Cheesy Spinach and Potato Spring Rolls with Spicy Yogurt Rsc
Crispy on the outside and bursting with flavor on the inside, these Cheesy Spinach and Potato Spring Rolls with Spicy Yogurt are a crowd-pleasing fusion snack you won’t want to miss! Perfectly seasoned mashed potatoes, sautéed spinach, and melty cheddar cheese come together in a golden, crunchy wrapper for an irresistible bite. Paired with a creamy and zesty yogurt dipping sauce laced with sriracha and fresh cilantro, this recipe brings together comfort and spice in a delightful balance. Ideal for appetizers, party platters, or as a fun vegetarian treat, these homemade spring rolls are easy to prepare and pack bold flavors that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 medium, peeled and diced Potatoes
- 2 cups, fresh (roughly chopped) Spinach
- 1 cup, shredded Cheddar cheese
- 2 cloves, minced Garlic
- 1 small, finely chopped Onion
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 12 pieces Spring roll wrappers
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
- 2 cups (for frying) Oil
- 1 cup Greek yogurt
- 2 tablespoons Sriracha
- 1 tablespoon Lemon juice
- 1 tablespoon, chopped (optional) Fresh cilantro
Instructions
Boil the diced potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside.
In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 2 minutes.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
Add the boiled potatoes to the skillet and mash them slightly with a spatula. Mix in the chili powder, cumin powder, salt, and black pepper. Cook for another 2 minutes, stirring well.
Remove the skillet from the heat and allow the mixture to cool slightly. Once cooled, stir in the shredded cheddar cheese.
In a small bowl, create the sealing paste for the spring roll wrappers by mixing the all-purpose flour with water to form a smooth paste.
Lay one spring roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner of the wrapper. Fold the corner over the filling, roll once, then fold in the two side corners, and continue to roll tightly. Seal the top edge with the flour paste. Repeat with the remaining wrappers and filling.
Heat the oil in a deep skillet or fryer to 350°F (175°C). Fry the spring rolls in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
For the dipping sauce, whisk together Greek yogurt, sriracha, lemon juice, and chopped cilantro (if using) in a bowl. Adjust spiciness to taste by adding more sriracha if desired.
Serve the spring rolls hot with the spicy yogurt dipping sauce.
Nutrition Facts
Calories |
5868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.4 g | 622% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5802 mg | 252% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 22.9 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 861 mg | 66% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3552 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
