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.
Ingredients
Rice Paper Wrappers for Spring Rolls
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 make fresh rice paper rolls
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 ⅛ teaspoon 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.
Related Recipes
Summer Rolls with Shrimp and Mango
Low Carb Barbecue Beef Spirals
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📖 Recipe
Butternut Squash Summer Rolls
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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
- ⅓ cup roasted slivered almonds
FOR THE DIPPING SAUCE
- 2 tablespoons Soy Sauce
- 3 tablespoons rice vinegar
- ½ tablespoon hot chili sauce
- 2 tablespoons sugar
Instructions
- Mix the dipping sauce ingredients together and set aside to rest. This gives the sauce time to dissolve the sugar.
- 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.
- 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.
Video
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 ⅛ teaspoon 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.
Cheryl says
Ohh I love rice paper rolls filled with anything and everything. My mom cannot do gluten so she can eat them too!
George says
Bravo...they looks so good.
Pam says
Oh Shelby... these little beauties wouldn't last long in my house. I would have a hard time sharing them with my family.
moderncomfortfood says
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!
Lisa says
You convinced me to try rice paper!
Megan says
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!
Lori says
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.
Leslie says
Very very fancy!!!
Jill's Comfort Zone says
Very creative!!! Looks good too!!!
Mickle in NZ says
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!)
Deanna says
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!
Linda says
These really look awesome--so pretty too. I bet they are so satisfying; I just have a feeling I would love them!
lapetitepancake says
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
pigpigscorner says
I do love spring rolls, the fried ones are even better!
CookiePie says
Gorgeous rolls!! Love the squash in there. Good luck with the move!!!
bellini valli says
These do sound amazing Shelby. Love the autumn touch with butternut squash.
Cristine says
You sure are crafty using what you have on hand! Looks great!
Pegasuslegend says
looks amazing and your right I have to rush out and get some of those wrappers and try this one!
Shelby says
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!! 🙂
Marthe says
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.