David Chang’s Mashed Potato Spring Rolls

David Chang took F&W’s Thanksgiving challenge to a new level by creating a feast from Thanksgiving leftovers which would fit in perfectly at any of his Momofuku restaurants. You might think you’re sick of Thanksgiving leftovers, but these spring rolls will give new life to those mashed potatoes!

David Chang’s Mashed Potato Spring Rolls


16 slices packaged white bread
1 cup mashed potatoes
1/2 cup thinly sliced cooked green beans
1/4 teaspoon togarashi (see note) or cayenne pepper
Kosher salt and freshly ground pepper
1 large egg yolk mixed with 1 tablespoon of water
2 cups 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°. 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.

Note: Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.

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