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.
Mashed potato and pesto spring rolls
- 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.
Mashed potato and pesto spring rolls dipping sauce
- Whisk together all the ingredients. Place in a covered container and keep in the fridge until needed.