Potato And Onion Egg Rolls

1. 1

   Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.

2. 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. 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. 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. 5

   Transfer the potatoes to a large bowl.

6. 6

   Add in milk and mash until smooth.

7. 7

   Season the potatoes with salt and pepper.

8. 8

   Mix in HALF the onions (the remaining onions will be served on the side).

9. 9

   Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.

10. 10

    Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.

11. 11

    Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.

12. 12

    Repeat with remaining filling and wrappers.

13. 13

    Heat oil in a heavy large skillet over medium-low heat.

14. 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. 15

    Repeat with remaining eggrolls.

16. 16

    Drain on paper towels.

17. 17

    Arrange eggrolls on plates.

18. 18

    Serve with sour cream and remaining onions.

19. 19

    Delicious!

* Per serving · 4 servings · Values may vary.