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.

Butternut Squash Summer Rolls

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.

Dipping sauce in a measuring cup with measuring spoon in the cup

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

whole summer roll on cutting board

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.

Dipping the butternut squash summer roll in the sauce

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.
Pinnable Image for Butternut Squash Summer Rolls

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*

Butternut Squash Summer Rolls
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.

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. layered ingredients on spring roll
    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. wrapping and rolling the summer roll

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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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

21 Comments

  1. Marthe October 14, 2010 at 8:53 am - Reply

    Oh my Gosh Shelby, how coincidental is this? I was just yesterday checking out my pantry and found some rice paper that need using and planned on googling some recipes tomorrow!!

    These rolls look amazing and like I would really enjoy them!

    How have you been lately? My mom finally had her neck surgery in the first week of September, recovery is slow but steady.

  2. Shelby October 14, 2010 at 9:07 am - Reply

    I'm doing great Marthe – it will be 2 years since my neck surgery (can you believe it!!!?) and other than making sure I am as careful as possible and not being daring with my sport activities, I am like normal or "new". Your mom will recover – and slow is good and can sometimes be painful, but after a year she will feel like a new person! Good luck to her!

    If you make these rolls, let me know how you liked them!! 🙂

  3. Pegasuslegend October 14, 2010 at 11:18 am - Reply

    looks amazing and your right I have to rush out and get some of those wrappers and try this one!

  4. Cristine October 14, 2010 at 12:19 pm - Reply

    You sure are crafty using what you have on hand! Looks great!

  5. bellini valli October 14, 2010 at 12:52 pm - Reply

    These do sound amazing Shelby. Love the autumn touch with butternut squash.

  6. CookiePie October 14, 2010 at 3:49 pm - Reply

    Gorgeous rolls!! Love the squash in there. Good luck with the move!!!

  7. pigpigscorner October 14, 2010 at 4:21 pm - Reply

    I do love spring rolls, the fried ones are even better!

  8. lapetitepancake October 15, 2010 at 3:18 am - Reply

    oh, fo sho! The second you start dating an Asian dude and you are immediately introduced to these.

    I love the Vietnamese style with lots of veggies and pork, dipped in a fish or miso sauce.

    nummy nummy

  9. Linda October 15, 2010 at 3:44 am - Reply

    These really look awesome–so pretty too. I bet they are so satisfying; I just have a feeling I would love them!

  10. Deanna October 15, 2010 at 4:17 pm - Reply

    Yumm! I've made these with shrimp/basil/cilantro and the rice noodles but I bet the flavors of squash/cilantro/soy would be very tasty!

  11. Mickle in NZ October 16, 2010 at 1:54 pm - Reply

    Rice paper is so great to work with – as I found afte my first few tries!. This recipe looks delicious (I love winter squash).

    Sending sincere best wishes for your moving and your new life in a new home,

    Michelle, downunder in Wellington, New Zealand (ZebbyCat would send kind wishes too only he is very busy just now – sleeping and snoring!)

  12. Jill's Comfort Zone October 16, 2010 at 4:26 pm - Reply

    Very creative!!! Looks good too!!!

  13. Leslie October 18, 2010 at 3:34 pm - Reply

    Very very fancy!!!

  14. Lori October 18, 2010 at 8:04 pm - Reply

    I love spring rolls. If they are ont he menu I get them. I have amde them many times and they disappear quickly. I have never seen a filling like this one. Shelby I will definitely give this a try.

  15. Megan October 19, 2010 at 3:47 am - Reply

    I LOVE spring rolls and actually did a demo at the farmer's market about them this summer. I like to put a slice of mango in a veggie one with a peanut sauce. I bet they are terrific with the butternut squash. Great idea!

  16. Lisa October 20, 2010 at 4:22 am - Reply

    You convinced me to try rice paper!

  17. moderncomfortfood October 21, 2010 at 3:54 pm - Reply

    This looks just perfect for a light veggie fall dinner. I'm always looking for new ways to cook butternut squash, one of my great favorites, and this recipe is such an excellent idea. Yum!

  18. Pam October 21, 2010 at 4:09 pm - Reply

    Oh Shelby… these little beauties wouldn't last long in my house. I would have a hard time sharing them with my family.

  19. George October 25, 2010 at 12:45 pm - Reply

    Bravo…they looks so good.

  20. Cheryl October 25, 2010 at 6:05 pm - Reply

    Ohh I love rice paper rolls filled with anything and everything. My mom cannot do gluten so she can eat them too!

  21. Anonymous October 6, 2019 at 9:35 am - Reply

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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