Ingredients
  • 400g de pommes de terre à chair fondante
  • 6 feuilles de brick
  • 60g de miel
  • 30g de raisins golden Daco Bello
  • 3 abricots secs Daco Bello
  • 30g de figues séchées Daco Bello
  • 15cl d'huile de friture
  • 2g de cannelle en poudre
  • Gros sel

Peel the potatoes and cut them into large, even pieces, then rinse them and place them in a saucepan.

Cover them with cold water and add the coarse salt, then bring to the boil.

Cook for approximately 15 minutes.

Then drain the potatoes and mash them into a puree.

Cut the dried fruit into small cubes.

In a salad bowl, combine the mashed potatoes and dried fruits, then add the cinnamon and honey and mix well.

Cut the brick sheets in 2.

At the base of each 1/2 sheet, place a bed of honey puree, then roll the sheet like a spring roll (fold over the left and right parts and roll tightly).

Dip the spring rolls in a pan with hot frying oil and cook until golden brown (2 to 3 minutes).

Then drain them on absorbent paper.