Potato, Spinach And Goat Cheese Eggrolls With Sundried Tomato

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 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)
• 1/4 cup sun-dried tomato
• 1 tablespoon garlic salt
• 1 tablespoon horseradish
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 tablespoon bacon drippings

Recipe

• 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 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.