These Butternut Squash Summer Rolls are a vegan appetizer recipe made with roasted butternut squash, rice noodles, toasted almond, and cilantro, all wrapped in a spring roll wrapper. They are accompanied by a salty, sweet, and spicy dipping sauce that compliments the summer roll perfectly.

Whether you are looking for an appetizer or a light lunch, these Butternut Squash Summer Rolls can do the trick. They bring the best of fall harvest to the table all wrapped up in a fresh spring roll. The roasted almond adds crunch and the cilantro brings another level of flavor.

Winter Squash and Summer Rolls

I am a huge fan of winter squash. Every fall, I am happy to harvest butternut squash from the garden to enjoy all winter long. Because I love it so much and grow so much of it, I’m always looking for ways to enjoy it. 

That is how I happened to make these summer rolls. I love fresh summer rolls and this Fruit Spring Roll is one of my favorites. If your not familiar with what it is, a summer roll is basically a spring roll wrapper that has not been fried crispy. Rather, you soften the rice paper roll and wrap it around your favorite ingredients.

What You Need To Make Butternut Squash Rice Paper Rolls

Rice Paper Wrappers for Spring Rolls

Rice Stick Noodles

Butternut Squash – I like to roast a whole butternut squash and what I don’t use in the summer rolls I warm up to serve as a side dish with another meal.

Roasted Slivered Almonds – I normally roast raw almonds in the oven at 350 for 5-7 minutes. Watch carefully so they don’t burn.

Cilantro

Soy Sauce – I like to use this brand

Hot Chili Sauce – This is my go to brand

How To Prep Fresh Spring Roll Wrappers

If you haven’t worked with rice paper roll wrappers before, you may be wondering just how you use them. The wrappers come in an airtight package and are very firm. They are not flexible at all and can break if they aren’t treated gently.

It’s very simple to prepare the rice paper roll wrapper to make a summer roll. The instructions are right on the package! The rice paper roll is dipped in warm water for about 15 seconds, until it has begun to soften.

Once softened, they will be delicate and may stick together. Lay the wrapper out on a wooden board and blot the roll dry with a towel before filling. This will help it stick better.

Tips and Substitutions

• Allow the rice paper roll to stay just a little firmer by taking it out before it is totally soft (about 10 seconds). It will continue to soften and won’t clump up and stick to itself as easily.
• Roast the almonds in the oven at 350, stirring often, for 5-10 minutes, until golden.
• Sprinkle the roasted butternut squash with a 1/8 tsp of cayenne to give the sweet heat factor to the squash.
• Use brown sugar instead of white sugar.
• Substitute Coconut Aminos for the soy sauce. 
• Substitute sliced almonds or roasted pecan pieces for the slivered almonds.

Other Vegan Appetizers To Try

Air Fryer Egg Rolls

Black Bean Burgers (sliders)

Tofu Burgers (sliders)

Low Carb Barbecue Beef Spirals

Marinated Tofu Salad

Mom’s Millet Meatballs

*If you made these Butternut Squash Summer Rolls, please give them a star rating*

Yield: 12

Butternut Squash Summer Rolls

Prep Time: 15 minutes

Total Time: 15 minutes

A fresh summer roll with the flavor of fall, made with roasted butternut squash, rice noodles, almonds, and cilantro.

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Ingredients

• FOR THE SUMMER ROLL
• 1 lb roasted diced butternut squash
• 12 round rice paper wrappers
• 4 ounces rice noodles, cooked as per instructions
• 1 cup fresh cilantro roughly chopped
• 1/3 cup roasted slivered almonds

FOR THE DIPPING SAUCE

• 2 tablespoons Soy Sauce
• 3 tablespoons rice vinegar
• 1/2 tablespoon hot chili sauce
• 2 tablespoons sugar

Instructions

1. Mix the dipping sauce ingredients together and set aside to rest. This gives the sauce time to dissolve the sugar.
2. Prepare rice paper sheets according to package directions. Lay rice paper sheet out on a board. On the lower portion of the rice paper roll, assemble the rice noodles, roasted butternut squash, slivered almonds, and cilantro, leaving about 1″ on each side of filling.
3. Fold sides over roll and then roll from bottom to top. Slice rolls in thirds or fourths and sit upright on plate. Drizzle with dipping sauce. Serve with more dipping sauce on the side if desired.

Notes

Tips and Substitutions

• Allow the rice paper roll to stay just a little firmer by taking it out before it is totally soft (about 10 seconds). It will continue to soften and won't clump up and stick to itself as easily.
• Roast the almonds in the oven at 350, stirring often, for 5-10 minutes, until golden.
• Sprinkle the roasted butternut squash with a 1/8 tsp of cayenne to give the sweet heat factor to the squash.
• Use brown sugar instead of white sugar.
• Substitute Coconut Aminos for the soy sauce. 
• Substitute sliced almonds or roasted pecan pieces for the slivered almonds.

Nutrition Information

Yield

6

Serving Size

2 summer rolls
Amount Per Serving Calories 196Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 403mgCarbohydrates 37gFiber 3gSugar 6gProtein 5g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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