Mashed Potato Spring Rolls

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Mashed Potato Spring Rolls

These were inspired by a recipe about what to do with your Thanksgiving leftovers, but I made them dairy and now serve them as part of the appetizers before Thanksgiving dinner.

  • Duration
  • Cook Time
  • Prep Time
  • 25 ServingsServings

Ingredients

  • 2 cups of instant mashed potatoes
  • 2 scallions sliced thinly
  • 1/2 cup Monterey Jack cheese with chipolte (sugar hill cheese co)
  • wonton wrappers
  • Oil for frying
  • water in a bowl handy for sealing wrappers

Preparation

Preparation

1 make the instant mashed potatoes according to the directions on the box

2 while still hot add in the scallions and the cheese and mix well

3 let cool 10 minutes

4 put a teaspoon size amount of the mashed potato mixture in the center of the wrapper

5 use your pinky to dab water along the edges of the wrapper

6 heat oil and add wontons 4 or so at a time. Fry on both sides until golden brown

7 Remove wontons to a paper towel to drain

8 serve immediately, or can be made the day before and reheated in the over at 350 for 5-6 minutes

9 you can also mix a little honey and mustard together for a quick dipping sauce

Special instructions

These were inspired by a recipe about what to do with your Thanksgiving leftovers, but I made them dairy and now serve them as part of the appetizers before Thanksgiving dinner.