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“These are a holiday tradition in my house, my family and friends just love these, of coarse you can make them any time of year LOL! To save tons of time prepare your onion mixture and then freeze the onions until ready to use, or make a day ahead and refrigerate. This recipe should make around 20 egg rolls, I most always double it to make 30. Use only russet potatoes or Yukon Gold for this”
2hrs 10mins
20 blitzes

Ingredients Nutrition

  • 14 cup vegetable oil (or use as much oil as needed, just drain the onions after frying through a sieve)
  • 3 lbs yellow onions, chopped
  • 1 teaspoon sugar
  • salt and pepper
  • 3 lbs russet potatoes, peeled and cut into cubes
  • 4 ounces cream cheese, softened (do not use low-fat cream cheese)
  • 20 (7 inch) square egg roll wraps (corners trimmed to make rounds)
  • 1 egg white, slightly beaten
  • oil (for frying)


  1. Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
  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. 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. 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. Transfer the potatoes to a large bowl.
  6. Add in milk and mash until smooth.
  7. Season the potatoes with salt and pepper.
  8. Mix in HALF the onions (the remaining onions will be served on the side).
  9. Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
  10. Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
  11. Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
  12. Repeat with remaining filling and wrappers.
  13. Heat oil in a heavy large skillet over medium-low heat.
  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. Repeat with remaining eggrolls.
  16. Drain on paper towels.
  17. Arrange eggrolls on plates.
  18. Serve with sour cream and remaining onions.
  19. Delicious!

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