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Spring Rolls Pépites

Spring rolls nuggets with, among other things, a pumpkin cream and dressing. This recipe is based on 10 servings.

Ingredients

360gBonduelle pumpkin purée
30gyellow miso

3Sesame oil
2Ponzu
1Lime juice
1chili, freshly ground
3Honey

30units.itemsradish, sliced
30units.itemsSakura Cress
500gBonduelle chickpea and corn Pépites
10units.itemsSalad Pea

Preparation

  1. Cook the Pépites for 8 minutes in salted water and drain. Rinse with cold water and marinate the Pépites with the Hoisin sauce.
  2. Cut the cucumber into julienne strips and the mango into thin strips. Drain the grated carrots, rinse with cold water. Mix with sesame oil.
  3. Blanch the bean sprouts, rinse with cold water and let drain. Mix the cucumber, carrot, mango, and bean sprouts.
  4. Prepare the dressing by mixing all the ingredients. Add extra chili to taste if desired.
  5. Fill a bowl with water. Soak the rice papers one by one. When the rice paper becomes slightly translucent, place it on a damp towel.
  6. Place a leaf of Lollo Rosso lettuce on the rice paper. Spread the Pépites over the rice paper with a tablespoon. Add the cucumber, carrot, mango, bean sprouts, and a few mint leaves on top.
  7. Fold the sides of the rice paper inward and roll the spring roll as tightly as possible.
  8. Heat the pumpkin purée and then mix it with yellow Miso until smooth. Let it cool.
  9. Drizzle the purée on the plate and arrange the spring rolls on top. Garnish with radish slices, Sakura Cress, and Salad Pea.