- 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.