A perfect snack or side dish!
These tasty treats are fun to make and absolutely delicious. When challenged to describe their flavour, the best comparison I could think of was that they are like crispy pierogis. I like to use russet potatoes but feel free to use your favourite; just be sure that they are mashed (and preferably also whipped) to a very smooth consistency. To make a vegetarian version, swap in coconut or carrot bacon and of course you can use non-dairy butter, milk and cheese if needed for vegan or lactose-free. I prefer thinner spring roll wrappers (sometimes called pastries) but you can substitute with wonton or egg roll wrappers which are similar though a bit thicker.
- 5-6 medium potatoes (enough to yield 3 cups when mashed)
- 1/4 cup (58 g) butter
- 1/2 cup (125 mL) cream or milk
- 2/3 cup (55 g) shredded cheddar cheese
- 1/4 cup (12 g) minced chives or green onion tops
- 1/2 cup (56 g) crumbled crispy bacon (about 5 slices)
- 25 – 30 6 inch (15 cm) square spring roll pastries (wrappers)
- 1 egg, beaten
- Sour cream and minced chives, for dipping
- Peel potatoes and cut into 2 inch (5 cm) pieces. Place in a large pot of generously salted water. Bring to a boil and cook until tender. Drain well then coarsely mash. Add butter and cream then whip with an electric hand mixer until very smooth. Stir in cheddar, chives and bacon and place in the fridge to cool completely.
- While potatoes are cooling, line a baking tray with parchment paper and set aside.
- Peel four wrappers at a time off the stack and cover the rest with plastic wrap so they don’t dry out.
- Place the wrappers on your work surface with one point facing towards you. Scoop out about 2 tablespoons of the cooled potato mixture and shape it into a cylinder about 3 inches long. Place one cylinder on each of the four wrappers, just below the midline (see explanatory photo below which shows the assembly, clockwise from upper left).
- With your fingertip, spread the beaten egg mixture on the edges of the top half of each wrapper (the part that is furthest away from you). Roll the wrappers up, burrito-style, by folding the bottom point up over the filling. Then fold the two sides towards the centre; after that you can roll it reasonably as up towards the top point, pressing as you finish.
- Place the wrapped spring rolls on the prepared baking tray, seam side down, and proceed with the next batch, repeating until all the filling has been used.
- At this point the spring rolls can be frozen on the baking tray then transferred to an airtight container and stored in the freezer for up to 2 months.
- If baking right away, preheat oven to 400F or set air fryer to 400F. Brush each spring roll with oil.
- Bake until golden brown all over for 10 minutes in air fryer if not frozen; 15 – 18 minutes if cooking from frozen.
- Bake for 18 – 20 minutes in oven, turning once; 22 – 25 minutes if cooking from frozen.
- Serve hot with sour cream and chives for dipping.
Makes 25 – 30 spring rolls.