Loaded Potato Spring Rolls with Garlic Sour Cream

Name: Loaded Potato Spring Rolls with Garlic Sour Cream
Yield: Makes 16
Ingredients: Egg wash (1 large egg, lightly beaten with 1 tablespoon water); 16 spring roll wrappers (made with wheat), covered with a damp cloth; freshly ground black pepper; 6 cups (1.4 L) canola oil for deep-frying; 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; 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; 1 pound (455 g) Idaho potatoes (about 3 medium), peeled and cut into large dice

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?

Ingredients

Side dish
Spring

Ingredients

Method