FOOD
Autumn Rolls
Why do spring rolls get all the attention? Try this autumn variety made with delicata squash, soba noodles, and a maple-ginger dipping sauce.
FOOD
Autumn Rolls
Why do spring rolls get all the attention? Try this autumn variety made with delicata squash, soba noodles, and a maple-ginger dipping sauce.
Ingredients
Rolls
- 1 small delicata squash, halved and sliced
- 1 medium red onion, sliced into thin wedges
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 8 ounces buckwheat soba noodles, cooked according to package instructions and drained
- 4 ounces baby kale leaves
- 16 rice paper rounds
Brussels Slaw
- 1/2 pound Brussels sprouts, shredded
- 1/4 red cabbage, shredded
- 1/4 cup chopped chives
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
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
Steps
Rolls
- 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.
- 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.
Brussels Slaw
- In a large bowl, combine Brussels sprouts, cabbage, chives, 1 tablespoon sesame oil and rice vinegar and toss to combine.
Maple-Ginger Dipping Sauce
- Combine ingredients in a blender and puree until smooth.