Pan-Fried Wonton Wrapper Potato Spring Rolls
A clever way to use up leftover wonton wrappers—steam a potato, then combine it with ham and green peas, wrap, and pan-fry until golden. The wrapper turns crisp while the filling stays soft and fluffy, making it hard to stop at just one. Quick to prepare, with no deep-frying required. Worth a try!
Ingredients
potato
1
wonton wrappers
to taste
mayonnaise
1 tbsp
ham
100 g
green peas
50 g
black pepper
to taste
soy sauce
to taste
sesame oil
a pinch
Instructions
1
Step 1
Peel and wash the potato, cut it into slices, place into a steamer, and steam the potato over boiling water until fully cooked.
2
Step 2
Remove once steamed and mash into a smooth puree with a spoon.
3
Step 3
Add one large spoon of mayonnaise and mix well.
4
Step 4
Then add soy sauce to suit your taste, a small amount of sesame oil, and a pinch of black pepper, and mix until evenly combined. (Feel free to add any seasonings you prefer.)
5
Step 5
Prepare 100 g of finely chopped ham and blanched green peas.
6
Step 6
Add the diced ham and peas into the potato puree and mix thoroughly.
7
Step 7
Get an appropriate amount of wonton wrappers ready.
8
Step 8
Take one wonton wrapper, place a suitable amount of filling in the center, and—as shown—fold both side corners toward the middle.
9
Step 9
Then fold the bottom edge upward. (As shown in the picture.)
10
Step 10
Roll toward one side and dab a little water along the seam to seal the spring roll shut.
11
Step 11
Heat an appropriate amount of oil in a pan and pan-fry all the wrapped spring rolls over medium-low heat until golden brown, then remove from the pan.
12
Step 12
Done. Crispy, fragrant, and tender 😋
