Mushroom potato spring roll

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

8.00 spring roll wrappers
1.00 eggs — whites only
oil — for frying
FILLING
1.00 potatoes — medium
3.00 cm sweet potatoes — wedges
15.00 ml onion — chopped
20.00 ml olive oil — extra virgin
10.00 button mushrooms
3.00 oyster mushrooms — chopped
5.00 sun-dried tomatoes
1.00 lemon juice
salt and freshly ground black pepper — to taste
2.00 ml nutmeg — ground
15.00 ml celery — chopped
15.00 ml fresh parsley — chopped
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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.



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