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.
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.
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.
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.
Step by Step instructions for wrapping spring rolls
Lay a spring roll wrapper on a clean, dry surface.
Spoon 2 heaping tablespoons of baked potato filling near the bottom corner of the spring roll wrapper.
Lift the bottom corner over filling and begin rolling.
Fold the wrapper tightly over filling. Continue to roll tightly about half way up wrapper.
Fold the side corners towards the center.
Dip your finger into the cornstarch slurry and coat top of spring roll wrapper. Finish rolling to seal spring roll.
Carefully place the spring rolls into the heated oil. Avoid overcrowding to ensure the spring rolls cook evenly.
Fry until golden brown. Remove and place on a wire rack.
Cool slightly before serving.
Loaded Baked Potato Spring Roll
- 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
- 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.