• 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



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