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    You are in: Home / Recipes / Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato Recipe
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    Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato

    Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato. Photo by Chef #1177072

    1/2 Photos of Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    40 mins

    25 mins

    Chef #1177072's Note:

    Ready, Set, Cook! Special Edition Contest Entry: We love to have people over and have found that making filling appetizers are the best way to go. You can eat these while standing and socializing or sitting watching the games. They can be made ahead of time and frozen, then pulled out and popped into the oven or refried to serve.

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    Ingredients:

    Serves: 4

    Yield:

    eggrolls

    Units: US | Metric

    EGG ROLLS

    • 16 egg roll wraps
    • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
    • 3 cups fresh spinach
    • 1 small red pepper, diced
    • 1 lb bacon, cooked crispy and diced
    • 3 green onions, diced
    • 1/2 cup crumbled goat cheese
    • 1 1/2 tablespoons all purpose Greek seasoning
    • 1 tablespoon salt
    • vegetable oil (for frying)

    DIP

    Directions:

    1. 1
      Cook bacon, reserve 1 Tbls dripppings for dip, use the rest of the drippings to saute potatoes for about 5 minutes. Put potatoes, drained of excess grease, into a bowl. Stir in spinach, red peepper, bacon, onions, goat cheese, Greek Seasoning and salt. Let that cool while you mix together the dip. In a food processor, put the dip ingredients in and pulse, about 2 minutes, until you get a nice creamy mixture. Refrigerate until your ready to use.
    2. 2
      Heat oil to 350. While that is heating take out your wrappers. Take a wrapper, lightly wet the outer edges of wrapper with water so that the wrappers will stick together when rolled, and put 1/2 cup of potato mixture in it and roll according to the directions on the package. Put aside until all the eggrolls are filled. Fry eggrolls for approx 5 minutes or until golden brown. Let them drain and rest on a paper towel until all the eggrolls are cooked. Do not overcrowd eggrolls in the oil. I have a Fry Daddy and it usually fits 4 to 5 at a time. Serve cut on a diagonal with your dip.

    Ratings & Reviews:

    • on March 13, 2012

      55

      OMG!!!!!! What a great recipe. I make a lot of egg rolls and our friends love them, but this recipe really wowed them, especially our vegetarian friends. I have more in the freezer for this weekend, can't wait. A fantastic recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2012

      A wonderful recipe! Perfect matching of flavors and textures. It is worth the effort to take a morning & make lots because they are so easy to freeze and grab as many as needed when unforseen guests are coming or when you need to bring something for a get together.
      A true keeper of a recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2012

      55

      Wonderful recipe, I love the combination of ingredients...yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1088.5
     
    Calories from Fat 618
    56%
    Total Fat 68.7 g
    105%
    Saturated Fat 22.9 g
    114%
    Cholesterol 111.7 mg
    37%
    Sodium 3692.3 mg
    153%
    Total Carbohydrate 87.9 g
    29%
    Dietary Fiber 4.7 g
    18%
    Sugars 5.0 g
    20%
    Protein 28.5 g
    57%

    The following items or measurements are not included:

    goat cheese

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