Last week, I attended the culminating activity of a student leadership program. Cocktails were served three times — before the program started, during the intermission and after the program ended. There was only one dish that I kept going back for more. Spring rolls with mashed potatoes and pesto served in shot glasses with a white dipping sauce. I was so impressed that I had to ask who the caterer was. Culinaria, I was told. I was mentally deconstructing the spring rolls while I ate and I promised myself I would replicate it at home.
I did that tonight. And, my oh my, it’s something I will be doing often in the days to come. Inexpensive, impressive, delicious.
- 250 grams potatoes boiled until very soft
- 2 tablespoons pesto home made if possible
- 1 pack roll wrappers about 20 sheets
- 2 cups cooking oil for deep frying
Make the filling. As soon as the potatoes are cooked, drain and mash. Stir in the pesto. Add more salt and pepper if necessary. Cool completely.
Separate the spring roll wrappers. Spread about a teaspoonful of the filling on half of the wrapper. Brush the edges with egg wash, roll and seal (click here for a step-by-step guide on wrapping spring rolls). Repeat until all the wrappers are filled, rolled and sealed.
Heat the cooking oil in a frying pan. Cook the spring rolls in batches. As soon as they turn a golden brown, scoop out and drain on paper towels.
To serve, cut each spring roll in half diagonally. Place two teaspoonfuls of sauce in a shot glass or a wine glass and arrange two pieces of spring rolls, cut side up, like you see in the photo. Serve immediately.
Whisk together all the ingredients. Place in a covered container and keep in the fridge until needed.