These crispy potato and spinach eggrolls are a delightful snack or appetizer, paired with a creamy sun-dried tomato dip.
Cook the bacon in a frying pan until crispy, then remove and crumble. Reserve 1 tablespoon of the drippings.
Using the bacon drippings adds a depth of flavor to the filling.
In the same pan, sauté the diced potatoes in the reserved drippings until tender, about 5 minutes.
Ensure the potatoes are evenly diced for uniform cooking.
Combine the cooked potatoes, spinach, crumbled bacon, green onions, red bell pepper, goat cheese, Greek seasoning, and salt in a mixing bowl. Mix well and let cool.
Cooling the filling makes it easier to handle when assembling the eggrolls.
In a food processor, blend the sun-dried tomatoes, horseradish, sour cream, and mayonnaise until smooth. Refrigerate until serving.
Chilling the dip enhances its flavors.
Place an eggroll wrapper on a flat surface. Add about 1/4 cup of the filling, fold the edges, and roll tightly. Seal with water. Repeat with remaining wrappers.
Ensure the wrappers are sealed properly to prevent the filling from leaking during frying.
Heat the vegetable oil in a deep fryer to 350°F. Fry the eggrolls in batches until golden brown, about 5 minutes per batch.
Avoid overcrowding the fryer to maintain the oil temperature.
Drain the fried eggrolls on paper towels and let rest for a few minutes. Serve warm with the prepared dip.
Cut the eggrolls diagonally for an appealing presentation.
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