Purple Peruvian Potato Springroll with Infused Truffle and Cabernet Pan Sauce

Roast and mash each type of potato separately. To Yukon Golds only, add scallions and sundried tomatoes.

Using separate piping bags, pipe out approximately 2 1⁄2 oz. of Yukon Gold mashed in straight line in the middle of the rice paper, and right on top of that, pipe out 21⁄2 oz. of Peruvian purple mashed in the same way. Next roll the rice paper tightly, with the ends open, to form a springroll.

Combine ingredients; stew together until onions are well-cooked and soft, but not caramelized.

At service, brown all surfaces of springroll in hot peanut oil. Cut into 4-5 equal sections. Place 1 tbsp. of onion jam in the center of plate. Arrange springroll sections around the jam. Strain finished sauce and spoon 2 tbsp. around the springrolls. Garnish with a purple potato chip and a watercress spring.