Mashed-Potato Spring Rolls

Author: 
David Chang
  • 16  slices of packaged white bread
  • 1 Cup  mashed potatoes
  • 1/2 Cup  thinly sliced cooked green beans
  • 1/4 Teaspoon  togarashi (see Note) or cayenne pepper
  •   Kosher salt and freshly ground pepper
  • large egg yolk mixed with tablespoon of water
  • 2 Cups  vegetable oil, for frying
  •   Warm turkey gravy and Sriracha chile sauce, for serving
David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

Directions RichSnippets

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Recipe Details

Cooking Time: 
30 minutes
Total Time: 
30 minutes
Serves: 
4

Nutrition

Calories per serving:

1,283 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

64%

Servings:

4
  • Fat 71g 110%
  • Carbs 134g 45%
  • Saturated 9g 46%
  • Fiber 12g 48%
  • Trans 1g
  • Sugars 16g
  • Monounsaturated 45g
  • Polyunsaturated 14g
  • Protein 29g 58%
  • Cholesterol 104mg 35%
  • Sodium 1,527mg 64%
  • Calcium 359mg 36%
  • Magnesium 133mg 33%
  • Potassium 800mg 23%
  • Iron 9mg 50%
  • Zinc 3mg 22%
  • Phosphorus 441mg 63%
  • Vitamin A 90µg 10%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 1mg 73%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 14mg 72%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 230µg 57%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 14mg 68%
  • Vitamin K 19µg 24%
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