Mashed potato and pesto spring rolls
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieLast week, I attended the culminating activity of a student leadership program. Cocktails were served three times — before the program started, during the intermission and after the program ended. There was only one dish that I kept going back for more. Spring rolls with mashed potatoes and pesto served in shot glasses with a white dipping sauce. I was so impressed that I had to ask who the caterer was. Culinaria, I was told. I was mentally deconstructing the spring rolls while I ate and I promised myself I would replicate it at home.
I did that tonight. And, my oh my, it’s something I will be doing often in the days to come. Inexpensive, impressive, delicious.
This recipe yields about 40 pieces.
Ingredients :
250 g. of potatoes, boiled until very soft
2 tbsps. of pesto, home made if possible
a pack of spring roll wrappers (about 20 sheets)
about 2 c. of vegetable cooking oil for deep frying
For the dipping sauce :
1/2 c. of mayonnaise
2 to 3 tbsps. of milk
salt, to taste
pepper, to taste
1/2 tsp. of finely grated garlic
1/2 tsp. of finely chopped cilantro
juice of a quarter of a lemon
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.
Meanwhile, prepare the dipping sauce by whisking together all the ingredients. Place in a covered container and keep in the fridge until needed.
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.
Tagged: Appetizers, mashed potatoes, pesto, Purely experimental, spring rolls
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Mashed potato and pesto spring rolls
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looks yummy!!!
nakakatuwa connie. for a moment there, i couldn’t get my eyes off the photo. ang ganda!
I like this so much, first because it looks so good and second because it sounds so easy. (andami namang ’so’ sa comment kong ito… hehe). can I bookmark this please?
f course, Jetski!
Yum! will try this in our next get together… thanks for sharing!
thank you!
Sheesh..there goes my rumbling stomach! I love lumpia! Looks easy to make..I might be able to do this hehe
Hi Connie – you were so enthusiastic about this dish that I planned to try it out sometime. But when I went to the kitchen I realized that I had some leftover mashed potatoes from last night; half the cooking done! So I just mixed some pesto and made a few spring rolls and voila! nice side dish for lunch. And you’re right, ang SARAP nga!
And then tonight, my sister-in-law and niece dropped by unexpectedly so I decided to do this again as an appetizer (yeah, still had some leftover mashed potatoes
. She and my niece loved them too! They couldn’t believe that it was ‘just’ mashed potatoes and pesto. Thanks!
Btw, I always put in one sweet potato when I make mashed potatoes but that’s the only thing that was different with my spring rolls tonight and your recipe
Hi Connie. My neighbor made something like that except that she used kamote instead of potatoes! Masarap din…
oh..how i wish i could make one of these..i love pesto but then i couldn’t share it with my husband, he doesn’t eat garlic, and this recipe includes lot’s of it.
hi connie,
what can i used as a substitute for the cilantro? Couldn’t find one here in new zealand. Thank you.
Chato, try mint or tarragon. Otherwise, flat-leaf parsley.
hello ms. connie!
It looks very presentable and yummy too! Last week when my mother-in-law asked me to prepare the traditional lumpia with ground pork meat I told her that i will make other kind and hopefully they will like it. People here are kinda carnivores and they don’t serve potato for appetizer because it’s always part of their warm meal.
The feedback was fantastic! Het was heel lekker! (super sarap)
I also prepared rolled porkloin with bacon, basil and rosemary. You are right when you said that it looks so nice and suitable for special occasions. Thanks a lot for sharing economical and luscious recipes.
You’re much welcome.
hi ms connie,
i would just like to thank you..i cooked this dish (together with your chicken and pesto qeusadillas) and brought it during hubby’s get together with friends last night and it was a hit!! they kept on asking what’s the filling hehehe…they never thought mashed potato and pesto tasted that good! i never thought so too until this entry! thanks! wasn’t able to take pictures tough, it was gone in a minute! and the sauce, yummy too, buti na lang i made extra kasi pati yung qeusadillas nilagyan nila ng sauce!
thanks again!
Sayang walang pics. But I understand completely how difficult it is to take photos when everyone else is dead set on digging in. Happens in my house often enough. Hehehe glad so many were able to enjoy.
Hello Connie,
Instead of Mayonnaise, can I replace it with Yoghurt?
I used Yoghurt as my Salad dressing..
Maybe its possible also to use Joghurt than Mayo?? what do you think?
Greetings from Heidelberg..
Vielen Dank!!
Blessil
Yes. Yogurt or sour cream are good too. Not the same but good too.
this recipe is really delicious! my mother in-law likes them too. inulam p nga nya sa kanin. ehehehe
Mam Connie,
I am here in Saudi, pag nag get together kami ng mga pinoy dito ako ang cook nila..I have some basic knowledge din pero konti lang..para ma improve lagi ko punta sa site mo..thanks for all the tips!!!!!!
fav ko un adobo kaya un agad ang check ko sa site mo specially with liver sauce..lahat gusto na matulog sa kabusugan pagtapos kumain hehehehe…more power!!!!!!!!!!
and also mam connie, your right, pinoy cuisine should go globally and it should not be equate to palayoks..
Thank you for saying that.