Mashed potatoes are quite a change from the traditional vegetable egg roll filling. Not necessarily healthier, but definitely delicious!
Loaded Mashed Potato Egg Rolls
- Cook & Prep: 50 m
- Serving: 25
Make the Egg Rolls
Yields 50 egg rolls.
In a large frying pan, sauté onions and pastrami in oil until onions are caramelized. Combine with mashed potatoes.
Lay one egg roll wrapper on a work surface. Brush the edges with water. Fill with one heaping tablespoon of mashed potato mixture. Fold in two sides and roll up in opposite direction. Repeat for remaining egg roll wrappers.
Heat oil in a large pot for frying. Fry egg rolls in batches until golden brown.
Egg rolls can be prepared ahead and frozen. Defrost fully and warm in a single layer on a baking sheet at 300 degrees Fahrenheit (150 degrees Celsius) for approximately 20 minutes.
Photography: Nechama Laitman.