Garlic Mashed Potato Spring Rolls

I saw these on a menu at Joey’s (I think it was Joey’s) and I was like YEPP, I need to make these! So that is what I did.

Prep Time: 10 minutes

Cook Time: 40 minutes

Serving Size: 8-12 Spring Rolls

Ingredients

  • 4 Russet Potatoes, peeled and cut into large cubes

  • 1-2 Tbsp. Margarine

  • 4oz Cream Cheese

  • 1/4 Cup Milk or Cream

  • 1-2 Tsp. Salt

  • 1-2 Tsp. Garlic Powder

  • 1 egg, beaten for egg wash

  • 1/2 Cup Vegetable Oil

  • 1/4 - 1/2 Cup + 2 Tsp. Evoolution Garlic Infused Oil

  • Spring Roll Wrappers

Directions

  • Boil the russet potato cubes until soft then drain. Add the margarine, cream cheese, milk, salt & garlic powder and 2 tsp garlic infused oil to the potatoes and mash together well.

  • Add the vegetable oil and remaining EVOO oil to a pan and heat.

  • While the oil is heating, lay out a spring roll wrap, egg wash 2 of the 4 sides then take approx 3-4 Tbsp of potato mixture and spread diagonally on the side opposite the egg wash (leave about 2 inches from the side of the wrap).

  • Fold the leftover 2 inches over the potatoes then pull relatively tight and begin rolling. Half way through, fold in the 2 outside corners then continue rolling to the egg wash tip. Set aside and repeat until you run out of potato.

  • Place 4-6 rolls in the hot oil (it should be on medium heat) and cook on all sides until golden brown, usually about 3-5 minutes a side. Remove from the oil, drain excess oil and place on a baking sheet in the oven on LOW heat to keep warm while you cook the remaining spring rolls.

  • Repeat steps until all spring rolls are cooked. Serve with sour cream, sriracha and sliced green onion or any desired dip. You could even serve with shredded cheese and bacon for a fully loaded version.

Side Dishes, HolidaysJessica DeRaafspring rolls, potato spring rolls, mashed potato