Moorish Vegetarian spring rolls are filled with soft pillows of homemade Montena Taranto Paneer, sweet beetroot and butternut squash, nutty lentils and spice. The surprise ingredient is a hint of orange, because it’s Christmas.
13 oz. butternut squash (peeled) and cut into 2 cm cubes
5.5 oz. Montena Taranto Foods Paneer (cut into 2cm cubes
2.5 oz. puy lentils, cooked per packet instructions
5 oz. cooked beetroot, cut into 2cm cubes
The zest of one medium orange
The juice of one orange
2 ½ tbsp. desiccated coconut
Finely chopped green chilies to your taste
5-6 curry leaves
2 tbsp. vegetable oil for the tempering
Vegetable oil for deep frying the spring rolls
½ tsp. ground turmeric
1 tsp. cumin seeds
Salt to taste
12 spring roll sheets
Line a baking tray with baking paper and then coat the butternut squash with a light layer of oil. Roast the butternut squash at 190 degrees for approximately 30-40 minutes or until the squash is lightly crisp and soft enough to pierce. In a large bowl combine the (cooked) puy lentils, beetroot, orange zest, butternut squash, paneer (cut into 2cm cubes), orange juice, desiccated coconut, salt and toss all of the ingredients together. For the tempering, heat a non-stick pan and add the oil before introducing the cumin seeds, curry leaves, chilies and turmeric. Allow the seeds to sizzle and then add the tempering to the spring roll mixture and then toss to ensure even coverage. Cut the spring rolls in half to create two rectangles. Leaving approximately 3cm centimetres space at the bottom and sides, place a dessert spoonful of the filling towards the bottom. Fold the sides inwards, close the bottom panel and fold the spring tightly in a cigar shape. Seal the end panel with a little water. Allow the spring rolls time to settle and the let the sealed panel dry before frying the spring rolls in hot oil. Fry them until they are lightly brown and golden and then use a slotted spoon to remove them from the frying pan, placing them onto kitchen paper.
Thank you Deena Kakaya for a wonderful Paneer recipe.