Grand Lux Cafe Double Stuffed Potato Spring Rolls

Grand Lux Cafe’s Double Stuffed Potato Spring Rolls brilliantly combine the crisp exterior of a fried spring roll with the comforting flavors of a loaded baked potato. After my first bite of this innovative appetizer, I knew I had to recreate them at home. These aren’t just ordinary spring rolls—they’re an elevated comfort food experience worth mastering.

Why You’ll Love This Copycat Recipe

If you’ve ever visited the Grand Lux Cafe (part of The Cheesecake Factory Company) in Las Vegas or their other locations, you know they excel at creating upscale yet approachable comfort food. These potato spring rolls are a signature item that perfectly represents their unique culinary style.

What makes these spring rolls exceptional is the creamy mashed potato filling studded with green onions, wrapped in a crispy shell, and topped with smoky bacon and melted cheddar cheese. The contrast between the crunchy exterior and the soft, flavorful filling creates an irresistible bite that’s perfect for entertaining or simply satisfying cravings.

Even better, this recipe allows you to enjoy this gourmet appetizer at home, regardless of your proximity to a Grand Lux location. It’s also an excellent way to repurpose leftover mashed potatoes into something extraordinary.

Equipment You’ll Need

• Large pot for boiling potatoes
• Potato masher or mixer
• Large bowl
• Frying pan or deep fryer
• Candy/deep fry thermometer
• Slotted spoon or spider strainer
• Paper towels and cooling rack
• Small bowl for water (to seal wrappers)
• Cutting board and sharp knife

Ingredients Breakdown

• Russet potatoes – Their high starch content creates fluffy, flavorful mashed potatoes that hold together well inside the wrapper
• Heavy cream – Adds richness and a silky texture to the mashed potatoes that makes them incredibly creamy
• Butter – Provides essential richness and flavor to the mashed potato filling
• Salt – Enhances all the flavors and creates the perfect savory base note
• Green onions – Add a fresh, mild onion flavor and bright color throughout the potato mixture
• Spring roll wrappers – Create the crispy, golden exterior that contrasts with the creamy filling
• Oil for frying – Ensures an even, crispy exterior; use a neutral high-heat oil like vegetable or canola
• Bacon – Contributes smoky, savory depth and crispy texture as a garnish
• Cheddar cheese – Melts beautifully over the hot spring rolls, adding sharp flavor and creamy texture
• Sour cream – The traditional loaded potato accompaniment that adds tangy freshness to each bite

How to make loaded mashed potato spring rolls

Step-by-Step Instructions

Preparing the Mashed Potato Filling

• Peel the Russet potatoes and cut them into 1-inch cubes.
• Place the potato cubes in a large pot and cover with cold water by about 1 inch.
• Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
• Drain the potatoes thoroughly in a colander.
• Return the potatoes to the warm pot and mash them while still hot.
• Add the butter, heavy cream, and salt. Mix until smooth and creamy.
• Fold in most of the chopped green onions, reserving some for garnish.
• Allow the potato mixture to cool completely before filling the wrappers.

Preparing the Bacon

• Cut the bacon into thin matchstick strips.
• Cook in a skillet over medium heat until crispy.
• Remove with a slotted spoon and drain on paper towels.
• Set aside for topping the spring rolls.

Assembling the Spring Rolls

• Place a spring roll wrapper on a clean, flat surface with one corner pointing toward you (diamond orientation).
• Spoon about 2-3 tablespoons of the mashed potato mixture in a line across the center of the wrapper, about 2 inches from the bottom corner.
• Fold the bottom corner over the filling, then fold in the sides.
• Roll tightly away from you, sealing the top corner with a small amount of water.
• Place the rolled spring rolls on a plate or baking sheet, seam side down.
• For best results, place the assembled spring rolls in the freezer for 30 minutes before frying.

Frying the Spring Rolls

• Heat oil for frying to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
• Carefully add the spring rolls in small batches, being careful not to overcrowd the pot.
• Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.
• Remove with a slotted spoon or spider strainer and drain on paper towels.

Serving

• Cut the spring rolls in half diagonally to showcase the filling.
• Arrange on a serving plate, cut sides up.
• Top immediately with shredded cheddar cheese (which will melt from the heat of the spring rolls), crispy bacon pieces, and reserved green onions.
• Serve with sour cream for dipping.

Grand Lux Cafe Double Stuffed Potato Spring Rolls

You are going to love these grand lux cafe double stuffed potato spring rolls. 

5 from 2 votes

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Course: Appetizer

Cuisine: American

Keyword: Grand Lux Cafe Recipes

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 279kcal

Author: Stephanie Manley

Ingredients

• 1 pound russet potatoes, peeled, and chopped into large chunks
• 1/4 cup heavy cream you may want to add a little more
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 bunch green onions
• 1 package spring roll wrappers (you can use egg roll wrappers)
• 4 ounces applewood smoked bacon
• 1/2 cup cheddar cheese, shredded
• 1/4 cup sour cream
• vegetable oil for frying

Instructions

• Mashed potatoes Place peeled and cut potatoes into a saucepan, and cover with water. Bring the saucepan to a boil, and then reduce to a simmer, simmer potatoes for 15 – 20 minutes, or until potatoes are fork tender. When potatoes are tender, drain off the water, and mashed potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper. 
• Chop the green onions into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and resume the remaining green onion slices for the garnish.
• Slice bacon into matchstick slices, and cook bacon until the bacon is browned and crispy. 
• To make spring rolls: I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated could be difficult to work with. Add about 1 1/2 tablespoons of mashed potatoes to the spring roll. 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. 
• Cook spring rolls: 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. 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.
• 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.

Notes

Pro Cooking Tips for Perfect Potato Spring Rolls

1. Eliminate Moisture: After draining your potatoes, return them to the hot pot and stir for 1-2 minutes over low heat. This evaporates excess moisture, preventing soggy spring rolls.
2. Proper Rolling Technique: Roll the wrappers tightly, squeezing out any air bubbles as you go. Air pockets can cause the wrappers to burst during frying, releasing the filling into the oil.
3. Temperature Control: Maintain oil temperature between 340-360°F for the crispiest results. Too hot and they’ll burn before cooking through; too cool and they’ll absorb excess oil and become greasy.

Nutrition

Calories: 279kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 427mg | Potassium: 222mg | Fiber: 1g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 2.1mg | Calcium: 65mg | Iron: 1.7mg

Storage and Reheating Instructions

Storing Leftovers

• Refrigeration: Store fried spring rolls in an airtight container for up to 3 days. Note that they will lose their crispiness.
• Freezing Uncooked Spring Rolls: Place assembled, uncooked spring rolls on a baking sheet in the freezer until solid. Transfer to freezer bags and store for up to 3 months. Fry directly from frozen.
• Freezing Cooked Spring Rolls: Not recommended as they’ll lose their crispy texture, but possible in an airtight container for up to 1 month.

Reheating for Maximum Crispiness

• Oven Method: Preheat to 375°F (190°C). Place spring rolls on a wire rack over a baking sheet and heat for 10-15 minutes until crispy and heated through.
• Air Fryer: Reheat at 350°F (175°C) for 3-4 minutes until crispy.
• Avoid Microwave: This will make the spring rolls soggy and is not recommended.

Love potatoes? Try these recipes

• Parslied Potatoes
• TGIF Potato Skins
• Salt Crusted Baked Potatoes
• KFC Mashed Potatoes
• Instant Potato Casserole Recipe
• How to Make Homemade Fried Potato Wedges
• Roast New Potatoes
• French Lyonnaise Potatoes
• Jo-Jo Potatoes
• Easy Twice Baked Potatoes

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