Mashed Potatoes Spring Rolls

“Deep fry spring rolls mashed potatoes filling with Cheese dipping sauce” Crispy spring rolls stuffed with creamy and mellow mashed potatoes. Freshen up with black pepper and oregano. Dip with creamy cheese sauce. The Potato and spring roll lovers should not miss this dish.


For Cheese Dipping Sauce

  • salted butter 30 g

  • milk 300 ml

  • Cheddar Cheese 125 g

  • flour 2 tbsp

  • salt ¼ tsp

  • oregano ¼ tsp

  • black pepper ¼ tsp

For Mashed Potatoes

  • potatoes 1,000 g

  • salt 1 tsp

  • salted butter 30 g

  • milk 50 ml

  • oregano ½ tsp

  • black pepper ½ tsp

For Wrapping and Frying

  • vegetable oil 1,000 ml

  • egg

  • spring rolls wrapper 40 sheets

Prepare Mashed Potatoes Filling

  1. Start by peeling potatoes. Rinse the potatoes to remove any excess starch and keep them from discoloring.

  2. Cut the potatoes into small piece. Transfer them to a large pot of boiling water over high heat make sure water cover the top of the potatoes. Boil about 10 – 15 minutes.

  3. Then use a spider which to transfer them to a bowl. Add 30 g salted butter then use a potatoes masher to mash down on the potatoes. Add 50 ml of milk, 1 tsp cracked salt and some freshy ½ tsp cracked black pepper and ½ tsp oregano. Then stir to combine.

Prepare Cheese Dipping Sauce

  1. In a pot over low heat boiling 30 g of salted butter. After the butter have melted add 2 tbsp of flour and stir.

  2. Then add 300 ml of milk and stir until the mixture being to thicken. Add 125 g of Cheddar cheese stir until every ingredient are homogeneous.

  3. Add ¼ tsp cracked salt, ¼ tsp oregano and ¼ tsp cracked black pepper. Stir to combine and you are done.

Prepare The spring rolls

  1. Set the wrapper onto a clean cutting board in a diamond shape. Place the mashed potatoes onto the bottom third of wrapper.

  2. Pull the bottom corner over the filling and tuck it under. Make sure to keep a tight roll as you go the fold in the corners, roll it up just a little more and seal the spring roll  use some beaten egg.

  3. Brush that with a pasty brush lightly over the triangles. Continue rolling ,so oil doesn’t leak into the center of your spring roll. Let’s wrap another one.

PREP TIME : 1 hr

COOKING TIME : 30 minutes

YIELD : 5 people



  1. In a large pot. Fry the spring rolls at 340-350 degrees Fahrenheit until they are golden-brown and crispy. The spring rolls should sizzle and bubble in the oil.

  2. Once the Spring rolls are done frying transfer them to a wire rack that you put the kitchen paper towels over it to cool the spring rolls.

  3. You do want to cool them for at least 15 minutes before enjoying them. Serving them with cheese dipping sauce.

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