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Potato Spring Rolls

About 16 potato springrolls

Boil 2 large russet potatoes or cook them in a microwave oven.
Peel and dice. Peel carrots and dice. Boil them or cook in a microwave oven.

2 large size russet potatoes (1 + 1/2 lb.)
2 carrots

In a ceramic soup bowl, disolve and heat in a microwave oven:

2 tbsp. water
1 tsp. chicken bouillon (powder)

Pour over hot potatoes and carrots.

In a large bowl put all the ingredients together and blend well.

2/3 cup frozen peas
2/3 cup frozen corn
2/3 tsp. curry powder
1/8 tsp. pepper
diced potatoes
diced carrots
salt to taste

Take out 2 tbsp. of potato mixture and wrap with a thin crepe-like spring roll sheet.
  16 thin spring roll sheets

Deep fry. Put it out on a sheet of paper towel and let it drain the oil. Serve them hot with "Tonkatsu Sauce" or "Sour Cream Dip".

Sour Cream Dip
Mix together:
  1/2 cup sour cream
1/4 cup mayonnaise
1/8 tsp. salt
1/4 tsp. curry powder
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