Grand Lux Cafe Double Stuffed Potato Spring Rolls

 Grand Lux Cafe Double Stuffed Potato Spring Rolls combine the crisp crunchy texture of a spring roll and the savory goodness of a baked potato together in one appetizer. I had tried these and knew they simply had to be recreated.

mashed potato spring rolls topped with bacon and cheese

Grand Lux Cafe Double Stuffed Potato Spring Rolls combine the crisp, crunchy texture of a spring roll and the savory goodness of a baked potato in one appetizer. When I first tried these, I knew they simply had to be recreated. What makes these stuffed potato appetizers so special? These aren’t just your average spring rolls – they’re superior loaded baked potato spring rolls.

If you ever find yourself in Las Vegas, a world of delicious food awaits you at the Grand Lux Cafe. You will enjoy an inspired dining experience in an elegant but relaxed setting. Part of The Cheesecake Factory Company, this upscale, but casual eatery, is unique.

The mashed potato filling has a wonderful touch of green onions, and the spring rolls are topped off by the flavors of smoked bacon and cheddar cheese. These mashed potato appetizers just taste so good. Now, you can make them at home even if you live nowhere near a Grand Lux. These spring rolls are also the perfect way to use up leftover mashed potatoes.

These potato appetizers are perfect if you’re throwing a party. It’s just amazing what can go inside a spring roll wrapper. The rolls are served with sour cream because they wouldn’t be genuine loaded baked potatoes without sour cream making an appearance.


  • 1 pound russet potatoes, peeled, and chopped into large chunks
  • 1/4 cup heavy cream you may want to add a little more
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 bunch green onions
  • 1 package spring roll wrappers (you can use egg roll wrappers)
  • 4 ounces applewood smoked bacon
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • vegetable oil for frying


  • Mashed potatoes Place peeled and cut potatoes into a saucepan, and cover with water. Bring the saucepan to a boil, and then reduce to a simmer, simmer potatoes for 15 - 20 minutes, or until potatoes are fork tender. When potatoes are tender, drain off the water, and mashed potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper. 
  • Chop the green onions into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and resume the remaining green onion slices for the garnish.
  • Slice bacon into matchstick slices, and cook bacon until the bacon is browned and crispy. 
  • To make spring rolls: I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated could be difficult to work with. Add about 1 1/2 tablespoons of mashed potatoes to the spring roll. Roll the spring roll, and secure the ends with a bit of water. Repeat until you have either no more mashed potatoes or no more spring roll wrappers. 
  • Cook spring rolls: In a deep pan, add enough oil to cover the bottom 4 inches of the pan with cooking oil. Heat oil until it is about 350 degrees. Add a few spring rolls at a time to the oil, cook for about 1 to 2 minutes on each side. Drain spring rolls on paper towels.
  • Cut spring rolls diagonally in half. Place spring rolls on a serving plate, garnish with cheese, cooked bacon, green onion tops, and serve with sour cream.


Calories: 279kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 427mg | Potassium: 222mg | Fiber: 1g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 2.1mg | Calcium: 65mg | Iron: 1.7mg

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