Recipe: Grand Lux Cafe Double Stuffed Potato Spring Rolls (copycat recipe)

GRAND LUX CAFE DOUBLE STUFFED POTATO SPRING ROLLS
(copycat recipe)

1 lb. russet potatoes, peeled, chopped into large chunks
1/4 to 1/2 cup heavy (whipping) cream
2 tablespoons butter
Salt and ground black pepper (to taste)
1 bunch green onions, cut into 1/4-inch thick slices, divided use
1 package spring roll wrappers (or egg roll wrappers)*
Oil (for frying)
1/2 cup shredded cheddar cheese (for garnish)
4 ounces applewood smoked bacon, cut into matchstick-size slices and fried crisp (for garnish)
1/4 cup sour cream (for serving)

TO PREPARE THE FILLING:
Place potatoes into a saucepan and cover with water. Bring to a boil, then reduce heat and simmer potatoes for 15-20 minutes or until potatoes are fork tender. Drain.

Add heavy cream and butter to potatoes in pan and mash with a hand masher until smooth. Season to taste with salt and pepper. Add 1/4 cup of the sliced green onions to the mashed potatoes and reserve the remaining green onion slices for the garnish.

TO MAKE THE SPRING ROLLS:
Place about 1 1/2 tablespoons of the mashed potato mixture on a spring roll wrapper. 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.

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 F. 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.

TO SERVE:
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.

*I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated (rice paper wrappers) are difficult to work with.

Adapted from source: CopyKat Recipes