Potato And Onion Egg Rolls

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 1/4 cup vegetable oil (or use as much oil as needed, just drain the onions after frying through a sieve)
• 3 lbs yellow onions, chopped
• 1 teaspoon sugar
• salt and pepper
• 3 lbs russet potatoes, peeled and cut into cubes
• 4 ounces cream cheese, softened (do not use low-fat cream cheese)
• 20 (7 inch) square egg roll wraps (corners trimmed to make rounds)
• 1 egg , slightly beaten
• oil (for frying)

Recipe

• 1 using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
• 2 cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
• 3 season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
• 4 meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
• 5 transfer the potatoes to a large bowl.
• 6 add in milk and mash until smooth.
• 7 season the potatoes with salt and pepper.
• 8 mix in half the onions (the remaining onions will be served on the side).
• 9 place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg .
• 10 arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
• 11 fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
• 12 repeat with remaining filling and wrappers.
• 13 heat oil in a heavy large skillet over medium-low heat.
• 14 working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
• 15 repeat with remaining eggrolls.
• 16 drain on paper towels.
• 17 arrange eggrolls on plates.
• 18 serve with sour cream and remaining onions.
• 19 delicious!