Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato
photo by Carisem
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
16 eggrolls
- Serves:
- 4
ingredients
-
EGG ROLLS
- 16 egg roll wraps
- 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
- 3 cups fresh spinach
- 1 small red pepper, diced
- 1 lb bacon, cooked crispy and diced
- 3 green onions, diced
- 1⁄2 cup crumbled goat cheese
- 1 1⁄2 tablespoons all purpose Greek seasoning
- 1 tablespoon salt
- vegetable oil (for frying)
-
DIP
- 1⁄4 cup sun-dried tomato
- 1 tablespoon garlic salt
- 1 tablespoon horseradish
- 1⁄2 cup sour cream
- 1⁄3 cup mayonnaise
- 1 tablespoon bacon drippings
directions
- Cook bacon, reserve 1 Tbls dripppings for dip, use the rest of the drippings to saute potatoes for about 5 minutes. Put potatoes, drained of excess grease, into a bowl. Stir in spinach, red peepper, bacon, onions, goat cheese, Greek Seasoning and salt. Let that cool while you mix together the dip. In a food processor, put the dip ingredients in and pulse, about 2 minutes, until you get a nice creamy mixture. Refrigerate until your ready to use.
- Heat oil to 350. While that is heating take out your wrappers. Take a wrapper, lightly wet the outer edges of wrapper with water so that the wrappers will stick together when rolled, and put 1/2 cup of potato mixture in it and roll according to the directions on the package. Put aside until all the eggrolls are filled. Fry eggrolls for approx 5 minutes or until golden brown. Let them drain and rest on a paper towel until all the eggrolls are cooked. Do not overcrowd eggrolls in the oil. I have a Fry Daddy and it usually fits 4 to 5 at a time. Serve cut on a diagonal with your dip.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 3 more reviews