Loaded Potato Spring Rolls with Garlic Sour Cream


Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Everyone’s favorite veggie side dish and bar dish rolled into a crispy roll. This recipe was created a few years ago when I was trying to come up with bar snacks for Super Bowl Sunday. I don’t remember much about that game, but I do remember that these sold out in about an hour. Crispy exterior, creamy, cheesy interior bursting with green onion and bacon flavor. The only thing left to say is: Can I get a beer with that?


For the Garlic Sour Cream

  • 1 cup (240 ml) sour cream
  • 3 garlic cloves, smashed and chopped to a paste with ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh chives, for garnish

For the Potato Skin Filling

  • 1 pound (455 g) Idaho potatoes (about 3 medium), peeled and cut into large dice
  • Cold water
  • Kosher salt
  • 10 thin slices bacon
  • 1 large egg, lightly beaten
  • ¼ cup (60 ml) sour cream
  • 2 tablespoons all-purpose flour
  • 2 green onions (dark green and pale green parts only), thinly sliced
  • 1 cup (4 ounces/115 g) coarsely shredded cheddar cheese
  • freshly ground black pepper

For the Spring Rolls

  • 16 spring roll wrappers (made with wheat), covered with a damp cloth
  • Egg wash (1 large egg, lightly beaten with 1 tablespoon water)
  • 6 cups (1.4 L) canola oil for deep-frying
  • Kosher salt


Make the garlic sour cream

In a small bowl, combine the sour cream and garlic, season with the pepper, and stir. Cover and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to meld.

Make the filling

Put the potatoes in a medium pot, cover with cold water by 2 inches (5 cm), and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.

Drain well, return the potatoes to the pot, and let any excess water evaporate for 1 minute over low heat. Spoon the potatoes in batches into a ricer and rice into a large bowl.

While the potatoes are cooking, cook the bacon according to the directions until the fat has rendered and the bacon is golden brown and crispy. Remove the bacon to a plate lined with paper towels, let cool slightly, then coarsely chop. Transfer the fat to a heatproof cup or bowl.

While the potatoes are still warm, add the reserved rendered bacon fat, the egg, sour cream, and flour and mix well until combined. Fold in the green onions and cheese and season with salt and pepper. Let cool to room temperature. The filling can be made 1 day in advance and stored tightly covered in the refrigerator. Let come to room temperature before using.

Make the spring rolls

Transfer the filling to a pastry bag with a large plain tip. Orient the wrappers like diamonds on a clean, dry surface and add a heaping tablespoon of the filling to the center of each wrapper, then brush the sides with the egg wash. Fold the bottom corner over the filling. Fold the left corner over the filling. Fold the right corner over the filling. Brush the rest of the spring roll wrapper with more of the egg wash, then tuck in the sides of the upper corner of the spring roll wrapper. This is to avoid overhang. Roll the spring roll upward, tightly, until the final remaining corner is wrapped and secured.

Heat the oil in a large Dutch oven until it reaches 350°F (175°C) on a deep-fry thermometer and line a baking sheet with several layers of paper towels.

Fry the spring rolls in batches of 4 until golden brown and the filling is heated through, about 5 minutes. Remove with a spider or slotted spoon to the prepared baking sheet and season with a bit of salt.

To serve

Transfer the sour cream to a clean bowl and garnish with the chives. Serve alongside the spring rolls.