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Rosemary Dijon Potato and Bacon Egg Rolls

Rosemary Dijon Potato and Bacon Egg Rolls

  • Difficulty Moderate
  • Time 30 minutes


  • 1 pound Yukon gold potatoes
  • ¼ cup shredded cheddar
  • 2 tablespoons Spiceology Rosemary Dijon Rub
  • 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


  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, 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. 
  4. Brush all 4 edges with water. Place 2oz of filling in the center and roll the egg roll as follows.   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.  
  6. Fry at 350 degrees for 2-3 minutes, flipping halfway.  Cool on a roasting rack for 2 minutes before eating.
Rosemary Dijon Potato Bacon Egg Rolls

Used in this Recipe


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