My F&W
quick save (...)
Mashed-Potato Spring Rolls
© Gabriele Stabile

Mashed-Potato Spring Rolls

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6
  • FAST
  • VEGETARIAN

David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

  1. 16 slices of packaged white bread
  2. 1 cup mashed potatoes
  3. 1/2 cup thinly sliced cooked green beans
  4. 1/4 teaspoon togarashi (see Note) or cayenne pepper
  5. Kosher salt and freshly ground pepper
  6. 1 large egg yolk mixed with 1 tablespoon of water
  7. 2 cups vegetable oil, for frying
  8. Warm turkey gravy and Sriracha chile sauce, for serving
  1. Stack the bread in 4 piles and trim the crusts, reserving them for Cinnamon Toast Crumb Crust. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
  2. In a bowl, combine the mashed potatoes, green beans and togarashi; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
  3. In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.
Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.