Potato Spinach and Goat Cheese Eggrolls with Sundried Tomato
Crispy, golden, and bursting with flavor, these Potato Spinach and Goat Cheese Eggrolls with Sundried Tomato are a creative twist on traditional eggrolls. Featuring a creamy blend of buttery mashed russet potatoes, sautéed baby spinach, tangy goat cheese, and sweet, vibrant sundried tomatoes, this recipe delivers a perfect harmony of textures and tastes. Wrapped in delicate eggroll wrappers and fried to golden perfection, these savory bites make an irresistible appetizer or snack. Ready in under an hour, these eggrolls are a crowd-pleasing option for parties, game nights, or even as a quick weeknight indulgence. Pair them with your favorite dipping sauce for an elevated experience that will leave everyone coming back for more. Keywords: crispy eggrolls, potato filling, goat cheese, sundried tomatoes, spinach appetizer.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 3 cups Fresh baby spinach
- 2 cloves Garlic
- 4 ounces Soft goat cheese
- 1/3 cup Sundried tomatoes
- 1/2 teaspoon Black pepper
- 12 sheets Eggroll wrappers
- 3 cups Vegetable oil
- 1/4 cup Water
Instructions
Peel and dice the russet potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes or until tender. Drain and mash the potatoes until smooth.
In a large skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1 minute. Add the fresh baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Chop the sundried tomatoes into small pieces. In a large bowl, combine the mashed potatoes, sautéed spinach, goat cheese, and sundried tomatoes. Season with salt and black pepper, stirring until the filling is well mixed.
Lay one eggroll wrapper on a flat surface in a diamond shape (point facing you). Place 2 tablespoons of the filling in the center. Fold the bottom point over the filling, then fold in the sides. Brush the edges with water to seal, and roll tightly. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a large pot or deep skillet over medium heat until it reaches 350°F (175°C). Fry the eggrolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on a paper towel-lined plate.
Serve the potato spinach and goat cheese eggrolls warm with your favorite dipping sauce.
Nutrition Facts
Calories |
7224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 681.9 g | 874% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 403.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4535 mg | 197% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.5 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4054 mg | 86% | |
*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.
