Recipes & Tips:
Potato and Steak Eggrolls
1 EarthFresh Yellow Potato – Best for Mashing
4 ounces round steak
3 tbsp. light cream cheese
1 tbsp. butter
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp pepper
12 wonton wrappers
½ cup horseradish aioli
1 tbsp. HP steak sauce
Mix ingredients in a small bowl, set aside until ready to use. Sauce can be stored in refrigerator for up to a week.
Cut the potato into small even pieces and place the potato into a large pot, and cover with cold, salted water. Bring to a boil, reduce heat to a medium-low, cover and simmer until tender, roughly 15 minutes. Drain and set potato in a bowl, add the butter and cream cheese, lightly mash. Set aside.
Meanwhile, season the steak with salt and pepper and cut into ¼-inch cubes. In a skillet, add the olive oil and heat over medium heat and when hot add the cubed steak and cook for 4-6 minutes turn off stove. Transfer steak to a medium bowl and add the garlic powder, onion powder, salt and pepper. Gently mix all ingredients and transfer to the bowl of lightly mashed potatoes and mix until all ingredients are well incorporated.
Lay wontons on a flat surface, spread out the wonton wrappers and place in tablespoon of the filling on the center of each wonton; wet the edges and gently gather ends together and twist the top to close.
Working in batches, add 3 eggrolls at a time and pan fry for 2 minutes until golden brown. Remove with a slotted spoon and place on paper towel to absorb the excess oil. When the last batches is complete, place on a dish and serve with horseradish Aioli sauce. Enjoy!