Spring rolls with a Twist

I’m dreaming about a secluded Thai beach. Channing Tatum and Mark Wahlberg are playing volleyball (shirts off). My phone breaks my reverie. I glance down and see there's an email from Freshly Blogged with the list of ingredients for this week’s challenge.

 They would love to hear the inspiration behind my dish: I smile as I give the nod to my daydream. I have a crazy list of ingredients and I must somehow concoct something spectacularly unique, yet simple.

 What would the guys in my life (Channing, Mark, my husband, sons and grandson) like? It’s Saturday and they'll want to eat while watching sport.

The twist is that it must be disguised sufficiently, so that the men are unaware that they're eating a healthy vegetarian dish! This is where day dreams meet real life.

This is my weekly submission to Freshly Blogged competition,

if you would like to vote for this recipe -

Click HERE

Ingredients

Cheese:

2 litres of milk
240ml rice vinegar
Salt
2.5ml PnP cook additions Garlic, Ginger, Dhania paste

Pineapple chutney:

1 pineapple, peeled and cored
1 flavour sachet from PnP Thai Sweet Chilli 2-min noodles
120ml rice wine vinegar
1 tsp PnP cook additions Garlic, Ginger, Dhania paste
6 Tbsp sugar
120ml water
Zest of 1 orange and juice of half an orange
Salt and black pepper

Spring rolls:

1kg Findus Wok Thai vegetables
Juice of half the orange
1 tsp PnP cook additions Garlic, Ginger, Dhania paste
2 packs PnP 2-minute noodles
500g PnP phyllo pastry
Oil for brushing

For the cheese:

Heat milk until just before boiling. Remove from the heat.
Add the vinegar and stir lightly.
Return to the heat and allow the milk to return to scalding temperature.
Remove from the heat and pour through a sieve lined with cheesecloth.
Stir in PnP cook additions Garlic, Ginger and Dhania paste.
Add a generous pinch of salt to the curds. Gently squeeze curds to remove whey.
While warm, form the curds into a block that's 5mm thick, 150mm long and 100mm wide.
Place the cheese block on a plate, cover with kitchen paper and place another plate on top, and refrigerate. Keep cold for 3-4 hours.

For the pineapple chutney:

Simmer all the ingredients together until the pineapple is soft. Mash with a masher and continue to cook until thick and sticky. Allow to cool.

For the spring rolls:

Preheat the oven to 180 degrees Celsius.
Unroll the PnP phyllo pastry. Work with the length facing you, taking one sheet at a time.
Brush the pastry with oil. Cut the sheet across the width and lay the sheet on the other, to form a square.
Place a piece of cheese (about 15mm long and 10mm wide) about 20mm from the edge of the square.
Place a mixture of cooked Findus Wok Thai vegetables (cooked as per packet instructions) on the cheese.
Place about 12.5ml cooked noodles on the vegetables.
Start to roll your spring roll, tightly rolling and tucking in the ingredients. Fold in the sides of the pastry after the second rolling. Brush with a little more oil and roll tightly.
Bake in a pre-heated oven for 15-20 minutes until golden brown on both sides.
Serve spring rolls hot on a bed of warmed-up stir-fry veggies and noodles, and enjoy with chutney.