Makes 8 egg rolls
2 sweet potato, diced
1/4 c red onion, diced
6 dried figs, soaked in 1/3 c of scotch (it helps to heat it)
1/4 c herbed goat cheese
1/8c chopped fresh parsley
S&P
8 egg roll wrappers
oil for frying
Roast the potatoes and onions 30 minutes till soft.
Chop the figs (if you do this before the soaking, they'll absorb more scotch, up to you)
Blend all remaining ingredients once the potatoes are cool enough to handle. (except wrappers and oil, naturally)
Put 2T filling in the center of wrapper. Fold corners to center. Bring up bottom, then roll, placing seam side down till ready to fry.
Fry in oil till golden, starting with the seam side on the bottom.
I made a garlic honey mustard vinaigrette to serve with these.
2 sweet potato, diced
1/4 c red onion, diced
6 dried figs, soaked in 1/3 c of scotch (it helps to heat it)
1/4 c herbed goat cheese
1/8c chopped fresh parsley
S&P
8 egg roll wrappers
oil for frying
Roast the potatoes and onions 30 minutes till soft.
Chop the figs (if you do this before the soaking, they'll absorb more scotch, up to you)
Blend all remaining ingredients once the potatoes are cool enough to handle. (except wrappers and oil, naturally)
Put 2T filling in the center of wrapper. Fold corners to center. Bring up bottom, then roll, placing seam side down till ready to fry.
Fry in oil till golden, starting with the seam side on the bottom.
I made a garlic honey mustard vinaigrette to serve with these.