Mushroom potato spring roll

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 8
    spring roll wrappers (available at Asian shops)
  • 1
    egg white
  • oil for frying
  • FILLING
  • 1
    medium potato
  • 3
    cm
    wedge sweet potato
  • 15
    ml
    chopped onion
  • 20
    ml
    extra virgin olive oil
  • 10
    fresh button mushrooms, chopped
  • 3
    fresh oyster mushrooms, chopped
  • 5
    sun-dried tomatoes
  • 1
    lemon, juice
  • salt and milled black pepper to taste
  • 2
    ml
    nutmeg
  • 15
    ml
    chopped celery leaves
  • 15
    ml
    chopped parsley leaves
 

Method

 
FILLING: Chop potatoes and sweet potatoes and boil in salted water until tender. Drain well. Sauté onions in olive oil. Add mushrooms and sun-dried tomatoes and season with lemon juice, salt, pepper and nutmeg. Mash potatoes. Add mushroom mixture and celery and parsley leaves. Brush spring roll wrappers with egg white and spoon about 15 ml (1 tbsp) filling diagonally across each sheet. Roll up into thin rolls, tucking in sides to prevent leaking. Deep fry in heated oil until golden brown.
 

Read more on: deep-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.