Looking for the potatoes in this dish? We did a double take too because spuds aren’t commonly found in Asian dishes, especially spring rolls. In these Crispy Idaho® Potato Wrap Spring Rolls we’ve replaced the traditional spring roll wrappers made from a rice flour and water paste with thinly sliced potatoes that are laid side-by-side and baked until barely browned and cooked through. The potato sheet is cut into four triangles and filled with julienned veggies and a light shrimp salad. While these rolls look sophisticated, they’re really easy to make and can be prepared a few hours in advance. Pair them with a prepared hoisin or peanut sauce and you’ve got a delicious lunch, appetizer or dinner side. Pro tip: If you don’t have a mandoline on hand, a sharp knife, a large veggie peeler or even a large grater can work as a substitute to thinly slice the potatoes.

For more recipes, from pantry basics to creative projects, visit the 
Idaho® Potato website.

Bon appétit...or, as we say in Idaho, Let’s Eat! 

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Idaho Potato Commission
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