Loaded Mashed Potato Spring Rolls (Joey Copycat)
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!
Servings: 4 Servings
Calories: 696kcal
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
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.
Nutrition
Calories: 696kcal | Carbohydrates: 84g | Protein: 19g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 601mg | Potassium: 1521mg | Fiber: 5g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 20mg | Calcium: 233mg | Iron: 4mg
