Rosemary Dijon Potato and Bacon Egg Rolls

Aaron Fish | Fish Food
Servings

3

Prep Time

25 minutes

Cook Time

30 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

Crispy, golden egg rolls packed with cheesy bacon-potato filling are the kind of appetizer that disappears before you finish explaining what they are. Spiceology Rosemary Dijon brings herbaceous depth and tangy warmth to the filling, turning a simple mash into something genuinely craveable. Make a double batch - they go fast.

Rosemary Dijon Potato and Bacon Egg Rolls

Ingredients

  • 2 tablespoons Spiceology Rosemary Dijon Rub
  • 1 pound Yukon gold potatoes

  • ΒΌ cup shredded cheddar

  • 3 cloves garlic, minced
  • 2 tablespoons butter, room temp
  • 12oz bacon cut and cooked until crispy
  • 1 each whole egg
  • egg roll wrappers
  • water
  • canola oil, for frying

Directions

  1. Cut Yukon potatoes into 1” pieces and cook in salted water until soft (think mashed potatoes).

  2. Strain and place in a bowl. Add Cheddar, Spiceology Rosemary Dijon Blend, Garlic, Bacon and Butter. Mix well (lumps are ok). Add Egg and mix. Set aside.

  3. Take egg roll wrappers one at a time and lay on cutting board.Β 

  4. Brush all 4 edges with water. Place 2oz of filling in the center and roll the egg roll as follows. Β  Fold 2 opposite corners in till the tips touch. Seal around filling gently and then roll until its an egg roll shape.

  5. Toss in corn starch to keep from sticking.Β 

  6. Fry at 350Β° F for 2-3 minutes, flipping halfway.Β  Cool on a roasting rack for 2 minutes before eating.
Recipe Products
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder