Breads & Bakingcopykat5.0
Grand Lux Cafe Double Stuffed Potato Spring Rolls
You are going to love these grand lux cafe double stuffed potato spring rolls.
👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
📝 Preparation Steps
1
Mashed potatoes Place peeled and cut potatoes into a saucepan, and cover with water. Bring the saucepan to a boil, and then reduce to a simmer, simmer potatoes for ⏱️ 15 - 20 minutes, or until potatoes are fork tender. When potatoes are tender, drain off the water, and mashed potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper.
butter2 tablespoons
2
Chop the green onions into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and resume the remaining green onion slices for the garnish.
3
Slice bacon into matchstick slices, and cook bacon until the bacon is browned and crispy.
4
To make spring rolls: I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated could be difficult to work with. Add about 1 1/2 tablespoons of mashed potatoes to the spring roll. Roll the spring roll, and secure the ends with a bit of water. Repeat until you have either no more mashed potatoes or no more spring roll wrappers.
spring roll wrappers ( (you can use egg roll wrappers))1 package
5
Cook spring rolls: In a deep pan, add enough oil to cover the bottom 4 inches of the pan with cooking oil. Heat oil until it is about 350 degrees. Add a few spring rolls at a time to the oil, cook for about 1 to ⏱️ 2 minutes on each side. Drain spring rolls on paper towels.
6
Cut spring rolls diagonally in half. Place spring rolls on a serving plate, garnish with cheese, cooked bacon, green onion tops, and serve with sour cream.
Nutrition Facts
calories
279 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sodium Content
427 mg
protein Content
7 g
cholesterol Content
28 mg
carbohydrate Content
29 g
saturated Fat Content
8 g
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