Recipes Appetizers Finger Foods Spring Rolls Mashed-Potato Spring Rolls Be the first to rate & review! 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. By David Chang David Chang Why he won Because he has brought incredible sophistication to some of the universe's simplest dishes.Born Arlington, Virginia; 1977.Experience Mercer Kitchen, Craft and Café Boulud, all in New York City; Fuyu-Rin and Park Hyatt hotel in Tokyo.Boldest career move Working as a reservationist at Craft. "I wanted a job there so badly, I answered phones for over a month. After Craft got its third star, I went to work in their kitchen full-time. I felt like I'd hit the lottery."Ingredient obsession Pork fat. "There's pork fat in just about everything at Momofuku."What he loves most about his menu "I love that we use crazy small farmers. I'll do anything I can to promote pork guys in Kansas. We found Allan Benton, who does smoked country hams in Madisonville, Tennessee."Favorite cheap eat "Any fast-food processed chicken—I'll order it in a heartbeat. But I'm very picky about my pork." WEB EXCLUSIVE! Read more of our interview with David Chang Won Best New Chef at: Momofuku Noodle Bar, New York City Food & Wine's Editorial Guidelines Updated on August 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Gabriele Stabile Total Time: 30 mins Yield: 4 to 6 Ingredients 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 Directions 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. 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. 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. Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets. Rate it Print