Pumpkin spring rolls with autumn salad

Ingredients for 4 servings:

• 250 g pumpkin flesh (mushroom pumpkin)
• 3 shallots
• 2 tbsp 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 m.-sized egg(s)
• 100 g breadcrumbs, approx.
• 1 pack of dough (frozen spring roll dough, 11.5 x 11.5 cm)
• some water
• 500 ml fat, for frying
• some mixed leaf salad
• 2 tbsp vinegar (sherry vinegar)
• 1 tsp honey
• some water
• 1 tbsp pumpkin seed oil
• 2 tbsp oil (walnut oil)
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

an autumnal starter or dinner

Cut a wedge of approximately 250g from a large butternut squash, peel it, and cut it into fine cubes. Peel and finely dice the shallots. Heat butter in a pan and fry the shallots and pumpkin cubes. Deglaze with vegetable stock, cover, and sauté the pumpkin until soft. Season with salt, pepper, and curry powder and let cool. Chop the cranberries, if desired. Strip the rosemary needles from the stems and finely chop. Mix the pumpkin with the feta cubes, cranberries, and egg in a bowl. Stir the breadcrumbs into the mixture until the liquid has thickened and a smooth filling is formed. Finally, stir in the chopped rosemary. Remove the spring roll pastry from the packaging and cover with a damp cloth. Carefully remove one sheet of pastry from the stack and place it on a work board with one corner facing down. Now use a tablespoon to place some of the filling on the bottom end of the dough, fold the bottom corner over, roll it up slightly, fold the left corner very tightly over the filling, then place the right corner also very tightly over the filling, brush everything with water and roll it up gently, moistening the top corner well. The tighter you wrap, the denser the rolls will be when baked, and no fat will get to the filling. The remaining spring roll sheets can easily be wrapped in aluminum foil and refrozen. Place the finished roll on the seam and cover with a damp cloth. Now sort and wash the lettuce leaves. Spin them dry thoroughly with a salad spinner. In a small bowl, make a dressing by mixing vinegar, water, honey, both types of oil, salt, and pepper. Heat the oil in a pan; the oil is really hot when bubbles rise from a wooden spoon held in the oil. Now place the rolls in the hot oil; they should just float and cook until golden brown, turning occasionally. Do not fry too many rolls at once. Drain on a kitchen towel. Arrange the rolls on a plate, place the autumn salad in the center as a centerpiece, and drizzle with the dressing.