Place the diced potatoes in a pot and fill it with cold water, enough to cover the potatoes. Bring to a boil and cook for about 18 to 20 minutes or until fork tender. Drain and transfer to a large bowl. Add the butter, buttermilk, salt, pepper, granulated garlic and onion. Mash until smooth and lump free. Set to the side and allow to cool down completely.

In the meantime, make the sauce. In a small bowl, whisk together all of the sauce ingredients until well combined. Cover and chill until ready to serve.

To assemble the rolls, place about a tablespoon and a half of potato fill in the center of each pastry wrapper. Roll by bringing in the side corner pieces to the center and then rolling into a tight log (like if you're rolling a small burrito). Place on a wire rack and continue rolling the rest. Once all of them are rolled, place the baking sheet in the freezer and allow to chill for about 30 minutes. This allows the rolls to dry out a bit and firms the potato so that it doesn't get too soft while in the fryer.

Fill a large skillet or pot with vegetable oil, about halfway up and heat until 350°F. Drop in a few of the spring rolls at time, making sure to not crowd the pot, and fry for a few minutes on each side or until golden brown and crispy. Drain and place on a wire rack set over a baking sheet. Continue frying until they're all golden brown and crispy. Transfer the spring rolls onto a baking sheet and top with shredded cheese. Bake for about 5 minutes or until the cheese has melted. Remove from oven and top with crisped bacon and scallions. Serve warm with the dipping sauce. You can store the rolls in the freezer, before frying, and just fry them as you need them. Enjoy!