Baked mashed potato spring rolls. Yes, you read that right. We are talking about creamy, cheesy mashed potatoes wrapped in crispy golden spring roll wrappers and baked until perfectly crunchy. Somehow this combination works. Actually, it works really well.
I first tried these famous mashed potato spring rolls at JOEY Restaurant years ago and immediately became obsessed. Naturally, I had to recreate them at home, but with an easier baked method that still delivers that crispy restaurant-style texture. They're loaded with fluffy mashed potatoes, cheddar cheese, sour cream, and green onions, then topped with even more cheese, bacon bits, and sour cream for the ultimate comfort food appetizer. Spoiler alert, they disappear ridiculously fast every single time.
The best part? These spring rolls are baked instead of deep fried, but they still turn out unbelievably crispy thanks to a buttery oil coating and a hot oven. So instead of standing over a pot of oil frying batch after batch, you basically pop them in the oven and let the oven do its magic. Brace yourselves people!
Why You'll Love This Recipe
- Crispy on the outside, creamy on the inside. These mashed potato spring rolls have the absolute best contrast of textures. The wrappers bake up crisp and golden while the inside stays rich, fluffy, creamy, and cheesy. Every bite tastes like loaded mashed potatoes wrapped inside a crunchy spring roll shell, which honestly feels like comfort food genius.
- Baked instead of fried. One of the best things about this recipe is that you still get that crispy spring roll texture without standing over a pot of hot oil frying batch after batch. The oven does most of the work here, making this recipe easier, lighter, and far less messy while still delivering incredible crunch.
- Perfect party appetizer or game day snack. These potato spring rolls are always one of the first things to disappear at parties. They're fun, unique, comforting, and easy to grab and dip. Whether you're making them for game day, holidays, movie nights, or casual entertaining, people go absolutely crazy for them.
- Freezer-friendly and great for making ahead. The spring rolls freeze beautifully before baking, making them perfect for prepping ahead. You can keep a batch in the freezer and bake them whenever the craving hits or surprise guests show up hungry.
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Ingredients and Substitutions
To make these delicious Mashed Potato Spring Rolls, you will need the following ingredients (see recipe card below for quantities):
- russet potatoes - Russet potatoes create the fluffiest mashed potato filling thanks to their high starch content. Yukon Gold potatoes can also be used for a slightly creamier texture.
- butter - Adds richness and flavor to both the mashed potatoes and crispy spring roll exterior.
- half and half cream - Helps create smooth, creamy mashed potatoes. Whole milk or heavy cream can also be used.
- cheddar cheese - Adds cheesy richness and classic loaded potato flavor. Sharp cheddar works especially well.
- sour cream - Optional but highly recommended for extra tanginess and creamy texture.
- garlic powder and onion powder - Add savory flavor throughout the filling without overpowering the potatoes.
- green onions - Add freshness and mild onion flavor to both the filling and toppings.
- spring roll wrappers - These crisp up beautifully in the oven and hold the mashed potato filling securely. Egg roll wrappers can also work but create a thicker texture.
- vegetable oil and melted butter - The combination helps the spring rolls bake up extra crispy and golden.
- bacon bits - Add salty crunch and loaded baked potato flavor. Omit for a vegetarian version.
Equipment
You'll also need measuring cups and spoons, medium pot, potato masher or electric hand mixer, baking sheet, parchment paper, pastry brush, mixing bowls, and a small bowl of water for sealing the wrappers.
Instructions
Make the mashed potato filling
- Place potatoes in a medium pot and cover with salted water to cover potatoes by about an inch. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes fork tender (soft when you insert a fork).
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes until mostly smooth.
- Add butter and use an electric hand mixer to whip until melted and incorporated.
- Slowly add in the cream while mixing until smooth and creamy.
- Add cheddar cheese, sour cream (if using), garlic powder, onion powder, salt, pepper, and green onions (if using). Mix until combined and smooth. Remove from heat and allow filling to cool completely before assembling.
Assemble the spring rolls
How to Fold a Spring Roll
Learning how to fold spring rolls may seem intimidating at first, but once you do one or two, it becomes surprisingly easy. The key is rolling tightly enough to keep everything secure without tearing the wrapper.
- Place a spring roll wrapper diagonally (diamond shape) on a clean surface. Add about 1½ tablespoons filling in the centre, about ¾ of the way down from the top. Don't overfill or they may burst.
