Potato and Onion Egg Rolls

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READY IN: 2hrs 10mins
YIELD: 20 blitzes
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup vegetable oil (or use as much oil as needed, just drain the onions after frying through a sieve)
  • 3
    lbs yellow onions, chopped
  • 1
    teaspoon sugar
  • salt and pepper
  • 3
    lbs russet potatoes, peeled and cut into cubes
  • 4
    ounces cream cheese, softened (do not use low-fat cream cheese)
  • 20
    (7 inch) square egg roll wraps (corners trimmed to make rounds)
  • 1
    egg white, slightly beaten
  • oil (for frying)
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DIRECTIONS

  • Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
  • Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
  • Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
  • Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
  • Transfer the potatoes to a large bowl.
  • Add in milk and mash until smooth.
  • Season the potatoes with salt and pepper.
  • Mix in HALF the onions (the remaining onions will be served on the side).
  • Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
  • Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
  • Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
  • Repeat with remaining filling and wrappers.
  • Heat oil in a heavy large skillet over medium-low heat.
  • Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
  • Repeat with remaining eggrolls.
  • Drain on paper towels.
  • Arrange eggrolls on plates.
  • Serve with sour cream and remaining onions.
  • Delicious!
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