• Slit the potatoes in the middle all around
• Place the potatoes in a saucepan with cold water and cover and cook on low heat until tender
• Slice the spring onions
  
• Place the olive oil in a frypan on high heat
• Fry the spring onions until soft
  
• Set aside and cool
  
• Peel the skin off the potatoes
  
• Cut the potatoes in small chunks
  
• Mash the potatoes
  
• Add the spices and spring onions and mix all together until well combined
  
• Take a spring roll wrap and place it in a diamond shape
  
• Add 2 spoonfulls of the potato mixture near the top corner
  
• Add abit of water to the top corner
  
• Fold to the middle
  
• Roll forward
  
• Fold the sides
  
• Roll forward
  
• Then water the bottom corner before closing
  
• In a frypan heat vegetable oil until hot
  
• Add the bourek one at a time and fry until golden on all sides
  
• Place on a paper towel to remove excess oil

Potato Bourek / Vegetarian Egg Rolls

Ingredients

Directions

Assyrian Dishes © ALL RIGHTS RESERVED. 

4 Yellow Potatoes

1 bunch Spring Onions

20-25 Spring roll / Egg roll wraps
2 tablespoons Light Olive Oil
1 teaspoon Salt
1/2 teaspoon White Pepper

1/2 teaspoon Curry Powder

1/2 teaspoon Paprika
Vegetable oil for frying