Recipes

Styrian spring rolls

  • #Vegetarian
Difficulty level: medium
  • 60 Min.Preparation time
  • 6Portions
  • 180 °CHeißluft

Styrian spring rolls

  • 1 onion
  • 1 small cabbage
  • 2 carrots
  • 1 small pumpkin (alternative: courgettes)
  • Steirerkraft pumpkin seeds, chopped
  • Steirerkraft apple vinegar
  • Steirerkraft pumpkin seed oil PGI
  • salt, pepper, curry
  • strudel dough
  • 1 egg

Hokkaido and ginger dip

  • 500 g Hokkaido pumpkin
  • 400 ml water
  • 250 g cream base (QuimiQ)
  • 1/2 medium ginger root
  • salt
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Preparation

  1. To make the dip, remove the seeds from the pumpkin and cut into cubes. The Hokkaido pumpkin can be eaten in its skin if it is clean and orange. Cover the diced pumpkin with water in a pan, add salt and cook until the pumpkin is soft. Ideally, the pan should be covered during cooking to retain most of the steam in the pan. Peel the ginger with a knife, finely dice and add to the pumpkin. Bring to the boil again briefly and then finely purée using a hand-held blender. Finally, fold in the cream base (QimiQ) and leave the dip to cool for at least 4 hours.
  2. Slice the onion into small strips and sweat in a pan with a light-coloured oil. Grate the pumpkin (or zucchini), cabbage and carrots or cut into fine strips and sweat gently. Add the pumpkin seeds, leave to sweat, then deglaze with the apple vinegar and finish off with the pumpkin seed oil. Season the vegetables, drain through a sieve and leave to cool.
  3. Slice the strudel dough into squares (approx. 20 x 20 cm). Add vegetables to the centre of each square, fold three corners of the square over the vegetables and then roll towards the fourth corner. Brush the edges of the corner with beaten egg and seal the roll (video instructions in YouTube video). Deep fry the spring rolls in fat or bake in the oven at 180 °C until golden brown.
Print recipe

This is my tip

Unbaked spring rolls can be frozen and then baked after defrosting.

Recipe Rocker 2014

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Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…
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Apple vinegar Premium

The pleasant acidity of the Styrian apple cider Premium, which…
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Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…
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€ 3,50 – € 18,90 incl. VAT., excl. Shipping costs
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Preparation­video

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Styrian spring rolls

Difficulty level: medium
  • 60 Min. Preparation time
  • 6 Portions
  • 180 °C Heißluft

Styrian spring rolls

  • 1 onion
  • 1 small cabbage
  • 2 carrots
  • 1 small pumpkin (alternative: courgettes)
  • Steirerkraft pumpkin seeds, chopped
  • Steirerkraft apple vinegar
  • Steirerkraft pumpkin seed oil PGI
  • salt, pepper, curry
  • strudel dough
  • 1 egg

Hokkaido and ginger dip

  • 500 g Hokkaido pumpkin
  • 400 ml water
  • 250 g cream base (QuimiQ)
  • 1/2 medium ginger root
  • salt
Warenkorb Icon Shop products online

Preparation

  1. To make the dip, remove the seeds from the pumpkin and cut into cubes. The Hokkaido pumpkin can be eaten in its skin if it is clean and orange. Cover the diced pumpkin with water in a pan, add salt and cook until the pumpkin is soft. Ideally, the pan should be covered during cooking to retain most of the steam in the pan. Peel the ginger with a knife, finely dice and add to the pumpkin. Bring to the boil again briefly and then finely purée using a hand-held blender. Finally, fold in the cream base (QimiQ) and leave the dip to cool for at least 4 hours.
  2. Slice the onion into small strips and sweat in a pan with a light-coloured oil. Grate the pumpkin (or zucchini), cabbage and carrots or cut into fine strips and sweat gently. Add the pumpkin seeds, leave to sweat, then deglaze with the apple vinegar and finish off with the pumpkin seed oil. Season the vegetables, drain through a sieve and leave to cool.
  3. Slice the strudel dough into squares (approx. 20 x 20 cm). Add vegetables to the centre of each square, fold three corners of the square over the vegetables and then roll towards the fourth corner. Brush the edges of the corner with beaten egg and seal the roll (video instructions in YouTube video). Deep fry the spring rolls in fat or bake in the oven at 180 °C until golden brown.
Print recipe

This is my tip

Unbaked spring rolls can be frozen and then baked after defrosting.

Recipe Rocker 2014

The elixir of life for the Styrians.
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