Elevate your mashed potato game with these loaded mashed potato spring rolls! This Joey restaurant copycat recipe takes the creamy mashed potatoes we know and love, and gives them a crispy twist with all your favorite toppings. This recipe is the ultimate use for leftovers, too!
Jump to:
Why You'll Love This Recipe
- A true restaurant copycat: These crispy potato spring rolls are almost identical to the famous Joey restaurant side dish. You can have a delicious steakhouse-style dinner without leaving the comfort of your kitchen. To add to your collection of Joey copycats, give these szechuan chicken lettuce wraps a try!
- Customizable: The original recipe for these spring rolls has classic loaded toppings, including bacon, green onions, cheese, and sour cream. If you like one topping more than the other or want to try something completely new, these crispy egg rolls are a blank canvas.
- No deep fryer needed: This recipe ditches the deep fryer and shallow fries the spring rolls instead. This means you do not need a lot of oil or a messy cooking set-up.
Ingredient Notes
- Spring roll wrappers: You can usually find spring roll wrappers in the freezer section at the grocery store. They are sometimes labeled as egg roll wrappers. Be careful not to buy rice paper wrappers used for fresh summer rolls.
- Mashed potatoes: This recipe is perfect for any leftover mashed potatoes you have on hand. If you want to make a fresh batch to make this recipe, I recommend these steakhouse mashed potatoes.
- Aged cheddar cheese: Freshly grated cheese is a must for this recipe. The cheese gets sprinkled on top of the hot fried rolls and will melt with the carry-over heat. Pre-shredded cheese will not melt the same way and will have a gritty texture.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Mashed potatoes: You can use boxed mashed potato mix, or premade mashed potatoes that you can find in the deli section of your grocery store.
- Spring roll wrappers: If you can't find spring roll wrappers, you can make smaller versions of these rolls using wonton wrappers.
- Aged cheddar cheese: Any cheddar cheese or colby jack cheese will work.
- Green onions: Substitute freshly chopped chives in place of green onions.
- Thick-cut bacon: Any bacon you have on hand will work. In a pinch, you can also use packaged bacon bits.
Variations
- Air fryer: You can pop these spring rolls into the air fryer to keep things lighter. Be sure to spray the rolls generously with cooking spray so that the spring roll wrappers brown evenly.
- Deep fry: Stay true to the classic recipe by deep frying the mashed potato rolls.
- Broccoli cheddar: Add a sprinkle of garlic powder, onion powder, shredded cheese, and finely chopped broccoli to the mashed potato filling for a broccoli cheddar spin on this restaurant side.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Defrost spring roll wrappers: Thaw the spring roll wrappers from the freezer for 30 minutes to 1 hour before using.
Prepare mashed potatoes: If making mashed potatoes from scratch, prepare one batch of potatoes and cool to room temperature.
Lay a spring roll wrapper on a flat surface. Add ½ a cup of mashed potatoes approximately 1 inch above the bottom of the wrapper. Shape the mashed potatoes into a log, leaving space on both sides of the wrapper. [photo 1]
Fold the bottom of the wrapper up onto the mashed potatoes. Then, fold both free sides of the wrapper inwards. [photo 2]
Dip your finger into water, and wet the sides of the wrapper as well as the seam at the top of the wrapper. Roll the bottom of the roll upwards, forming a spring roll. [photo 3]
Heat a deep pan over medium heat with a ¼ inch layer of vegetable oil until the oil has reached 350-355°F.
Carefully place the spring rolls into the heated oil. Let the rolls fry until golden brown and crispy on all sides. [photo 4]
Remove the crispy spring rolls from the oil with a slotted spoon or a spider, and drain the excess oil on a paper towel or a wire rack on a baking tray.
Arrange the rolls on a platter, and top with shredded cheese, chopped bacon, sour cream, and green onions.
Expert Tips
Test the oil: Test the heat of the oil by dropping a small piece of a spring roll wrapper, or mashed potato into the oil. If the oil makes small bubbles around the wrapper or potato, your oil is heated to the right temperature.
Fry seam-side down: Place the spring rolls seam-side down in the hot oil. This will keep the rolls intact while cooking and serving.
Fry in batches: If using a smaller skillet, fry the spring rolls in batches. If you overcrowd the skillet, the oil temperature will drop and the spring rolls will not be as crispy as you'd like.
