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Butternut Squash and Pumpkin Seed Rice Paper Rolls Recipe

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This recipe for Butternut Squash and Pumpkin Seed Rice Paper Rolls is from Koppert Family (and friends) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lbs. butternut squash, cubed
2-3 tsp. olive oil
12 8" rice papers
4 oz vermicilli rice noodles
1 cup cilantro
1/3 cup roasted salted pumpkin seeds


Dipping sauce:
2 tbsp. soya sauce
3 tbsp. rice vinegar
1 tbsp. asian hot chili oil
2 tsp. toasted sesame oil
2 tbsp. sugar
Directions:
Directions:
Preheat oven to 400º, rub butternut squash with olive oil, arrange in single layer on cookies sheet and roast for 15 minutes: toss, then roast for 10 more minutes.
Boil noodles as directed, and arrange with squash, cilantro and pumpkin seeds and dipping sauce on soaked rice paper.

Note:
I often use sweet potato instead of butternut squash, or use basil and/or garlic powder or garlic plus instead of cilantro (if that's the case, I put the basil on the squash or sweet potato before baking.)

 

 

 

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