Sometimes the strangest things can come together and create something delicious! These Mashed Spring Rolls are a perfect example of that. We don’t think we’d ever naturally think to stuff some crispy, golden spring roll wrappers full of a heaping glob of creamy mashed potatoes. And then, when you say it out loud (or read it in your head), the flavors sound questionable together… but you’ll just have to trust us with this one. The crunchiness met with the softness creates the most satisfying eating experience and the flavor combination is just delightful! This is why we try new things! If we hadn’t, we would have never gotten to taste how amazing these Mashed Spring Rolls are!
Ingredients
For the spring rolls:
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 3/4 teaspoon salt, plus more, to taste
- water, to taste
- 3/4 cup unsalted butter, cut into small pieces
- 3/4 cup half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 40 spring roll wrappers
- 1 1/2 tablespoons vegetable oil
Optional toppings:
- sour cream, to taste
- bacon bits, to taste
- green onions, to taste, sliced
- cheddar cheese, to taste, shredded
Directions
Step 1 –In a medium pot over high heat, add the potatoes, the extra salt, and enough of the water to cover the potatoes by an inch, and bring to a boil.
Step 2 –Reduce the heat to low and simmer the potatoes, covered, until they are soft when pierced with a fork, about 15-20 minutes.
Step 3 –Drain the potatoes and return them to the pot.
Step 4 –Use a potato masher to mash the potatoes.
Step 5 –Add the butter to the mashed potatoes and use an electric hand mixer to whisk until the butter has melted and is incorporated into the potatoes.
Step 6 –Slowly add the half-and-half to the mashed potatoes and whisk until combined.
Step 7 –Add the garlic powder, the onion powder, the remaining 3/4 teaspoons of the salt, and the pepper to the mashed potatoes and whisk to combine.
Step 8 –Allow the mashed potatoes to cool completely.
Step 9 –Line a baking tray with parchment paper.
Step 10 –Place the spring roll wrappers diagonally on a clean surface.
Step 11 –Place about 1 1/2 tablespoons of the mashed potatoes in the center of each of the spring roll wrappers, about 3/4 of the way from the top.
Step 12 –Fold the bottom of the spring roll wrappers up so that they cover the mashed potatoes. Then, bring the two side corners to the center and fold them over top. Roll them up tightly until 2-inches remain at the top.
Step 13 –Lightly brush the remaining spring roll wrapper corners with the water, roll them up, and seal them.
Step 14 –Place the rolled spring rolls on the prepared baking tray and freeze for at least 30 minutes and up to overnight.
Step 15 –Preheat the oven to 425 degrees F.
Step 16 –Brush the vegetable oil over the spring rolls.
Step 17 –Bake the spring rolls for 15 minutes.
Step 18 –Turn the spring rolls over and bake until they are crisp and golden, about 10 minutes.
Step 19 –Serve the spring rolls with the sour cream, the bacon bits, the green onions, and the shredded cheese.
