A creative twist on sushi rolls, combining tender chicken, crispy potatoes, and a creamy dip for a delightful fusion dish.
Heat a skillet over medium heat and cook the bacon until crispy. Remove and crumble.
Cooking the bacon first allows you to use the rendered fat for added flavor in the potatoes.
In the same skillet, add diced potatoes and cook until golden and crispy. Season with salt and pepper.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Mix the cooked potatoes with the crumbled bacon and chopped white part of the scallions.
Let the potatoes cool slightly before mixing to avoid wilting the scallions.
In a bowl, combine sour cream, chopped sun-dried tomatoes, and taco seasoning. Reserve a portion for dipping.
Adjust the seasoning in the dip to suit your taste preferences.
Lay out the chicken slices and place a spoonful of the potato mixture on each. Roll tightly and secure with toothpicks.
Use thinly sliced chicken to make rolling easier and ensure even cooking.
Serve the rolls on a platter with the reserved dip on the side.
Garnish the platter with fresh herbs or additional sun-dried tomatoes for a decorative touch.
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