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November 1, 2007 / Tony

Potato Rolls

This is a recipe that is based on an appetizer at one of my old employers.  It’s a great way to use up leftover mashed potatoes.  The end result is a crispy/creamy “roll” that is spiked just a little bit with green onions and a bit of hot sauce.  Serve these with sour cream and a garnish of more green onions.  Here’s the recipe:

Potato Rolls 

2 1/2 cups mashed potatoes, preferably from Ethereal Mashed Potatoes

1/2 cup sour cream, plus more for serving

2 T to 1/4 cup flour

1/4 cup chopped green onions plus more for garnish

1 T hot sauce

About 10 Ty Spring Roll Pastry Sheets (look for it at your local Asian grocer or use egg roll wrappers)

1 egg, mixed with 1 T water

1/2 cup Cornstarch

about 1 1/2 cups Cheddar cheese

vegetable oil, for frying

Mix the mashed potatoes, 1/2 cup sour cream, 2 T flour, 1/4 cup green onions, and 1 T hot sauce in a bowl.  If the mixture seems loose (it should be pretty thick), add some more flour. 

Then begin rolling.  Place one pastry sheet (keep the rest under a barely wet paper towel) on your work surface so that one corner is facing you.  Place about 1/4 cup of filling about 1/3 of the way up on the pastry sheet.  Fold the corner closest to you over the filling and use that to shape the filling into a roll shape that is about 4 inches across.  Roll the filling one time away from you and then fold in the two corners not facing you.  Dab the last corner with the egg wash and seal.  Now place the cornstarch on a baking sheet in an even layer and roll the potato rolls in the cornstarch so there’s a thin layer on the outside.  Repeat until all of the filling is gone.  Here’s a picture of the completed rolls:


Now throw the potato rolls into vegetable oil heated to 350 degrees.  Don’t fry too many at a time.  When they are just golden brown or they start to leak their fillings, take them out.  Cut in half and then sprinkle with some cheddar cheese and then put them underneath your broiler to melt.  Take them out and then immediately plate (careful, they’re hot).  Garnish with sour cream and green onions.  Serve immediately. 

Here’s the final product:



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