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POTATO SPRING ROLLS

These rolls are very attractive and taste great with a wide variety of meats and fish.

Serves: 4

Ingredients:

Mashed Potatoes:
2 large potatoes – peeled and cut into 8
½ cup (120 ml) cream
1 bunch green (spring onions) – washed, trimmed, chopped
½ level teaspoon salt
⅛ level teaspoon ground black pepper

8 spring roll wrappers
1 egg – beaten
1 tablespoon flour

Oil for deep fat frying

Method:

  1. Put the peeled potatoes into a pan of boiling water and simmer until tender.
  2. Warm the cream in a saucepan.
  3. Pour the cream into a blender or small food processor.
  4. Blanch the onions in boiling water for 1 minute.
  5. Drain and add to the blender or food processor.
  6. Process until the onions are finely chopped.
  7. Drain the potatoes and mash.
  8. Add the remaining mashed potato ingredients. Mix well. Cool.
  9. Divide the potato into 4.
  10. Take 1 portion of the potato and put onto a piece of plastic wrap. Roll to form a log.
  11. Repeat with the remaining potato.
  12. Heat the oil for deep fat frying to 375 F (190C).
  13. Place 1 spring roll wrapper on the work surface.
  14. Brush with egg.
  15. Top with another spring roll wrapper.
  16. Put a potato log across one of the corners of the wrapper. Fold in the sides and roll up.
  17. Seal the end of the wrapper with a little egg.
  18. Repeat with the other 3 logs.
  19. Roll in a little flour.
  20. Deep fat fry the rolls for 6 minutes until golden brown.
  21. Drain on kitchen paper.
  22. Trim off the ends of the rolls.
  23. Cut each roll in half across the diagonal with a gentle sawing action.
  24. Place 2 pieces of log on their flat surfaces, standing up, on each of 4 hot plates.
  25. Add the remaining main course foods to the plate.
  26. Serve immediately.