☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Garden Potato Spring Roll

The combination of the crunchy vegetables, creamy tofu and tart potatoes make this a unique and flavorful dish. The hoisin peanut sauce complements the filling of the spring rolls, adding a sweet and savory complexity to the dish. The textures of the ingredients blend together to make a delightful meal. Each ingredient is cooked to perfection and provides a delicious burst of flavor with every bite. Whether you're looking for a light snack or a full meal, this dish is sure to satisfy.
Leave a Review

Share this

Print Recipe
Total Time50 Mins
Prep Time30 Mins
Cook Time20 Mins
ServingsServes 4
Potato Type: Russet
Cuisine: Asian

Dish

Appetizer

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 4

Description

The combination of the crunchy vegetables, creamy tofu and tart potatoes make this a unique and flavorful dish. The hoisin peanut sauce complements the filling of the spring rolls, adding a sweet and savory complexity to the dish. The textures of the ingredients blend together to make a delightful meal. Each ingredient is cooked to perfection and provides a delicious burst of flavor with every bite. Whether you're looking for a light snack or a full meal, this dish is sure to satisfy.

Ingredients

  • ½ of 4.7 oz package (67 g) Rice paper, spring roll
  • As needed Hot water
+

Pickeled Potatoes

  • 1 each (150 g) Russet potatoes, julienned (matchsticks)
  • ¼ cup (60 ml) Rice wine vinegar
  • ¼ cup (60 ml) Water
  • 1 tbsp (18 g) Salt
  • 2 tbsp (25 g) Sugar
  • ½ tsp (1 g) Black peppercorns, whole
+

Fillings

  • ½ cup (64 g) Carrots, julienned (matchsticks)
  • 1 cup (75 g) Lettuce, julienned (matchsticks)
  • ½ cup (75 g) Red bell peppers, julienned
  • ¼ lb. (113 g) Tofu, firm
  • ¼ cup (5 g) Thai basil, leaves
  • ¼ cup (8 g) Mint, leaves
  • ¼ cup (8 g) Cilantro, leaves
+

Peanut hoisin sauce

  • ¼ cup (60 ml) Hoisin
  • 1 tbsp (15 ml) Peanut butter, creamy
  • ¼ cup (60 ml) Hot water
  • ½ tbsp (7 ml) Sesame oil

Preparation

  1. Gather all ingredients and equipment needed.
  2. To make pickled potatoes, rinse, and peel russet potatoes, using a large sharp knife or a mandolin with a julienne attachment blade, slice potatoes into thin matchstick shapes, and place in a bowl with cold water. Then in a medium-sized pot, add julienned potatoes and enough cold water to cover the potatoes then turn on the heat to a simmer for 10 minutes.
  3. Drain the potatoes and place them in a bowl with ice to stop the cooking process. In a small pot, add rice wine vinegar, water, salt, sugar, and black peppercorns and turn on the heat to medium and bring to a simmer until salt and sugar dissolve about 1-2 minutes.
  4. Then place the small pot in a larger pot filled with ice to cool down the pickling liquid. Once the pickling liquid is cooled down, drain the bowl with par-cooked julienned potatoes and add cooled down pickling liquid, cover with a lid or plastic wrap, and refrigerate. Drain liquid when using.
  5. To make peanut hoisin sauce, in a medium-sized bowl, add hoisin, peanut butter, sesame oil, and hot water and whisk until fully combined. Set aside.
  6. Using a large knife or mandolin, thinly slice carrots, and red peppers into matchsticks, and lettuce into shreds.
  7. To assemble, add hot water to a bowl, and then place rice paper and fully submerge quickly then spread on a flat surface. To assemble place lettuce, carrots, red bell peppers, pickled potatoes, mint, cilantro, Thai basil, in the middle of the rice paper then fold both sides to the middle, and roll from the side closest to you and roll outward. Continue until the desired number of spring rolls.
  8. To serve, place spring rolls on a serving platter or dish, and serve with peanut hoisin sauce on the side.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

160

Fat

6g

Sodium

370mg

Vitamin C

31.67mg

Carbohydrates

23g

Fiber

2g

Protein

5g

Potassium

349mg

Sugar

8g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Appetizer Recipes You'll Enjoy

Chinese Five Spice Potato & Chicken Salad Spudlafel Potato Carpaccio