Baked Mashed Potato Spring Rolls (JOEY Copycat)

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Baked mashed potato spring rolls. Yes you read that right. We are talking about the comforting flavours and textures of creamy mashed potatoes covered in a crisp crunchy layer of heaven. Somehow this combination works. It works really well.

Potatoes are a key staple in every cuisine around the world. So, of course, they are the main ingredient in this Asian/American fusion dish. I first tried these amazing spring rolls at one of my favourite restaurants and I was inspired to recreate this favourite at home. But, naturally, I wanted a healthier alternative than the deep fried staple, so I baked them. I kid you not, this tastes as if it was fried. Brace yourselves people!

Plus, because these are baked, you don't have to slave away in the kitchen frying each one. You basically pop the spring rolls in the oven and let the oven do it's magic. All you have to do is flip them over once. Talk about convenience!

Speaking of convenience, all you need is a handful of ingredients, one pot, and one baking tray and you are basically halfway to creating this dish.

How to Fold a Spring Roll

Learning how to fold spring rolls may seem intimating, but once you get the hang of it, it is actually super easy. Just follow these simple steps below:

1. Place spring roll diagonally (diamond shape) on a clear surface. Place 1 and ½ tablespoons of filling centered approximately ¾ of the way down from the top.
2. Fold up the bottom so it covers the filling. The bottom corner should approximately touch the centre of the wrapper.
3. Bring in the two side corners to the center, folding over top.
4. Roll the wrapper up tightly until 1 to 2-inches remains on top. Lightly brush the remaining corner on top with water and roll up to seal like a burrito.

Freeze and Store

To store, place uncooked spring rolls on a baking tray lined with parchment paper and freeze for an hour. Then transfer spring rolls into ziploc bags or tupperware and use as desired.

Recipe

Baked Mashed Potato Spring Rolls

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5 from 2 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 1 hour 35 minutes
• Yield: 40-50 spring rolls 1x

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Description

Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven.

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Ingredients

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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

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Instructions

Make the mashed potato filling:

1. 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.
2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes fork tender (soft when you insert a fork).
3. Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes until mostly smooth.
4. Add butter and use an electric hand mixer to whip until melted and incorporated.
5. Slowly add in the cream while mixing until smooth and creamy
6. 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:

1. 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.
2. Fold bottom corner over filling. (The bottom corner should approximately touch the centre of the wrapper).
3. Fold in both side corners to the center and fold over top.
4. Roll tightly upward, leaving about 2 inches at the top.
5. 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:

1. Preheat oven to 425°F.  Mix vegetable oil and melted butter together.
2. 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.
3. 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).

• Prep Time: 40 minutes
• Freezing Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizers
• Method: Baked
• Cuisine: Asian/American

Find more easy to make recipes using potatoes at Potatoes USA or visit Potato Goodness on Facebook.

I was selected for this opportunity as a member of CLEVER  and the content and opinions expressed here are all my own.