Haggis Neeps and Tatties Spring Rolls

Haggis Neeps and Tatties Spring Rolls – A different way to serve up the Scottish classic and perfect for a Burns Night celebration. Layers of sliced, buttery potatoes, mashed peppery neeps spiked with whiskey and the all important haggis. These are deep fried spring rolls but can be made a lot healthier by baking too- simply brush each roll with egg wash and bake for around 10-15 minutes in an oven at 220c. They can also be made vegetarian by using veggie haggis. The trick to the perfect spring rolls are rolling them as tightly as you can. If you do them too loose they might burst open and become greasy inside.

If you liked my Haggis Neeps and Tatties Spring Rolls, try out my other Haggis recipes to celebrate Rabbie Burns: Haggis Mac and Cheese or Haggis and Chicken Wellington.

Recipe

Makes around 10 spring rolls

Difficulty level: Top Chef

Ingredients:

• Around 200g haggis
• 1 large neep
• 2 large potatoes, finely sliced (use a mandolin)

• Whiskey
• Salt and black pepper
• 1 egg, beaten
• 10 spring roll wrappers (get from asian supermarkerts or Use filo pastry, cut into 20cm squares.

• Sunflower oil, for frying
• Butter

Method:

1. Cook the haggis according to packet instructions, reducing the cooking time by half
2. Cut the neep into small chunks and boil until soft (around 10-15 minutes) in heavily salted boiling water. Drain and dry out the neeps in a colander to release excess moisture. Mash with a good knob of butter, plenty of salt and black pepper and a goof glug of whiskey.
3. Place the sliced potatoes in a frying pan with 30g butter. Just cover with boiling water, season with salt and cook for around 5 minutes until the potatoes are soft and the liquid has evaporated.
4. Cool all the ingredients before starting.
5. Build your spring rolls. Take a square of spring roll wrapper and turn it so it forms a diamond shape. Around an inch up from the point, place a heaped tablespoon of haggis and shape it into a rectangle shape. Top with a tablespoon of Neeps and then a few slices of potato.
6. Fold the bottom point over the filling and roll once, keeping it very tight. Fold in the corners from either side. Brush a little egg wash over the remaining point and roll tightly over the last point. Place fold down on a plate and repeat with the rest of the mixture.
7. Heat around half a pan full with sunflower oil to 200C. Carefully place around half of the spring rolls in the oil and cook for about 5 minutes until golden brown and crisp. Remove carefully and drain on kitchen paper. Cook the rest of the spring rolls and again drain.
8. Serve with either sweet chilli sauce or Peppercorn Whiskey Mayo (see tip below)

Tips

• Make veggie using vegetarian haggis

• Can be made vegan by using vegan haggis and no butter

• Make a Peppercorn Whiskey Mayo by stirring in a teaspoon of freshly ground black pepper and a teaspoon of whiskey into 100ml of mayo

• Bake instead of frying: brush each roll with egg wash and place on a greased baking tray in the oven at 220C for 10-15 minutes