Mashed-Potato Spring Rolls

Directions

1. 1
   Stack the bread in 4 piles and trim the crusts, reserving them for Cinnamon Toast Crumb Crust.
2. 2
   Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
3. 3
   In a bowl, combine the mashed potatoes, green beans and togarashi; season with salt and pepper.
4. 4
   Brush the edges of 4 bread rectangles with the egg yolk mixture.
5. 5
   Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end.
6. 6
   Tightly roll up the bread to form a cylinder; press the ends together to seal.
7. 7
   Repeat with the remaining bread and potato mixture.
8. 8
   In a skillet, heat the oil to 325.
9. 9
   Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes.
10. 10
    Transfer to paper towels.
11. 11
    Repeat with the remaining rolls.
12. 12
    Serve with gravy and Sriracha.