Grand Lux
Potato Spring Rolls
Preparation: 10 min , Cook Time: 10 min
INGREDIENTS:
1 pound russet potatoes, peeled, and chopped into large chunks
1/4 1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt
1 package spring roll wrappers (you can use egg roll wrappers)
4 ounces applewood smoked bacon
1/2 cup Cheddar cheese, shredded
1/4 cup sour cream
1 bunch green onions, sliced up
DIRECTIONS:
Place peeled and cut potatoes into a saucepan, and cover with
water. Bring saucepan to a boil, and them reduce to a simmer,
Simmer potatoes for 15 - 20 minutes, or until potatoes are fork
tender. When potatoes are tender, drain off water, and mashed
potatoes with a hand masher, add butter, and heavy cream, blend
until smooth. Season to taste with salt and pepper.
Chopped bunch of green onions, chop the greens 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.
Slice bacon into matchstick slices, and cook bacon until the bacon
is browned and crispy.
Try to use fresh spring roll wrappers, (the ones that need to be
re-hydrated could be difficult to work with). Add about 1 and 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.
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.
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.
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