Makes: 15 spring rolls
Prep: 30 minutes
Cook: 10 minutes

Ingredients:
2 potatoes peeled and diced
10 oz of tuna in water (drain the tuna from its liquid)
1 chopped onion
1 tablespoon of olive oil
1 tablespoon of finely chopped parsley
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of capers (can be replaced by small pieces of preserved lemons or gherkins
Spring roll pastry
1 egg (to make an egg wash mix the egg with 1 tablespoon of water)
Oil for frying

Steps:
1- Cook the potatoes in boiling water until they become tender.
2- On medium heat, drizzle the olive oil in a pan, and cook the onion until it becomes golden brown.  
3- Once the potatoes are cooked, drain them from the water and place them in a big bowl. Mash the potatoes with a fork.
4- Add the onion, tuna, parsley, spices, and capers to the mashed potatoes. Mix well. 
5- Roll the spring rolls:
5.a- Layer your filling on the edge of the wrapper closest to you.
5.b- Gently pull away the edge of wrapper from work surface and roll over the filling.
5.c- Fold both sides of the wrapper to the center.
5.d- Slowly start to roll away from you. Brush the end of the roll with egg wash and close.
6- To cook the spring rolls:
6.a- Brush the rolls with melted butter, preheat the oven at 400 F degrees, and bake until they become golden brown.
6.b- Heat vegetable oil, and fry the spring rolls until they become golden brown. Remove excess oil with towel paper.

Serving: Serve hot. Enjoy!