Total Time: 30 Min
Servings: 4-6
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 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
Procedure:
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.
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°. 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.
Recipe Author: Chef David Chang
Photo By: Gabriele Stabile
Restaurant: Momofuku Noodle Bar, New York City
Source: http://www.foodandwine.com/recipes/mashed-potato-spring-rolls