Grand Lux Cafe Double Stuffed Potato Spring Rolls
User Reviews
5.0
6 reviews
Excellent
Grand Lux Cafe Double Stuffed Potato Spring Rolls
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You are going to love these grand lux cafe double stuffed potato spring rolls.
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Ingredients
- 1 pound russet potatoes, peeled, and chopped into large chunks
- 1/4 cup heavy cream you may want to add a little more
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 bunch green onions
- 1 package spring roll wrappers (you can use egg roll wrappers)
- 4 ounces applewood smoked bacon
- 1/2 cup cheddar cheese, shredded
- 1/4 cup sour cream
- vegetable oil for frying
Instructions
- Mashed potatoes Place peeled and cut potatoes into a saucepan, and cover with water. Bring the 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 the water, and mashed potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper.
- Chop the green onions into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and resume 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: 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: 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.
- 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.
Notes
- Eliminate Moisture: After draining your potatoes, return them to the hot pot and stir for 1-2 minutes over low heat. This evaporates excess moisture, preventing soggy spring rolls.
- Proper Rolling Technique: Roll the wrappers tightly, squeezing out any air bubbles as you go. Air pockets can cause the wrappers to burst during frying, releasing the filling into the oil.
- Temperature Control: Maintain oil temperature between 340-360°F for the crispiest results. Too hot and they'll burn before cooking through; too cool and they'll absorb excess oil and become greasy.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
28mg
(9%)
Sodium
427mg
(18%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
0g
(0%)
Vitamin A
215IU
(4%)
Vitamin C
2.1mg
(2%)
Calcium
65mg
(7%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 427mg | 18% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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