Bean Curd and Potato Roses
|Boiled potatoes||1⁄2 Pound, mashed (225 Gram)|
|Firm bean curd||1⁄2 Pound, mashed and drained (225 Gram)|
|Green onions||2 , finely chopped|
|Spring roll wrappers||2 Large|
|Cold water/Egg white||1 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1 Combine potato, bean curd, green onions, and salt and pepper in a bowl. Halve mixture and shape each half into a roll, 4 inches (10 cm) long.
2 Arrange spring roll wrappers with one corner towards you. Brush edges with cold water or egg white. Place one roll crosswise on each skin. Fold lowest point of skin over filling and roll once. Fold left and right points into center. Brush edges again. Roll up firmly to cook.
3 Fry in oil to cover until golden and crisp.
4 To cook using the oven method, place rolls on greased baking sheet, brush with oil and bake at 400°F (200°C) for 20 minutes until golden.