Mashed Potato Spring Rolls with Peanut Sauce

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Mashed Potato Spring Rolls with Peanut Sauce

 

For the spring rolls:

1 pound red potatoes

kosher salt

4 ounces cream cheese, room temperature

2 tablespoons peeled and minced fresh ginger

Freshly ground black pepper to taste

20 8-inch rice-paper wrappers

small handful of pickled, sliced ginger

1 bunch fresh mint or cilantro, stems removed

1 bunch watercress, larger stems removed

 

For the sauce:

1/2 cup smooth or crunchy peanut butter

3 tablespoons chopped fresh cilantro (roots and stems

optional)

2 tablespoons peeled and minced fresh ginger

2 garlic cloves, minced

1 cup unsweetened coconut milk

2 tablespoons fresh lime juice

2 teaspoons Asian chili sauce

Soy sauce to taste

 

To make the spring rolls: Place the potatoes in a

large saucepan and

add

water until potatoes are fully submerged, then salt.

Bring to a boil,

then

reduce the heat and simmer until tender, about 25 to

30 minutes. Drain

well

and return the potatoes to the pan. Add cream cheese

and ginger and

season

liberally with salt and pepper. Mash the mixture with

a potato masher

until

well-blended and smooth.

Bring a large pot of water to a boil. Once it boils,

reduce the heat to

low

and cover the pot.

Transfer the pot of boiling water to a trivet on a

clean work surface.

Quickly dip one rice-paper wrapper into the hot water.

Rotate the

wrapper in

the water to fully wet it. Lay the wrapper on your

work surface. Do a

few

more (however many will fit on your work surface). Let

the wrappers

stand

for one minute to become tacky.

Spread two tablespoons of the potato mixture on the

bottom third of

each

wrapper. Top the potatoes with two pickled ginger

slices. Place a few

mint

leaves and a watercress sprig on the wrapper above the

potatoes.

Starting

with end closest to you, roll the wrapper tightly

around the stuffing.

When

it's rolled halfway up, fold the sides of the wrapper

toward the center

and

continue rolling to the end of the wrapper. You should

be able to see

the

herbs through the wrapper. Continue in the same

fashion for the other

rolls.

Cut the spring rolls in half diagonally and serve on a

platter with a

bowl

of peanut sauce for dipping.

To make the sauce: Place the peanut butter in a

microwave-safe bowl and

microwave for one minute or heat in a small saucepan

over low heat

until

very soft. In a medium bowl, combine the peanut butter

with the

remaining

ingredients and mix well with a whisk. Serve at room

temperature. Makes

40

spring roll halves.

 

 

 

 

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