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.
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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.