Mashed-Potato Spring Rolls

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.

Mashed-Potato Spring Rolls
Photo: © Gabriele Stabile
Total Time:
30 mins
4 to 6


  • 16 slices of packaged white bread

  • 1 cup mashed potatoes

  • 1/2 cup thinly sliced cooked green beans

  • 1/4 teaspoon togarashi (see Note) or cayenne pepper

  • Kosher salt and freshly ground black pepper

  • 1 large egg yolk mixed with 1 tablespoon of water

  • 2 cups vegetable oil, for frying

  • Warm turkey gravy and Sriracha chile sauce, for serving


  1. Stack the bread in 4 piles and trim the crusts. 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°F. 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.


Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.

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