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

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For the potatoes:

Mash and mix with mayo, salt and pepper till creamy.

For the Leeks:

Fry the leeks and shallots in oil till they caramelize about 20 minutes.

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.

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.

I recommend baking them on a light colored real tin tray as not to darken the bottoms when baking.

Serve and eat! Can be frozen and reheated in a toaster or oven.

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