Potato, Spinach And Goat Cheese Eggrolls With Sundried Tomato - cooking recipe

Ingredients

EGG ROLLS
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)
DIP
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

Preparation

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.
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.