16 slice(s) of packaged white bread
1 cup(s) mashed potatoes
1/2 cup(s) thinly sliced cooked green beans
1/4 teaspoon(s) togarashi (see Tips & Techniques), or use cayenne pepper
Kosher salt and freshly ground pepper
1 large egg yolk mixed with 1 tablespoon of water
2 cup(s) vegetable oil, for frying
Warm turkey gravy and Sriracha chile sauce, for serving
Stack the bread in 4 piles and trim the crusts. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
In a bowl, combine the mashed potatoes, green beans, and togarashi ; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
In a skillet, heat the oil to 325°F. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.
Recipe shared from: http://www.delish.com/recipefinder/mashed-potato-spring-rolls-recipe