Why do spring rolls get all the attention? Try this autumn variety made with delicata squash, soba noodles, and a maple-ginger dipping sauce.
For the rolls:
1 small delicata squash, halved and sliced
1 medium red onion, sliced into thin wedges
3 tablespoons toasted sesame oil, divided
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 teaspoon salt
1/2 pound Brussels sprouts, shredded
1/4 red cabbage, shredded
1/4 cup chopped chives
1 tablespoon rice vinegar
8 ounces buckwheat soba noodles, cooked according to package instructions and drained
4 ounces baby kale leaves
16 rice paper rounds
For the maple-ginger dipping sauce:
1/2 cup shelled pumpkin seeds
2 teaspoons grated ginger
1 tablespoon maple syrup
3 tablespoons olive oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
2 tablespoons water
Roast the vegetables: Preheat the oven to 425 degrees, and prepare a baking sheet with parchment paper.
In a large bowl, toss squash, onions, 2 tablespoons sesame oil, cardamom, ground ginger and salt. Transfer to the prepared baking sheet and roast for 15 minutes or until squash is tender and onions are beginning to caramelize. Remove and cool.
Make the Brussels slaw: In a large bowl, combine Brussels sprouts, cabbage, chives, 1 tablespoon sesame oil and rice vinegar and toss to combine.
Make the sauce: Combine ingredients in a blender and puree until smooth.
Assemble the rolls: In a large bowl of warm water, briefly soak 1 rice paper round and transfer to a flat surface. Add a thin layer of squash, kale leaves, roasted onions, slaw and noodles. Wrap tightly and set aside. Repeat with remaining rice paper rounds and filling. Keep moist with a wet paper towel until ready to eat.
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