This lent I have been trying to figure out what quick fixes I can come up with. Something I can prepare and freeze so when later when I'm limited on time, I won't slave over the stove. So, I came up with these potato parsley egg rolls. So easy to make and sooo satisfying:
Potato parsley egg rolls:
1 pack Egg roll wraps
1 lbs Idaho potato, boiled, peeled and diced into small pieces
1/2 cup fresh coarsely chopped parsley
1/4 tsp ground paprika
1 fresh squeezed lemon
1/4 cup extra virgin olive oil
salt and pepper to taste
In a 3 qt mixing bowl combine potato, live oil, lemon, paprika, parsley, fresh cracked pepper, and salt
and mix well.Place spoon full of mixture on an egg roll sheet. Moisten edges of the egg roll sheet well with cold water using your fingers. Fold up bottom corner first, then sides and roll making sure the egg roll is completely sealed. If you find the edges have come loose, just moisten again with water and make sure it's sealed well.
Make sure you heat the frying oil very well and that you have enough to completely submerge each roll.**MOST IMPORTANTLY** use a deep sauce pan because oil expands and we don't want any hot oils spills or burns.
Once each roll is fried, place on another flat plate lined with white plain towel paper to absorb excess oil.
These can be frozen after frying and can be re-heated in a toaster oven. They still taste great!!
Servings: 8
Prep time: 1 hour
Cook time: 5 minutes
