Leek Pastries with Mild Spices (Boulani)

Cut leeks lengthwise in half; spread leaves and wash thoroughly under running water to remove all grit. Cut leeks into 2-inch (5 cm) long pieces to make about 6 cups (1.5 L). In food processor, whirl leeks, in batches, until most pieces are about 1/8 inch (3 mm) to make 1-1/2 cups (375 mL). Transfer to bowl; stir in salt and pepper.

Working with 1 egg roll wrapper at a time, cut in half diagonally to make 2 triangles. Working with 1 triangle at a time, brush with water. Spoon scant 1 tbsp (15 mL) leek mixture onto 1 side of wrapper; fold over to form triangle, pressing edges to seal.

Pour enough oil into large deep skillet to come 1 inch (2.5 cm) up side of pan; heat until deep-fat frying thermometer registers 365 to 375°F (185 to 190°C) and 1-inch (2.5 cm) cube of white bread turns golden in 40 seconds. Fry triangles, 3 or 4 at a time, turning once and adding and heating more oil as necessary, until crispy and golden, 2 to 4 minutes. Drain on paper towel-lined racks. (Make-ahead: Cover and refrigerate for up to 8 hours; recrisp on baking sheet in 350°F/180°C oven for about 5 minutes.)