Mashed potato and pesto spring rolls

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 pieces
Author Connie Veneracion


  • 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.