purchased egg roll wraps, 7-inch square, corners trimmed to make rounds
tablespoon vegetable oil
Serving Size: 1 (1690) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 31 g16 %
Total Fat 3.5 g5 %
Saturated Fat 0.6 g3 %
Cholesterol 3.7 mg
Sodium 197.3 mg
Dietary Fiber 2.9 g11 %
Sugars 3 g11 %
Protein 5.6 g
Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper.
Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. (I microwave my potatoes).
Transfer potatoes to large bowl.
Add milk and mash until almost smooth.
Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.).
Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and wrappers.
Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.
Oven Method (I use):
Place all blintzes on baking tray covered with baking paper. Spray with olive oil and bake at 180 Degrees C for 20 minutes turning over half way.
Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.