- Fold bottom corner over filling. The bottom corner should approximately touch the centre of the wrapper.
- Fold in both side corners to the center and fold over top.
- Roll tightly upward, leaving about 2 inches at the top.
- Lightly brush top corner with water and roll up to seal like a burrito.
- Place finished rolls on a parchment lined baking sheet and freeze for at least 30 minutes (or up to overnight).
Bake and serve
- Preheat oven to 425°F. Mix vegetable oil and melted butter together.
- Brush or spray spring rolls generously on all sides. Place in oven and bake for 15 minutes. Flip spring rolls and bake another 12-15 minutes, until golden and crispy.
- Remove from oven and top with sour cream, cheddar cheese, bacon bits, and green onions. Serve warm.
Expert Tip: Freeze Before Baking
Freezing the spring rolls for at least 30 minutes before baking helps them hold their shape and prevents bursting while baking. It also helps create an even crispier exterior.
More Tips and Tricks
- Do not overfill the wrappers. It's tempting to pack them full of mashed potatoes, but overfilling can cause the wrappers to burst while baking. About 1½ tablespoons filling per roll works best.
- Keep wrappers covered. Spring roll wrappers dry out quickly, so cover them with a slightly damp towel while assembling.
- Brush generously with butter and oil. This is the secret to getting that crispy baked texture that tastes surprisingly close to fried spring rolls.
- Cool the filling before rolling. Warm mashed potatoes can soften the wrappers too much and make rolling difficult.
- Bake until deeply golden. Don't pull them out too early. The deeper golden color equals better crunch and flavor.
Recipe Variations
- Buffalo chicken potato spring rolls. Add shredded buffalo chicken to the filling for a spicy game day version.
- Bacon cheddar version. Mix crispy bacon directly into the mashed potatoes for extra loaded potato flavor.
- Vegetarian spring rolls. Skip the bacon topping and add sautéed mushrooms or caramelized onions instead.
- Air fryer mashed potato spring rolls. Cook in the air fryer at 390°F for about 10 to 12 minutes, flipping halfway through.
- Spicy jalapeño potato rolls. Add diced jalapeños or pepper jack cheese for heat.
- Loaded baked potato version. Add extra sour cream, bacon, cheese, and green onions on top for the full loaded potato experience.
Storage
How to Store
Store leftover baked spring rolls in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat in the oven or air fryer at 375°F until hot and crispy again. Avoid microwaving if possible since it softens the wrappers.
How to Freeze
To freeze, place uncooked spring rolls on a parchment-lined baking sheet and freeze for 1 hour until firm. Transfer to freezer bags or airtight containers and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
How to Serve
These baked mashed potato spring rolls are rich, crispy, cheesy, and incredibly satisfying, making them perfect as an appetizer, snack, or comfort food dinner side.
These are my favorite dishes to serve with mashed potato spring rolls:
Easy Appetizers
If you're planning a larger appetizer spread, browse our collection from bite-sized finger foods and shareable snack platters to creamy dips, holiday appetizers, and more. These recipes are perfect for entertaining, casual gatherings, or anytime you want a delicious, crowd-pleasing starter.
FAQ
Traditionally, many restaurant versions are deep fried, but this recipe is baked for an easier and lighter version that still gets deliciously crispy.
Yes. These are perfect for making ahead because they freeze beautifully before baking.
This usually happens when they are overfilled or not rolled tightly enough. Freezing before baking also helps prevent bursting.
Absolutely. Air frying works really well and creates an extra crispy exterior. Cook in the air fryer at 390°F for about 10 to 12 minutes, flipping halfway through.
Russet potatoes work best because they mash up fluffy and light, which creates the ideal creamy filling.
More Spring Roll Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Baked Mashed Potato Spring Rolls
- Total Time: 1 hour 35 minutes
- Yield: 40-50 spring rolls 1x
- Diet: Vegetarian
Description
Baked mashed potato spring rolls combine creamy cheesy mashed potatoes with crispy golden wrappers for the ultimate JOEY copycat appetizer.
