Super Crispy Mashed Potato Spring Rolls Recipe

I’ll make a confession and tell you that I’ve always wanted to try these out at home, but it’s taken forever for me to get around to it! I actually used to work at a JOEY Restaurant location for a couple of years, and I’ve made these mashed potato spring rolls a number of times before. While my main role was to make sushi (especially sushi cones!), on occasion I’ve worked both at the assembly station and on the frying station. It’s so cool to do it professionally! Well, with all these years that have passed, I’m finally checking off making my own crispy potato spring rolls off my bucket list! If you’ve always wanted to recreate this restaurant favourite, then I encourage you to try this recipe out as part of your Live to Cook one-month challenge! The holidays is the best time to get out of your comfort zone in the kitchen and try some new creations, so be sure to get started today by signing up to my email newsletter, plus you’ll get all of my latest recipes sent straight to your inbox!

I know deep frying can be a bit intimidating to some folks, and perhaps this presentation really seems like it’s a lot of work! Don’t worry, I will walk you through every step of the way for these mashed potato spring rolls! Plus, I really encourage you to watch the video to follow along with the step by step tutorial so you make this epic dish and impress your guests this holiday! If you’re not already, I’d appreciate it if you subscribe to my YouTube channel and hit the bell button so you receive all of the notifications when a new video recipe goes live to help you on the way to success! Let’s get cooking!

Why You’ll Love This Mashed Potato Spring Rolls Recipe!

• Great use of leftovers: If you’ve got leftover mashed potatoes, then don’t fear! Leftovers don’t have to be boring, and they can be transformed into a delicious creation, as we’ll be doing here! Having leftover mashed potatoes actually saves a bunch of time with this recipe, too! If you’ve already got your potatoes, then it’s a matter of assembling and frying.
• Fancy presentation: This was a really hot item at the restaurant, and everyone loves how unique these spring rolls are - not just in flavor, but in appearance! After all, as I always say, we definitely do eat with our eyes! Of course you could just skip the plating altogether and just dig into the spring rolls, but what fun is that, especially if you’re going to make this for the holidays!
• Fun to make: I really enjoy the process of making these spring rolls! Although there is definitely some technique and practice required not just for the assembly but for deep frying and to serve, it’s a great learning process to replicate this restaurant favourite and to truly impress your guests!
• Perfect for a crowd: This was a really hot item at the restaurant, and if you try this at home, I’m sure these spring rolls will fly off the table! What’s not to love? Crispy spring rolls on the outside with a warm and creamy mashed potato filling inside, topped with cheddar, bacon and sour cream. This treat sure is a flavor explosion that will have everyone coming back for a second or third!
• Customizable: There are plenty of ways to transform your dish into your very own! Read on for plenty of variation ideas to this base recipe.

Tips & Tricks for Amazing Potato Spring Rolls!

• Let your mashed potatoes cool completely before rolling to avoid soggy wrappers. Stick to ~2 tablespoons of filling per roll — overstuffing makes them hard to seal and prone to bursting.
• Wrappers dry out fast; folding while still pliable helps them stay intact. To help prevent this cover any extra wrappers with a damp kitchen towel.
• When folding, think of it like tucking in a sleeping bag: bottom, sides, then top, sealing with a bit of flour paste.
• Gently press around the filling before folding so trapped air doesn’t expand while frying.
• Too much filling increases the chance of bursting.
• Fry at 350–365°F for a golden, crisp shell without greasy potatoes.
• Finally, top with sour cream, cheddar, bacon, and green onions — it’s the little touches that make these spring rolls unforgettable. To go any extra mile, follow my instructions to plate and serve.

Tools Needed

• Instant Pot
• KitchenAid Stand Mixer
• Gloves
• Cheese grater
• Cutting board
• Chef’s knife
• Wok
• Slotted spoon
• Squeeze bottle

Ingredients

You can find the full list of ingredients and their measurements in the FULL PRINTABLE RECIPE CARD by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also use the recipe card to scale the recipe so you know how many spring rolls you can make based on the amount of mashed potatoes you’re working with! For more information on how to make the mashed potatoes, be sure to check out my Ultimate Creamy Mashed Potatoes recipe.

For the Mashed Potatoes

• Yukon Gold or Yellow Potatoes: This is my preference of potatoes for mashed potatoes, but if you don’t have these, then you can use russet potatoes! In the batch I made here, I actually did use russet potatoes since it was a last minute idea! As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, you should use what you already have on hand before going out to buy something new, especially if it’s fresh produce! It was quite early in the morning when I made my mashed potatoes and I had a brand new bag of russet potatoes, so I figured I would just use them! Additionally, since I am going to be stuffing these mashed potatoes in a wrapper and not enjoying them plain, the slight difference it taste didn’t really matter so much.
• Unsalted butter: Make sure it’s at room temperature.
• 10% Half and Half Cream
• Salt and pepper: Season to taste.
• Chives: Freshly chopped for garnish.

