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