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.
Provided by Carisem
Categories Potato
Time 1h5m
Yield 16 eggrolls, 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 1088.6, Fat 68.8, SaturatedFat 22.9, Cholesterol 111.7, Sodium 3692.3, Carbohydrate 88, Fiber 4.7, Sugar 5.1, Protein 28.5
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Climzy Gabby
[email protected]These eggrolls are delicious and easy to make. I love that I can use store-bought ingredients to make them.
Jonathan Escobar
[email protected]I've made these eggrolls several times now and they're always a hit. They're perfect for a party or a weeknight meal.
Nick Davies
[email protected]These eggrolls are a great way to use up leftover mashed potatoes. I always have a container of mashed potatoes in my fridge, so it's nice to have a recipe that uses them up.
Cay Johnson
[email protected]I made these eggrolls in the air fryer and they turned out perfectly crispy. I highly recommend this cooking method.
Misk Ahmed
[email protected]The sundried tomatoes really make these eggrolls special. I love the sweet and tangy flavor they add.
Siyabonga Thomo
[email protected]These eggrolls were a bit more work than I expected, but they were worth it! They were so delicious and everyone at my party loved them.
Matthew Carke (midnight collide)
[email protected]I'm not a huge fan of goat cheese, but these eggrolls were still really good. The potato and spinach filling was delicious.
Hussain Nawaz
[email protected]Love these eggrolls! The filling is so flavorful and the sundried tomatoes give them a nice sweetness.
Kemo Dll
[email protected]These eggrolls were easy to make and turned out great! I used a store-bought sundried tomato pesto instead of making my own, and it worked perfectly.
Praveen Purushu
[email protected]The potato, spinach, and goat cheese filling was delicious, but I found the eggroll wrappers to be a bit too thick. Next time, I'll try using thinner wrappers.
Anthony Gift
[email protected]I made these eggrolls for a party and they were gone in minutes! Everyone loved them.
Ssemwanga Gadafi
[email protected]These eggrolls were a hit with my family! The filling was flavorful and the sundried tomatoes added a nice tang. I will definitely be making these again.