Perogi Spring Rolls

Ever want perogi but don't have the time to stuff 200 for 1 meal? Try out this alternative!

This recipe made 32 of these beautiful rolls.

Ingredients

5 large potatos, peeled and chopped evenly

1 large white onion, peeled and fine chopped

6 strips of thick cut bacon, sliced

2 cups extra old cheddar cheese

Salt and pepper to taste

2 stalks green onion

3-4 cups warm water

32 sheets of spring roll wrappers

Oil for frying or 3-4 tbsp oil for baking

1. Fill a large pot with water and bring to a boil

2. Add potatos to water and boil for 20 minutes, until soft enough to easily puncture with a fork.

3. Remove from heat, drain water and set aside.

4. While potatos boil add bacon and onion to a frying pan on medium heat.

5. Fry bacon and onions until onion is caramelized and bacon is slightly crispy, drain grease and remove from heat.

6. In a large mixing bowl whip potato until smooth then add in grated cheese, whip until smooth.

7. Fold in bacon and onions until evenly distributed then let mixture cool.

8. Preheat oven to 425°

9. Add water to a large bowl.

10. One at a time add spring roll wrappers to water to rehydrate.

11. Pull out wrapper and lay down on a flat surface, add 4-5 tbsp of potato filling and wrap up tightly in wrapper.

12. Place wrapped roll on a greased baking sheet and puncture multiple times with a tooth pick.

13. Brush spring rolls with vegetable oil and place in oven at 425° for 10-15 minutes until golden brown

14. Alternatively heat deep fryer oil to 370° and fry spring rolls in batches of 4 until golden colored. ☆Make sure they do not touch for 1st minute of deep fry time or they will stick together☆