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Appetizer
Asian Fusion
24
45 minutes
45 minutes
Deliciously crispy Chinese Curry Potato Egg Rolls made with Melissa’s Baby Dutch Yellow® Potatoes, fresh onions, and savory spices. A flavorful Asian fusion appetizer perfect for sharing and showcasing quality produce.
1 pkg rice paper wrappers
1 lb. ground pork
1 bag Melissa's Baby Dutch Yellow® Potatoes; baked and mashed
1 small yellow onion, diced
3 Tbsp oil
3 tsp yellow curry powder
2 tsp sugar
1 tsp salt
1 bottle Melissa's Costa Azul Hot Sauce
Green onion for garnish
Bake or air fry the baby potatoes until soft. Remove the potato skin and mash the potatoes in a bowl. Set aside for later.
Pour 1 Tbsp oil in a skillet and saute onions until golden brown.
Add ground pork, cook until done.
Add curry powder, sugar, salt, and mashed potatoes to the pork and onions. Stir until well combined.
Allow mixture to cool completely before wrapping.
*I recommend using rice paper wrappers. They are a healthier option, gluten free and have a lower calorie count.
Using the rice paper wrappers, dip the paper in room temperature water until the wrapper softens. Lay the wrapper on a smooth surface, add filling and roll. The rice paper will stick securely to itself.
Using a wok, heat 2 Tbsp oil and deep fry each roll until golden brown. Place each roll on a plate with a paper towel to soak up any excess oil.
Serve with Melissa's Costa Azul Hot Sauce and garnish with green onions.
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