Grand Lux Cafe Double Stuffed Potato Spring Rolls

• russet potato↗1 lb

  peeled, and chopped into large chunks

• heavy cream↗1⁄8 cup
• butter↗2 tablespoons
• salt↗1⁄2 teaspoon
• spring roll wrappers (you can use egg roll wrappers)↗1 ounces

  package

• applewood smoked bacon↗4 ounces
• cheddar cheese↗1⁄2 cup

  shredded

• sour cream↗1⁄4 cup

Step-by-step instructions

1. 1

   Mashed potatoes.

2. 2

   Place peeled and cut potatoes into a saucepan, and cover with water. Bring saucepan to a boil, and then reduce to a simmer, simmer potatoes for 15 – 20 minutes, or until potatoes are fork tender. When potatoes are tender, drain off water, and mash potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper.

3. 3

   Chopped bunch of green onions, chop the greens into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and reserve the remaining green onion slices for the garnish. Slice bacon into matchstick slices, and cook bacon until the bacon is browned and crispy. To make spring rolls:

4. 4

   I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated could be difficult to work with. Add about 1 1/2 tablespoons of mashed potatoes to the spring roll. Roll the spring roll, and secure the ends with a bit of water. Repeat until you have either no more mashed potatoes, or no more spring roll wrappers. Cook spring rolls:

5. 5

   In a deep pan, add enough oil to cover the bottom 4 inches of the pan with cooking oil. Heat oil until it is about 350 degrees. Add a few spring rolls at a time to the oil, cook for about 1 to 2 minutes on each side. Drain spring rolls on paper towels. Assemble Grand Lux Cafe Double Stuffed Potato Spring Rolls:

6. 6

   Cut spring rolls diagonally in half. Place spring rolls on a serving plate, garnish with cheese, cooked bacon, green onion tops, and serve with sour cream.