rolls in basket of deep fryer.

    Cool slightly before serving.

    Two fried spring rolls on black slate cutting board.
    Crispy spring rolls filled with a potato filling.

    Loaded Baked Potato Spring Roll

    Laureen King
    Homemade Spring Rolls filled with the sensational flavors of a loaded baked potato!
    5 from 5 votes
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    Prep Time 30 mins
    Cook Time 7 mins
    Course Appetizer
    Cuisine American
    Servings 12
    Calories 145 kcal

    Ingredients
      

    • 2 cups russet baked potatoes fully cooked
    • ½ cup lean bacon cooked and chopped I remove excess fat
    • ½ cup green onion chopped
    • 1 cup cheddar cheese shredded
    • ½ cup sour cream
    • ¼ teaspoon kosher salt
    • ½ teaspoon fresh ground pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 12 spring roll wrappers
    • 1 tablespoons cornstarch mixed with ¼ 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: 145kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 17mgSodium: 422mgPotassium: 154mgFiber: 1gSugar: 1gVitamin A: 196IUVitamin C: 2mgCalcium: 94mgIron: 1mg
    Keyword baked potato spring rolls, homemade spring rolls
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Md

      January 20, 2020 at 6:20 pm

      5 stars
      Yum

      Reply
    2. Garry

      January 26, 2020 at 2:05 pm

      5 stars
      Absolutely amazing!!

      Reply
      • Laureen King

        January 26, 2020 at 2:12 pm

        thank you Garry, glad you enjoyed the recipe!

        Reply

    Trackbacks

    1. Homemade Ranch Dip Recipe - Art and the Kitchen says:
      December 27, 2021 at 8:53 am

      […] of dipping like fresh vegetables, chips, chicken wings and so much more. I love this dip on my Baked Potato Springrolls. Getting the kids to eat more vegetables will be a breeze when you serve with this dip! Best of all […]

      Reply

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

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