In a frying pan, sauté chopped onion until it gets golden. Add the pan-roasted pine nuts, followed by the extra lean ground beef, the parsley cube, and the seasoning.

Proceed to mix in the salt, pepper, and seasoning and mix until cooked. Remove to a strainer to drain any liquid in the mix, and set aside.

Mash the two potatoes, add some salt and pepper, and once completely mashed, combine with the ground beef mixture.

In the center of each spring roll sheet, place a tablespoonful of the meat and potato mixture. Fold it like an envelope and place on a tray. Repeat that process until all the sheets are filled and folded.

Warm up oil in a frying pan and fry all the filled spring rolls envelopes until slightly brown on both sides. Remove and place on a rack.

Serve warm.