Ingredients
For the mashed potato filling:
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces (approximately 3 large potatoes)
- ¾ cup unsalted butter, cut into smaller pieces
- ¾ cup half and half cream
- ¾ cup cheddar cheese, shredded
- 2 tablespoons sour cream (optional but recommended)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper
- 2 tablespoons green onions, sliced (optional)
For the spring rolls:
- 40-50 spring roll wrappers
- water (for sealing spring roll wrappers)
- 1 tablespoon vegetable oil
- 1 tablespoon melted butter (for extra crispiness)
For the toppings:
- sour cream
- shredded cheddar cheese
- bacon bits
- sliced green onions
Instructions
Make the mashed potato filling:
- Place potatoes in a medium pot and cover with salted water to cover potatoes by about an inch. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes fork tender (soft when you insert a fork).
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes until mostly smooth.
- Add butter and use an electric hand mixer to whip until melted and incorporated.
- Slowly add in the cream while mixing until smooth and creamy
- Add cheddar cheese, sour cream (if using), garlic powder, onion powder, salt, pepper, and green onions (if using). Mix until combined and smooth. Remove from heat and allow filling to cool completely before assembling.
Assemble the spring rolls:
- Place a spring roll wrapper diagonally on a clean surface. Add about 1½ tablespoons filling in the centre, about ¾ of the way down from the top. Don't overfill or they may burst.
- Fold bottom corner over filling. (The bottom corner should approximately touch the centre of the wrapper).
- Fold in both side corners to the center and fold over top.
- Roll tightly upward, leaving about 2 inches at the top.
- Lightly brush top corner with water and roll up to seal like a burrito. Place finished rolls on a parchment lined baking sheet and freeze for at least 30 minutes (or up to overnight).
Bake and serve:
- Preheat oven to 425°F. Mix vegetable oil and melted butter together.
- Brush or spray spring rolls generously on all sides. Place in oven and bake for 15 minutes. Flip spring rolls and bake another 12-15 minutes, until golden and crispy.
- Remove from oven and top with sour cream, cheddar cheese, bacon bits, and green onions. Serve warm.
Notes
This recipe was updated in 2026. The original version did not have cheddar cheese, sour cream, or green onions in the filling. It also only had ½ teaspoon each of garlic powder and onion powder. It also did not have melted butter for brushing on the spring rolls (it had 1.5 tablespoons vegetable oil instead).
How to store:Â Store leftover baked spring rolls in an airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat in the oven or air fryer at 375°F until hot and crispy again. Avoid microwaving if possible since it softens the wrappers.
How to freeze:Â To freeze, place uncooked spring rolls on a parchment-lined baking sheet and freeze for 1 hour until firm. Transfer to freezer bags or airtight containers and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 35 minutes
- Freezing Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American, Asian, Asian/American
This post was originally published in 2018. It has since been completely updated with recipe tweaks, tips, and photos.
Clara says
The recipe itself is very good.
Only critique is, I find that these homemade version are smaller than the ones offered at Joeys, and the recipe says it will make 40-50, but my attempt resulted in only 21.
Question for the author: can I make these in the air fryer instead of the oven? And if so, what temperature and how long?
Sam Hu | Ahead of Thyme says
Thank you so much Clara! To make these in the air fryer, brush on some oil and transfer to your air fryer basket in a single layer (do not overcrowd the pan if you want to ensure crispy spring rolls and even cooking). Air fry at 350 F for 7-8 minutes. You can also brush on more oil halfway through to get them extra crispy.
Christina says
I love the flavour of this recipe how ever I've tried making them twice now and when I put them in the oven they burst open on the side and the potato spills out. What am I doing wrong? I tried rolling them tight the first time and looser on the second attempt and it still happened.
Sam Hu | Ahead of Thyme says
Hi Christina, it sounds like they are too full. You could try to stuff them with less filling and see if that helps.
Sandy says
Hmmm I just bought an air fryer and wonder if I’d need to freeze them for 30 mins first or just put them in
Sam | Ahead of Thyme says
Hi Sandy, for the best results, you should freeze them first. Freezing will help it keep its shape, otherwise it can puff up quite a bit.
Richard says
They serve these as appetizers at Joeys in Bellevue Wa. I was looking for a copycat recipe; There are NO other recipes I could find other than this, and here they look IDENTICAL to the ones at Joeys!! The crisp thin roll filled with a delicious creamy mash is a perfect combination. I can't wait to get this dish done and try it out!
Caroline says
Can rice paper wrappers be used in this recipe instead of spring roll wrappers?