Name: Loaded Potato Spring Rolls with Garlic Sour Cream
Yield: Makes 16
Ingredients: 1 large egg, lightly beaten; 2 tablespoons minced fresh chives, for garnish; 1 pound (455 g) Idaho potatoes (about 3 medium), peeled and cut into large dice; 3 garlic cloves, smashed and chopped to a paste with ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 cup (240 ml) sour cream; Kosher salt; Cold water; 10 thin slices bacon; 1 cup (4 ounces/115 g) coarsely shredded cheddar cheese; ¼ cup (60 ml) sour cream; freshly ground black pepper; 16 spring roll wrappers (made with wheat), covered with a damp cloth; 6 cups (1.4 L) canola oil for deep-frying; 2 green onions (dark green and pale green parts only), thinly sliced; Egg wash (1 large egg, lightly beaten with 1 tablespoon water); 2 tablespoons all-purpose flour

Preparation info

Makes
16

Difficulty
Medium

Appears in

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?