Make Ahead & Storage
- The mashed potato filling can be made 3-4 days in advance. Keep refrigerated in an airtight container until you are ready to use.
- Bring premade mashed potatoes to room temperature before stuffing into wrappers.
- Spring rolls can be assembled 1-2 days in advance. Roll the spring rolls and store them in an airtight container or freezer bag in the fridge.
- When ready to serve, fry the spring rolls and serve hot.
Serving Suggestions
- Mains: These mashed potato spring rolls make the perfect side to most of your favorite mains like blackened creole chicken, grilled lemon garlic chicken, or Alabama white sauce chicken.
- Appetizers: These mashed potato rolls are a great appetizer choice, too! Serve these rolls as part of a spread with cheesy taco pockets, stuffed mushrooms neptune, and jalapeno cream cheese pinwheels.
- Dips: Dunk these crispy rolls into homemade ranch dressing, avocado goddess dressing, or basil feta dressing.
Recipe FAQs
Yes, you can freeze potato spring rolls! It is best to freeze the spring rolls before frying them up, and thawing before you are ready to fry them.
Your spring rolls may become soggy if the oil is not hot enough. If you fry in cold oil, the wrappers are more likely to absorb oil and not crisp up properly.
Didn't Find the Answer You're Looking For?
Ask AI to answer based on this specific recipe:
More Copycat Recipes
If You Try One of Our Recipes
Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, tag us in your creations, and be sure to try more of our copycat restaurant favorites!
Loaded Mashed Potato Spring Rolls (Joey Copycat)
Ingredients
- 1 batch Mashed potatoes - cooled to room temperature
- 8 Spring roll wrappers
- ½ cup Aged cheddar cheese - shredded
- 4 slices Bacon - thick-cut
- ¼ cup Green onions - finely chopped
- 2 tablespoon Water
Mashed Potato Recipe
- 6 Russet potatoes
- 1 cup Half and half cream
- ¼ cup Salted butter
- Kosher salt - to taste
Instructions
Preparing Mashed Potatoes from Scratch
- Fill a large pot with cold water, salt, and peeled potatoes. Bring to a boil over medium heat, and boil the potatoes until they are fork tender.6 Russet potatoes
- While the potatoes are boiling, heat the cream and butter in a saucepan over medium-low heat. Once heated, turn the heat to low to keep the cream warm while the potatoes cook.1 cup Half and half cream, ¼ cup Salted butter
- Once the potatoes are boiled, drain and return to the hot pot. Let the residual moisture on the potatoes evaporate. Using a potato masher, mash the potatoes until there are no visibly large chunks of potatoes.
- Add half of the cream mixture, and continue to mash until the cream is mixed in. Add the other half of the cream mixture to the potatoes along with salt and combine. Allow the potatoes to cool to room temperature.Kosher salt
Preparing Mashed Potato Rolls
- Lay a spring roll wrapper on a flat surface. Add ½ a cup of mashed potatoes approximately 1 inch above the bottom of the wrapper. Shape the mashed potatoes into a log, leaving space on both sides of the wrapper.8 Spring roll wrappers, 1 batch Mashed potatoes
- Fold the bottom of the wrapper up onto the mashed potatoes. Then, fold both free sides of the wrapper inwards.
- Dip your finger into water, and wet the sides of the wrapper as well as the seam at the top of the wrapper. Roll the bottom of the roll upwards, forming a spring roll.2 tablespoon Water
- Heat a large skillet over medium-high heat with a ¼ inch layer of oil until the oil has reached 350-355°F.
- Carefully place the spring rolls into the heated oil. Let the rolls fry until golden brown and crispy on all sides.
- Remove the crispy spring rolls from the oil and drain the excess oil on paper towels or a wire rack.
- Arrange the rolls on a platter, and top with shredded cheese, chopped bacon, sour cream, and green onions.½ cup Aged cheddar cheese, 4 slices Bacon, ¼ cup Green onions
✱Recipe Notes
- Test the oil: Test the heat of the oil by dropping a small piece of a spring roll wrapper, or mashed potato into the oil. If the oil makes small bubbles around the wrapper or potato, your oil is heated to the right temperature.
- Fry seam-side down: Place the spring rolls seam-side down in the hot oil. This will keep the rolls intact while cooking and serving.
- Fry in batches: If using a smaller skillet, fry the spring rolls in batches. If you overcrowd the skillet, the oil temperature will drop and the spring rolls will not be as crispy as you'd like.
Comments
No Comments