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    Home » Appetizers

    Butternut Squash Summer Rolls

    Published: Oct 14, 2010 Last updated: Oct 31, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A fresh summer roll with the flavor of fall, made with roasted butternut squash, rice noodles, almonds, and cilantro.
    Butternut Squash Summer Rolls featured image.

    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.

    Butternut Squash Summer Rolls

    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.

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

    Ingredients

    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 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.

    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 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.
    Pinnable Image for Butternut Squash Summer Rolls

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    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Butternut Squash Summer Rolls featured image.

    Butternut Squash Summer Rolls

    Shelby Law Ruttan
    A fresh summer roll with the flavor of fall, made with roasted butternut squash, rice noodles, almonds, and cilantro.
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizers
    Cuisine Asian
    Servings 12
    Calories 196 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.
      layered ingredients on spring roll
    • 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

    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.

    Nutrition

    Serving: 2summer rollsCalories: 196kcalCarbohydrates: 37gProtein: 5gFat: 3gPolyunsaturated Fat: 2gCholesterol: 9mgSodium: 403mgFiber: 3gSugar: 6g
    Keyword Butternut Squash Summer Rolls
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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