Pumpkin Spring Rolls with Autumn Salad

Summary

Ingredients

• 250 g pumpkin pulp, (nutme squash)
• 3 shallot (s)
• 2 tablespoon butter
• 50 ml vegetable stock
• 1 pinch (s) curry powder
• Salt and pepper, pepper
• 80 g cranberries, dried
• 2 sprigs rosemary
• 100 g feta cheese, pickled
• 1 medium egg (s)
• 100 g breadcrumbs, approx.
• 1 pack dough, (frozen spring roll dough, .525;.5 cm)
• some water
• 500 ml fat, for deep-frying
• some lettuce, mixed
• 2 tablespoon vinegar, (sherry vinegar)
• 1 teaspoon honey
• some water
• 1 tablespoon pumpkin seed oil
• 2 tablespoon oil, (walnut oil)
• salt and pepper

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Instructions

1. Cut a wedge of approx. 250g from a large nutmeg pumpkin, peel and cut into fine cubes. Peel shallots and finely dice.
2. Heat the butter in a pan and fry the shallots and the pumpkin cubes in it. Deglaze with vegetable stock and cook the pumpkin covered until soft. Season with salt, pepper and curry and leave to cool.
3. If necessary, chop the cranberry. Strip the rosemary needles from the stems and chop finely.
4. Mix the pumpkin with the feta cubes, cranberry and egg in a bowl. Mix the breadcrumbs into the mixture until the liquid is bound and a smooth filling is formed. Finally mix in the chopped rosemary.
5. Take the spring roll dough out of the packaging and cover with a damp cloth. Now carefully remove a sheet of dough from the stack and place it on a work board with one corner facing down. Now use a tablespoon to put some filling on the lower end of the dough, fold the lower corner over it, roll it up a little, fold the left corner very tightly over the filling, put the right corner very tightly over the filling, brush everything with water and roll it up with a little pull. Moisten the top corner well. The tighter you wrap, the tighter the rolls are when frying, there is no fat on the filling.
6. The remaining spring roll dough sheets can easily be wrapped in aluminum foil and frozen again.
7. Place the finished roll on the seam and cover with a damp cloth.
8. Now sort out the lettuce leaves and wash them. Spin dry well with a salad spinner.
9. Prepare a dressing from vinegar, water, honey, the two types of oil, salt and pepper in a small bowl.
10. Heat the frying oil in a pan, the fat is really hot when bubbles appear on a wooden spoon held in the fat. Now place the rolls in the hot fat, it should just float and bake until golden brown while turning. Don`t fry too many rolls at once. Drain on a kitchen towel.
11. Arrange the rolls on a plate, place the autumn salad in the middle as a boutique and drizzle with the dressing.

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