Potato and Onion Egg Rolls
- Ready In:
- 2hrs 10mins
- Ingredients:
- 9
- Yields:
-
20 blitzes
ingredients
- 1⁄4 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)
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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