Bring enough water to the boil in a larger saucepan to comfortably accommodate the 3 wrapped roulades. (Only 2 can be seen in the picture, had already taken the photo and noticed that the pot is too small ... ;-)) When the water boils, from then on, with the pot slightly open and medium heat, it is 15 minutes . Simmer.
When this time has elapsed, sweat the onions in the olive oil in a large pan with a high rim. Then add zucchini and paprika and sauté for 2 minutes. Pepper and salt at the same time. Deglaze with wine, bring to the boil 1 x briefly, stir in the cream, sprinkle in all the herbs, stir, turn the heat down halfway and let it simmer gently for another 2 minutes (the zucchini should not become mushy). Then stir in the cream cheese and chilli flakes and fold in the pre-cooked potatoes and carrots. Finally, if necessary, season again, season to taste with a pinch of sugar and simmer or steep for another 2 minutes at minimal heat.
While the ragout is simmering, take the roulades out of the water and let the foil cool down a little. Heat 3 tablespoons of sunflower oil in a pan. Unwrap the roulades, lift them out of the stock that has formed, dry them all around with kitchen paper and fry them all around until crispy in the hot oil. Stir a little of the brew into the ragout and the "rum-fort dish" with a Mediterranean touch is ready to serve ................