Equipment
Ingredients
Squash Filling
- 400 g butternut squash, peeled and cut into thin matchsticks
- 15 ml olive oil
- 15 ml maple syrup
- 2 g ground cinnamon
- 3 g kosher salt
Roll Assembly
- 12 rice paper wrappers
- 100 g rice vermicelli noodles, dry
- 50 g pumpkin seeds, raw pepitas
- 15 g fresh mint leaves
- 15 g fresh cilantro leaves
Savory Dipping Sauce
- 45 ml tamari
- 30 ml rice vinegar
- 10 ml toasted sesame oil
- 10 g fresh ginger, peeled and finely grated
- 1 garlic, minced
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a mixing bowl, toss the julienned butternut squash with olive oil, maple syrup, ground cinnamon, and kosher salt until evenly coated.
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until tender and lightly caramelized. Remove from oven and allow to cool slightly.
Place the raw pumpkin seeds in a dry small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until the seeds puff up, turn golden, and begin to pop. Transfer to a cool plate.
Cook the rice vermicelli noodles according to package directions, typically soaking in boiling water for 5 minutes. Drain, rinse thoroughly under cold water to stop the cooking process, and drain well.
In a small mixing bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated ginger, and minced garlic to create the dipping sauce. Set aside to let the flavors meld.
Fill a shallow dish or large pie plate with warm tap water. Submerge one rice paper wrapper in the water for 10 to 15 seconds until it just begins to soften but still holds its shape.
Transfer the softened wrapper to a clean, damp cutting board. Place a small handful of vermicelli noodles on the bottom third of the wrapper. Top with a spoonful of roasted squash, toasted pumpkin seeds, and a few mint and cilantro leaves.
Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom, roll the wrapper up tightly over the filling, creating a sealed cylinder. Repeat with the remaining ingredients.
Serve the spring rolls immediately alongside the savory dipping sauce.
Chef's Notes
- To prevent your cutting board from becoming too sticky during assembly, wipe it down with a damp cloth between rolling each spring roll.
- The secret to a neat spring roll is creating tension. Tuck the filling tightly under your fingers during the initial roll over before folding in the sides.
- If preparing ahead of time for a party, cover the finished rolls with a damp, lint-free kitchen towel and tightly wrap the platter in plastic wrap to maintain humidity.
Storage
Refrigerator: 24 hours — Wrap individual rolls tightly in plastic wrap or store in an airtight container separated by damp paper towels to prevent sticking and drying out.
