Crispy sandwich-bread spring rolls stuffed with mashed potatoes spiced with togarashi and green beans, served with turkey gravy and Sriracha.
Ingredients
- 16 slices Sliced white sandwich bread
- 240 g Mashed potatoes
- 120 g Cooked green beans, thinly sliced
- 1/4 tsp Togarashi (or cayenne pepper)
- to taste Kosher salt
- to taste Freshly ground black pepper
- 1 jaune d'œuf Egg yolk mixed with 1 tablespoon water
- 500 ml Vegetable oil for frying
- to serve Warm turkey gravy
- to serve Sriracha sauce
Method
- Stack the bread slices into 4 piles and remove the crusts with a knife.
- Using a rolling pin, flatten each slice of bread to a thin 7.5 x 12.5 cm rectangle.
- In a bowl, mix the mashed potatoes, sliced green beans, and togarashi. Season with salt and pepper.
- Brush the edges of 4 bread rectangles with the egg yolk-water mixture.
- Shape 1 tablespoon of the filling into a log and place it along one long edge of the rectangle, leaving a 1 cm border at each end.
- Roll the bread tightly around the filling to form a cylinder, then press the ends to seal well.
- Repeat with the remaining bread rectangles and filling.
- In a skillet, heat the oil to 160 °C (325 °F).
- Carefully drop half of the rolls into the hot oil and fry, turning them, until deep golden brown, about 1 minute 30 seconds. Drain them on paper towels.
- Repeat with the remaining rolls. Serve immediately with the gravy and Sriracha.
Nutrition
Per serving
- Energy
- 493.6 kcal
- Protein
- 9 g
- Carbohydrate
- 55.18 g
- Fat
- 25.6 g
- Fibre
- 3.09 g
- Calcium
- 146.13 mg
- Iron
- 1.72 mg
- Magnesium
- 54.9 mg