My newest addiction

Have you ever had a fresh rice paper roll?  If not, I suggest you rush right out to find them and make these!  You will become totally addicted!

My first experience with fresh spring rolls was at the new Thai place in Potsdam, NY.  They make these awesome fresh vegetable spring rolls.  That is my lunch often when I go there.  Knowing that I will be leaving this area and not super familiar with Albany food (yet I am sure I will become familiar soon!) I decided I was going to make these spring rolls I saw in my Veganomicon cookbook.  I made a few substitutions since, as I have been saying all week, I am using up what I have before we move out this week.  :o)

I shared these rolls with my dad, mom, and brother Phil – along with the Chickpea-Quinoa Pilaf.  So yummy and we all loved them!  I never made spring rolls before because I always had the illusion it was too much work.  How wrong I was!  Definitely worth making and eating – often!

Friday I will be posting a farewell to the north country post.  I will be listing the local restaurants in my area that I tended to frequent along with links to their sites if available.  I haven’t ever done reviews for restaurants on my blog, but since I am leaving the area, I feel like I would like to thank them for being there and giving me a great variety of places to eat for lunch (or dinner).  Make sure to come back to check that post out! 

Butternut Squash Almond Rice Paper Rolls
adapted from Veganomicon
1 lb butternut squash, peeled, seeded and diced into smaller pieces
1 tablespoon olive oil
12 round rice paper wrappers
4 ounces rice noodles, cooked as per instructions
1 cup fresh cilantro roughly chopped
1/3 cup roasted slivered almonds, slightly chopped and salted
Dipping Sauce
2 Tablespoons Shoyu Soy Sauce
3 Tablespoons rice vinegar
1/2 – 1 Tablespoon sambal olek chili sauce (depending on heat factor desired)
2 Tablespoons sugar
Mix the dipping sauce ingredients together and set aside to rest.  This gives the sauce time to dissolve the sugar.  When I made the sauce I added a little bit of chili sauce at a time until I could taste the heat but not burn my mouth terribly!
To make the spring rolls:
Roast the squash with olive oil in the oven.  I placed in single layers on a oiled cookie sheet and after 15 minutes, turned the pieces over and roasted another 10 minutes or so.  Remove from oven and set aside.
Cook rice noodles according to package directions.  Set aside.
Toast the slivered almonds on the stove top in a frying pan.  Watch these carefully as they will burn quickly if you look away!  I salted these a little and then, after browning, sat aside to cool for a few minutes, then chopped them in smaller pieces.
Chop ciilantro in larger pieces. 
To assemble:
Prepare rice paper sheets according to package directions.
Lay rice paper sheet out on towel and blot water from top to make the roll somewhat sticky.  Assemble rolls by layering the following on the lower portion of roll, leaving about 1″ on each side of filling. 
Rice noodles
Fold sides over roll and then roll from bottom to top.  Slice rolls in thirds or fourths and sit upright on plate.  Drizzle with dipping sauce.  Serve with  more dipping sauce on the side if desired.  Eat & ENJOY!


  1. says

    Oh my Gosh Shelby, how coincidental is this? I was just yesterday checking out my pantry and found some rice paper that need using and planned on googling some recipes tomorrow!!

    These rolls look amazing and like I would really enjoy them!

    How have you been lately? My mom finally had her neck surgery in the first week of September, recovery is slow but steady.

  2. says

    I'm doing great Marthe – it will be 2 years since my neck surgery (can you believe it!!!?) and other than making sure I am as careful as possible and not being daring with my sport activities, I am like normal or "new". Your mom will recover – and slow is good and can sometimes be painful, but after a year she will feel like a new person! Good luck to her!

    If you make these rolls, let me know how you liked them!! :)

  3. says

    oh, fo sho! The second you start dating an Asian dude and you are immediately introduced to these.

    I love the Vietnamese style with lots of veggies and pork, dipped in a fish or miso sauce.

    nummy nummy

  4. says

    Rice paper is so great to work with – as I found afte my first few tries!. This recipe looks delicious (I love winter squash).

    Sending sincere best wishes for your moving and your new life in a new home,

    Michelle, downunder in Wellington, New Zealand (ZebbyCat would send kind wishes too only he is very busy just now – sleeping and snoring!)

  5. says

    I love spring rolls. If they are ont he menu I get them. I have amde them many times and they disappear quickly. I have never seen a filling like this one. Shelby I will definitely give this a try.

  6. says

    I LOVE spring rolls and actually did a demo at the farmer's market about them this summer. I like to put a slice of mango in a veggie one with a peanut sauce. I bet they are terrific with the butternut squash. Great idea!

  7. says

    This looks just perfect for a light veggie fall dinner. I'm always looking for new ways to cook butternut squash, one of my great favorites, and this recipe is such an excellent idea. Yum!

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