Baked Shrimp, Leek and Cream Cheese Spring Roll

Preheat the oven to 180C/350F. Cut the leeks in half, discarding the green part. Rinse and slice the white parts very finely. In a pan, cook the leeks in butter until very soft. Turn off the heat and add the cream cheese, letting it melt and be absorbed. In a hot frying pan, heat a bit of olive oil, add the garlic and, after a quick stir, add the shrimps. Cook them quickly, so they just change colour. Mix the shrimp and leeks and season well with salt and pepper. Leave the stuffing to cool. Place one wrapper at a time, with a corner towards you over a damp tea towel. Place 2 Tbsp of filling in the centre of the wrapper in a sausage shape. Fold 3 edges towards the centre, over the filling, and roll the spring roll up tightly towards the fourth one. Continue with the remaining wrappers, keeping the prepared ones covered with a damp towel. Arrange the rolls with the loose side down on to an oiled baking tray. Bake until golden crispy.