1 Tbsp. Butter
1/3 Cup Onions-finely diced
1 Cup Mashed Potatoes
1 Cup Cooked Turkey Meat-chopped finely or shredded
8 Spring Roll Wrappers- 6” Square Size-
1 Egg- beaten with 2 Tbsp. water for an egg wash
Vegetable Oil for Deep Frying as Needed
• Heat sauté pan over medium high heat. Add the butter and onions to pan and cook for 2-3 minutes seconds to lightly caramelize. Reserve.
• In a bowl, combine the cooked onions, mashed potatoes and turkey, seasoning to taste with salt and pepper. Reserve.
• Lay 8 spring roll wrappers out. Divide the cooled filling among the wrappers in a cylinder shape leaving ¾” of wrapper on each edge with no filling to tuck edges in. Lightly brush the egg wash on the latter ¼ of the spring roll wrapper. Roll wrappers around filling tucking in sides, sealing the final edge.
• Heat tall, narrow deep fry pot half filled with vegetable oil to 375°f. Place 4 spring rolls at a time in a deep fry basket and submerge in oil, frying about 2 minutes or until golden brown and crisp. Lift basket out and turn spring rolls out onto a paper towel lined plate. Serve with your favorite dipping sauce and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com