A fresh summer roll with the flavor of fall, made with roasted butternut squash, rice noodles, almonds, and cilantro.
Keyword Butternut Squash Summer Rolls
Prep Time 15minutes
Total Time 15minutes
Author Shelby Law Ruttan
FOR THE SUMMER ROLL
1lbroasted diced butternut squash
12round rice paper wrappers
4ouncesrice noodlescooked as per instructions
1cupfresh cilantro roughly chopped
⅓cuproasted slivered almonds
FOR THE DIPPING SAUCE
½tablespoonhot chili sauce
[mv_schema_meta name="make dipping sauce"]Mix the dipping sauce ingredients together and set aside to rest. This gives the sauce time to dissolve the sugar. [mv_img id="26658"]
[mv_schema_meta name="prepare rice paper rolls"]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. [mv_img id="26660"]
[mv_schema_meta name="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. [mv_img id="26659"]
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.