Butternut Squash & Pumpkin Seed Rice Paper Rolls

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Total Time
1hr 15mins
Prep 1 hr 15 mins
Cook 0 mins

An appetizer from the excellent Veganomicon (p 50) -- I'm looking forward to trying it soon

Ingredients Nutrition

  • 1 lb butternut squash, peeled, seeded and cut in a small cube
  • 2 -3 teaspoons olive oil
  • 12 (8 inch) round rice paper sheets
  • 4 ounces rice vermicelli
  • 1 cup fresh cilantro or 1 cup Thai basil, bite-sized
  • 13 cup pumpkin seeds, salted and roasted, chopped coarsely

Directions

  1. Preheat over to 400°F Drizzle squash with oil and toss to coat. Roast in a single layer for about 1/2 hour until soft and slightly caramelized, turning halfway through. Transfer to a plate to cool.
  2. Cook vermicelli according to package instructions. Drain and run under cool water to stop cooking. Set aside to cool slightly.
  3. Soften rice wrappers according to package instructions. Handle gently -- they are fragile!
  4. Place about 1/4 c noodles in the lover third of the wrapper, leaving about 1.5 inches of space from the bottom and sides. Place a layer of butternut squash above the noodles. Sprinkle with cilantro and pumpkin seeds.
  5. Fold in sides of wrapper and then roll, firmly but gently, from the bottom. Place on serving plate seam-side down. Cut in half when ready to serve.