Spring Roll Borekas
Spring Roll Borekas
Stuffed with Potato, Spinach,& fried LeeksÂ
What I serve on the first night of Rosh  Hahshana and through out the holiday meals.Â
Also makes for fantastic quick leftover snack or dinner for the kids. They LOVE them.Â
Just heat them up in the toaster!Â
Ingredients
RECIPE:
For the Potatoes:
10 large Yukon Gold Potatoes, cut; boiled & mashed
1/2 cup mayonnaise
Salt & pepper to taste
For the Fried Leeks:
3 large leeks, washed and trimmed, diced
1 shallots, sliced thin
1/4 cup oil
For the Spinach
1 cup @pardesfarms frozen spinach, defrosted and drained dried
2 cubes defrosted @kosher_taste garlic cubes
Salt & pepper to taste
1 package of Spring Rolls
Sesame seeds
Instructions
For the potatoes:
Mash and mix with mayo, salt and pepper till creamy.Â
For the Leeks:
Fry the leeks and shallots in oil till they caramelize  about 20 minutes.Â
For the Spinach:
Mix the spinach and garlic in a small bowl and season.
Lay out one sheet of the spring roll. Brush the edges with water.Â
Dollop a little of each of the mash potatoes, leeks and spinach to the edges of the spring roll and then roll into a cigar shape or triangle.
Place on a greased parchment lined baking sheet. Spray them well with oil and garnish with sesame seeds.
Bake on 400F for 20-25 minutes till golden.Â
I recommend baking them on a light colored real tin tray as not to darken the bottoms when baking.Â
Serve and eat! Can be frozen and reheated in a toaster or oven.Â
Notes
This is what I buy at my local grocery store for the best frozen bug free kosher spinach.
I love the frozen cubes when I work with marinates or what a real intense flavor