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1
Chop 1/2 cup fennel fronds and reserve, then remove stalks and tough outer layer from bulb.
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2
Halve bulb and grate on large holes of a 4-sided grater.
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3
Heat 1/3 cup olive oil in a 12-inch heavy skillet over high heat until hot but not smoking and saute onion, stirring, until softened, 2 to 3 minutes.
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4
Add pumpkin and grated fennel and cook, stirring frequently and scraping up any brown bits, until vegetables are soft, about 12 minutes.
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5
Stir in bulgur and chile flakes and cook 2 minutes.
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6
Add fennel fronds and mint, then remove from heat and cover.
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7
Let stand 15 minutes.
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8
Stir in cheeses and season with salt and black pepper.
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9
Keeping remaining sheets covered, brush 1 spring-roll sheet lightly with some safflower oil and place a scant 2 tablespoons filling 1 inch from edge closest to you.
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10
Form filling into a log, leaving a 1/2-inch border on each side.
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11
Fold bottom of sheet over filling, then fold in sides.
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12
Loosely roll away from you to form a cylinder, brush top edge with egg white, and press to seal.
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13
Bend cylinder into a horseshoe shape.
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14
Make more pastries in same manner.
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15
Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350F.
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16
Fry pastries 2 or 3 at a time, turning once, until golden brown, 3 to 4 minutes.
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17
Transfer with a slotted spoon to paper towels to drain and return oils to 350F between batches.
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18
Serve warm or at room temperature.
