Mashed-Potato Spring Rolls

1. 1

   Stack the bread in 4 piles and trim the crusts, reserving them for Cinnamon Toast Crumb Crust.

2. 2

   Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.

3. 3

   In a bowl, combine the mashed potatoes, green beans and togarashi; season with salt and pepper.

4. 4

   Brush the edges of 4 bread rectangles with the egg yolk mixture.

5. 5

   Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end.

6. 6

   Tightly roll up the bread to form a cylinder; press the ends together to seal.

7. 7

   Repeat with the remaining bread and potato mixture.

8. 8

   In a skillet, heat the oil to 325.

9. 9

   Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes.

10. 10

    Transfer to paper towels.

11. 11

    Repeat with the remaining rolls.

12. 12

    Serve with gravy and Sriracha.

No additional tips available.