Wednesday, 11 September 2013

Ultimate Mashed Potato Spring Rolls

There is a Canadian television reality show called "Recipe to Riches, in which home cooks from around the country compete to have their recipe become a President's Choice product at Superstore and a grand prize of $100,000. This is the recipe that we submitted. Even though it did not get selected these are super delicious and can be served as a appetizer or side dish. Don't let the spring roll wrapping detour you. They are really easy to work with.

Yields: 40-45 spring rolls

8 medium potatoes (2 ½ lbs), peeled and quartered
½ cup butter
4 ounces or 125 grams cream cheese, room temperature
1/2 cup sour cream
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon marjoram
2/3 cup chopped chives
2/3 cup bacon bits
4 ounces or 125 grams grated sharp cheddar cheese
1 package of 50 spring roll wrappers (5 inch square)
canola or vegetable oil
bacon bits and green onions for garnish

Instructions Filling: 
In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain.

In the same cooking pot, mash potatoes with a potato masher, potato ricer, or beat with electric hand mixer. Mash potatoes until there are no lumps. Add cream cheese, butter, sour cream, onion powder, salt, pepper and marjoram.
Stir in the cheddar cheese, bacon bits and chopped chives.
Cool mashed potatoes slightly.

Instructions Spring Rolls:

In a small bowl, whisk together two eggs. This is your egg wash for sealing the spring rolls. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.
Brush the sides of the wrapper with egg wash. Add 1 heaping tablespoon of filling to spring roll wrapper and roll up (see tip below on how to roll). Keep rolled egg rolls covered with a damp towel or plastic wrap to prevent drying.
When ready to fry, heat 1 1/2" of oil in a wok or deep heavy skillet to 350F. Carefully slide in the spring rolls, a few at a time, to the oil to fry. Turn the egg rolls occasionally to brown evenly and fry for about 2-3 minutes. Let cool on rack. Repeat with remaining.
Serve with sour cream for dipping and garnish with bacon bits and green onions.

Good spring roll wrappers are found in Asian markets. These are thin, fry up to a shatteringly thin crispy spring roll.

The best 2 ways to defrost spring roll wrappers:
Overnight in the refrigerator.
On the counter for 30 minutes.
Once the wrappers are defrosted, open the package and immediately cover with a barely damp towel to keep moist. The wrappers will dry out and crack quickly if left uncovered.
If the wrappers dry out and are stiff, you can put a few wrappers on a plate, cover with a damp towel and microwave on medium for 10 seconds. The wrappers will soften up.
To roll - place wrapper like diamond in front of you, on a clean, dry surface. Place 1 heaping tablespoon of filling near corner. No more than that! Less filling, the better. Overstuffed spring rolls break apart in the oil. Fold over the corner. Roll tight. Fold over left side. Fold over the other side. No air pockets! Paint a little egg wash along the edge – just as if you were licking an envelope. Close it up. Place them seam side down (helps secure the corner so that the corner doesn't pop out)
Don’t over-crowd the spring rolls in the pan. They won’t cook evenly.
You can fry up the spring rolls and once cool freeze in an airtight container or a freezer bags. To reheat: Preheat oven to 350°F. Place Spring Rolls in a single layer on a baking sheet. Place baking sheet/pan on the middle rack of the oven and bake for 15 to 20 minutes or until crisp, turning once. Remove from the oven and let stand for 2 minutes.

Link to Recipe: Ultimate Stuffed Potato Spring Rolls
Mash potatoes. Add cream cheese, sour cream, butter, onion powder, marjoram and salt& pepper. Cool potatoes a little.
Stir in cheddar cheese, green onions and bacon.

Brush egg roll wrapper edges with egg wash. Place a heaping tablespoon at one corner.

Start to roll.

Fold one side over.

Fold the other side over.

Looks like a envelope now. 

Roll it up.


Place on parchment lined cookie sheets. Keep the rolls covered with a damp towel so they don't dry out.

Heat oil to 350 degrees. Gently put in rolls into the hot oil.

Cook until golden brown. Watching carefully that the potatoes don't spurt out of the rolls while cooking.

Cool on wire rack. You can freeze the cooked rolls at this point or serve immediately.

Serve with sour cream.

1 comment:

  1. Very nice post, impressive. its quite different from other posts. Thanks for sharing.
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