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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Waghma Rahimy
[email protected]These eggrolls were amazing! The flavors were perfect and the eggrolls were cooked to perfection. I will definitely be making these again.
April Scheel
[email protected]I followed the recipe exactly and my eggrolls turned out perfect. They were crispy on the outside and tender on the inside. The filling was flavorful and the sundried tomatoes added a nice touch of sweetness.
Asadgul asadgul
[email protected]The filling was bland and the eggrolls were not crispy enough. I would not recommend this recipe.
Bk Bipasha
[email protected]These eggrolls were a little too oily for my taste. I think I would try baking them next time instead of frying them.
Dororthy Nunez
[email protected]I love the combination of potato, spinach, and goat cheese in these eggrolls. The sundried tomatoes add a nice touch of sweetness.
Irene's TV
[email protected]These eggrolls were easy to make and turned out great. I will definitely be making them again.
Barbara Jarrett
[email protected]I made these eggrolls for my family and they loved them. Even my picky kids ate them up!
Johan Gomez
[email protected]These eggrolls were delicious! The goat cheese added a creamy richness that balanced out the other flavors perfectly. I would highly recommend this recipe.
Adil Ansari
[email protected]I was skeptical about the potato and spinach filling, but I was pleasantly surprised. The flavors worked well together and the eggrolls were very crispy.
Ogunmola Boluwatife
[email protected]These eggrolls were a hit at my party! The filling was flavorful and the sundried tomatoes added a nice tang. I will definitely be making these again.