Autumn Rolls

by angelika on November 2, 2011

The weather turned, but not much in these parts. We have colored leaves and chilly nights, but some warmer daytime weather. I had a bit of a split personality moment. On the one hand, I yearned for the warm and creamy flavors of roasted squash, on the other hand I wanted a light grab and go meal. Behold the “Autumn” roll; rice paper rolls, which make the most delicious gluten free alternative to a sandwich. I often buy them from the Whole Foods deli, for no less than $6 a pair. I decided to make up a batch with some fall flavors and pack them myself for lunch. That was the idea at least, there weren’t actually any leftovers after Mr. Fabulous and I tested them. Roasted butternut squash and freshly toasted pumpkin seeds, set off with bright scallion and crisp lettuce really make these rolls the perfect light lunch or anytime snack.

Autumn Rolls
makes 8 rolls
I package rice paper wrapper
1/2 8oz box of rice noodles
1butternut squash, peeled and cubed
1 tablespoon olive oil
salt and pepper
4-6 scallions, diced
red lettuce leaves
1/2 cup toasted pumpkin seeds, chopped
This recipe was inspired by a recipe in Veganomicon. 
In a 400º oven roast the squash cubes, after having coated them in olive oil, until tender. Sprinkle with salt and pepper and set aside to cool. 
Bring a pot of water to boil, then add 4 ounces of thin rice noodles to the water, and boil for 2 minutes. Drain and rinse. I use Annie Chun Maifun Noodles, they look like angle hair. You should be able to find these in the ethnic section of any market. The rice paper wraps can be a bit harder to find, so if you see them buy a few. They last a long time in the pantry. 
Chop all the ingredients and have them on hand, in a little station set up to begin the rolls. You can really add anything to the roll, I like to have some sort of green, the noodles and some vegetable combo. You can go with what is in season, or what flavors you crave.
Get a large bowl and fill it with very warm water. I use the hottest water out of my tap. You want the bowl to be large enough to float the rice paper wrapper. Each wrapper sits in the water for 2 minutes to get pliable. Don’t worry if the first few rip or come out really loose, you will definitely get the hang of it quickly. 
Set up a damp towel on your work surface. This is the best surface to handle the rolls on, it really prevents the wrapper from falling apart. Start in the bottom third and fill the roll with layers of ingredients. I always start with the rice noodles, then add the bulkiest veggie. Then I sprinkled on the seeds and scallions, and finally laid a few pieces of red lettuce. Then fold in the sides, and roll firmly. Much like a burrito. You can dip your finger in water and go over the seam to seal it. Lay the roll seam side down on a dish while you make the rest. 

When you are ready to serve, cut the roll in half and dip it in sauce if you’d like. We had two sauces, a store bought Gyoza sauce from Trader Joes, and my Peanut Sauce. They were both super yummy. They are also delicious plain!
A votre santé!

{ 5 comments… read them below or add one }

Ryann @ November 4, 2011 at 4:41 pm

Those look yummy. I love summer rolls. Definitely going to try to Autumn mine up!


Claire November 5, 2011 at 6:09 pm

Brilliant! I love the fusion of summer rolls and autumn vegetables.


Shelby November 13, 2011 at 4:08 pm

mmmmm…these were so good! Liked by all who tried them! I added cashews too for a little more crunch. Will definitely be making these again!


Angelika November 15, 2011 at 3:47 pm

Yum, cashews must be great too! Did you do raw or roasted, and did you leave them whole? I worry that they would rip the rice paper, but maybe not! Thanks for the tip Shelby!


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