Styrian Spring Roll with Pumpkin Ginger Dip

For the Styrian Spring Roll with Pumpkin Ginger Dip, first seed and dice the pumpkin for the dip. The Hokkaido pumpkin can be eaten with the skin if the skin is clean and orange. Cover the squash cubes with water in a pot, add salt and cook until the squash is tender. It is best to cook covered, then most of the water steam stays in the pot. Peel the ginger with a knife, dice finely and add to the pumpkin. Bring to the boil again briefly and then purée finely using a hand blender. Finally, stir in QimiQ and refrigerate the dip for at least 4 hours.

Cut the onion into thin strips and sauté in a pan with light oil. Slice the pumpkin (or zucchini), cabbage and carrots or cut into fine strips and sauté lightly. Add the pumpkin seeds and sauté, deglaze with apple cider vinegar and finish with pumpkin seed oil. Season the vegetables and then drain them in a sieve and let them cool down.

Cut the strudel dough into squares (about 20 x 20 cm). Place the vegetables in the center of the square, fold three corners of the square over the vegetables and then roll up towards the fourth corner. Brush the edge of the corner with beaten egg and close the roll. (Video instructions in YouTube video)

Bake the spring rolls floating in the fat or in the oven at 180 °C until golden brown. Serve the Styrian spring roll with pumpkin-ginger dip immediately.

Preparation Tip:

The unbaked Styrian spring rolls can be frozen and baked after thawing.

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