Fried Spring Rolls Stuffed with Mashed Potatoes and Shrimp
- 350 grams starchy potatoes
- freshly ground peppers
- 8 shrimp (size 13/15, peeled, ready to cook)
- 2 Tbsps vegetable oil
- 1 scallion
- ½ bunch cilantro
- 2 Tbsps sesame oil
- vegetable oil (for frying)
- 4 leaves Spring roll dough sheet (frozen, about 21 x 21 cm or 8 x 8 inches)
- 1 egg yolk
- 200 grams Crème fraiche
- 50 milliliters Teriyaki sauce
Peel the potatoes, rinse, coarsely chop and cook for about 20 minutes in salted boiling water. Drain and press through a ricer while still hot. Season with salt and pepper.
Rinse the shrimp, pat dry, chop and season with salt and pepper. Heat the oil in a pan. Fry the shrimp on both sides. Remove and let drain on a paper towel. Rinse and trim the scallions and cut into thin rings. Rinse the cilantro, shake dry, pluck the leaves from the stems and chop coarsely. Add the shrimp, scallions, cilantro and sesame oil to the potato mixture and mix to combine.
Heat the oil in a large pot to approximately 180°C (approximately 350°F). It is hot enough when bubbles arise from a wooden spoon handle inserted into the oil. Spread the spring roll dough on a work surface, thaw and distribute the potato and prawn mixture in the center toward one side. Fold in the sides and roll up around the filling. Brush the edge of the dough with egg and press to seal.
Fry the spring rolls in portions in the oil until golden brown, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
Heat the creme fraiche in a small saucepan until thickened. Add the teriyaki sauce and mix well. Arrange the spring rolls on a platter and serve alongside the teriyaki cream sauce.