1pound russet potatoes, peeled, and chopped into large chunks
1/4cupheavy creamyou may want to add a little more
1package spring roll wrappers (you can use egg roll wrappers)
4ounces applewood smoked bacon
1/2cup cheddar cheese, shredded
1/4cup sour cream
vegetable oilfor frying
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.