Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato

“Ready, Set, Cook! Special Edition Contest Entry: We love to have people over and have found that making filling appetizers are the best way to go. You can eat these while standing and socializing or sitting watching the games. They can be made ahead of time and frozen, then pulled out and popped into the oven or refried to serve.”
READY IN:
1hr 5mins
SERVES:
4
YIELD:
16 eggrolls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

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