For the Spring Rolls

• Spring roll wrappers: You can find these in the freezer section at your grocery store. Ensure they thaw a bit before prepping the spring rolls.
• Mashed potatoes: As described above.
• Cheddar cheese: Grated cheddar cheese of your choice. I’m using yellow cheddar here.
• Water and all-purpose flour: Make a slurry to act as the glue to seal the edges of the wrapper.
• Canola oil: For frying. Alternatively, feel free to use another neutral oil such as vegetable oil or peanut oil.
• Bacon: Bacon bits for garnish. You can cook the bacon however you’d like!
• Green onions: Sliced at about a 60 to 70 degree angle. Of course this is optional and you could just chop your green onions, but slicing the green onions at this slanted angle really gives a more professional appearance!
• Sour cream: For garnish.

Substitutions

• Mashed potatoes: Instead of following my Ultimate Creamy Mashed Potatoes recipe, you could also try with my Buttery-Garlic and Herb Mashed Potatoes, or even my Savory and Sweet Mashed Potatoes recipe!
• Cheese: You could also use Gruyere cheese, Monterey Jack, Havarti, or Colby Jack cheese for garnish.
• Spring roll wrappers: Alternatively you could use wonton wrappers.
• Herb: Switch the green onions for chives.
• Bacon: You can use any kind of bacon you’d like, or even omit it if you want to keep the dish vegetarian.

How to Make Crispy Mashed Potato Spring Rolls

For the Mashed Potatoes

For more details and tips & tricks on perfecting mashed potatoes, check out my Ultimate Creamy Mashed Potatoes recipe!

Once the potatoes are cooked, peel and transfer them to a large bowl or the bowl of a stand mixer. Lightly mash, then add the butter and cream.

Use a hand mixer, a whisk, or the whisk attachment on a stand mixer and blend on low until smooth and creamy. When the potatoes reach the desired texture, season with salt and pepper. Increase to medium speed for a short time to whip in some air—this gives them a lighter, fluffier finish. Adjust seasoning as needed.

Let the mashed potatoes cool completely before using them in the spring rolls.

For the Glue (Flour Paste)

Whisk 1 Tbsp flour with enough water to create a thick, smooth paste that will help seal the wrappers.

To Prepare the Mashed Potato Spring Rolls

Separate 5–10 spring roll wrappers and keep the rest covered with a damp towel.

Working one wrapper at a time, rotate it so it forms a diamond shape. Place about 2 Tbsp of mashed potatoes across the center, running left to right.

Fold the bottom point over the filling and gently press to shape and release any air pockets. Fold in the left and right sides so it forms an envelope. Brush the top corner with the flour paste, then roll up tightly to seal.

Repeat until all the mashed potatoes are used.

To Cook the Spring Rolls

Heat oil to 350 - 365 F and fry the spring rolls for 5–7 minutes, or until golden and crisp.

To plate, use a large plate and arrange the spring rolls in a stacked or tiered pattern, using small dots of sour cream underneath to keep them in place. Add a small dab of sour cream between the layers so the rolls adhere neatly.

Using a squeeze bottle, drizzle sour cream across the top roll in a loose zigzag.

Finish with grated cheddar, bacon bits, and thinly sliced green onions scattered over the top.

Serving Suggestions

• Mains: At JOEY, this is typically served with sirloin steak. You can pair with beef, such as Steak Fajitas, Chipotle Meatloaves, or even Bacon Cheeseburger Sliders! Poultry would also be excellent with these spring rolls, including Garlic and Thyme Pan-Fried Chicken Breast, Italian Herb Grilled Chicken Breast, Cuban Mojo Chicken, or Grilled Greek Souvlaki Chicken Skewers. For seafood, pair with Pan-Seared Blackened Salmon, Lemon and Herb Baked Salmon, or Baja Fish Tacos (another JOEY inspired recipe!)
• Sides & Starters: Since you’re already frying, you can also make some Restaurant-Style Tempura Shrimp and Veggies, Popcorn Shrimp, Buttermilk Fried Chicken Tenders, or even Patatas Bravas! Of course you can’t go wrong with also serving up some Restaurant-Style French Fries!
• Sauces & dips: Dip these spring rolls into some Ranch Dressing, Green Goddess, Avocado Lime Crema, Garlic Truffle Aioli, Chipotle Mayo, or simply some extra sour cream.

Storing Leftover Spring Rolls

Simply store any extra spring rolls in an airtight container in the fridge. They will stay fresh in the fridge for 3-4 days.

I wouldn’t freeze these because if you defrost them, the pastry and the mashed potatoes will become mushy and lose their proper texture due to the condensation. Unfortunately, you can’t make these that far in advance, so plan accordingly!

Other Fun Holiday Appetizers!

• Air Fryer Pigs in a Blanket
• Air Fryer Mini Sausage Rolls
• Jalapeno Corn and Cheese Samosas
• Baked Ham and Cheese Pinwheels