Loaded Mashed Potato Spring Rolls

These Loaded Mashed Potato Spring Rolls are a next level option to add to your appetizer menu. Fried until crispy and golden, they're ready to be served with sour cream or ranch dressing for dipping. Bonus, Air Fryer instructions included!

Loaded Mashed Potato Spring Rolls

These spring rolls are a fusion of two crowd pleasing favorites. They're indulgent and packed with flavors that will appeal to everyone at your small bites table. They're ideal for casual snacking, game day eats and special holiday gatherings where you want to serve something memorable while your family and friends wait for the main event.

Helpful Tips for Making Mashed Potato Spring Rolls

• I opt for wonton wrappers for these spring rolls for the perfect two bite size.
• The mashed potato filling can be prepared up to 2 days in advance and chilled until you're ready to assemble. In fact, it's important to start with chilled potatoes so making them in advance is a huge bonus.
• If you'd like to lighten up the filling you can use light cream cheese, light butter and turkey bacon in the same amounts.
• You can make a homemade ranch dip or use good ole sour cream for dipping in keeping with loaded mashed potatoes.
• For the air fryer fans, you can make this recipe in an air fryer, too!
• Air Fry Instructions:  (Also in Cook's notes)
• Preheat air fryer 390°F. Spray basket of air fryer with cooking spray or an oil spritzer.
• Assemble spring rolls per the recipe. Spray on all sides with cooking spray.
• Arrange spring rolls in a single layer in the basket. Cook in batches, until lightly browned for 5-6 minutes.
• Turn, spritz again and cook until golden brown and crisp another 5-6 minutes longer. Adjust the time depending on how your appliance performs.
• Serve with sour cream or ranch dressing for dipping.
• When doing so, be sure to spray them well with oil spray or cooking spray so they'll fry crisp.

Other Potato Recipes to Add to the Menu

We love spuds at our house and in fact, I can't think of a single way I've made them that they weren't gobbled up in no time flat. More potato recipes from the recipe index that you may like to try:

• A fan favorite these Nested Potato Skins double as an appetizer or a side dish.
• Loaded Baked Potato Dip is served with waffle fries for dipping.
• Loaded Potato Cakes features a crispy coating using a secret ingredient that takes them over the top.
• These sweet and salty Potato Chip Clusters are holiday party ready.

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Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider Strainer
• Electric Mixer

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Loaded Mashed Potato Spring Rolls

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Appetizer

Cuisine: American

Keyword: baked-garlic-herb-mashed-potatoes, loaded-mashed-potato-spring-rolls, spring-rolls-recipes

Servings: 30 servings

Calories: 108kcal

Ingredients

• 5 medium-large Yukon Gold potatoes, peeled cut into 1 inch cubes (To equal roughly 3 cups mashed)
• 1 teaspoon salt divided use
• 1 tablespoon unsalted butter
• 4 oz chive and onion cream cheese softened
• ½ teaspoon granulated garlic or garlic powder
• black pepper to taste
• ¾ cup shredded colby jack cheese
• 6 slices bacon cooked and finely crumbled
• 6 medium green onions thinly sliced
• 30 wonton wrappers
• 1 large egg beaten with 1 tablespoon cold water
• 4 cups vegetable or peanut oil for frying
• sour cream for serving

Instructions

• To make filling: In a medium size pot, cover potatoes completely with cold water. Add ½ teaspoon salt and bring to a boil. Lower heat to medium-high cooking for 8-10 minutes or just until fork tender. Drain well.
• To the potatoes, add butter, cream cheese, reserved ½ teaspoon salt, granulated garlic and black pepper to taste. Whip with an electric mixer until smooth. (You may adjust salt to taste.)
• Mix in shredded cheese, bacon and green onion by hand. Chill potato filling for 1-2 hours or overnight. (Reserve 2 tablespoon green onion for garnishing)
• To assemble: Brush wonton wrappers with beaten egg on all outside edges. Fill wonton wrappers with about 1 tablespoon potato filling. Roll up starting with pointed edge, folding sides into filling ending pointed edge side down. Seal adding a bit with more egg, if needed to seal.
• Preheat 2 inches of oil in a deep skillet or pot and heat to 350-360°F. Fry spring rolls in batches for 3-4 minutes, until crispy and golden, turning for even browning. Have nearby a pan lined with paper towels. Remove from oil using a slotted spoon to pan to drain.
• Serve immediately garnished with reserved bacon and onion with sour cream or ranch dressing for dipping.

Notes

To Air Fry: 

• Preheat the air fryer 390°F. Spray basket of air fryer and spring rolls on all sides with cooking spray or an oil spritzer.
• Assemble spring rolls per the recipe. Spray on all sides with cooking spray. 
• Arrange spring rolls in a single layer in the basket. Cook in batches, until lightly browned for 5-6 minutes.
• Turn, spritz again and cook until golden brown and crisp another 5-6 minutes longer. Adjust the time depending on how your appliance performs.
• Serve with sour cream or ranch dressing for dipping.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 190mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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