BUTTERNUT SQUASH & PUMPKIN SEED RICE PAPER ROLLS

Butternut Squash & Pumpkin Seed Rice Paper Rolls image

Provided by Calluna

Categories Asian

Time 1h15m

Yield 12 rolls

Number Of Ingredients 6

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1 lb butternut squash, peeled, seeded and cut in a small cube
2 -3 teaspoons olive oil
12 (8 inch) round rice paper sheets
4 ounces rice vermicelli
1 cup fresh cilantro or 1 cup Thai basil, bite-sized
1/3 cup pumpkin seeds, salted and roasted, chopped coarsely

Steps:

Preheat over to 400°F Drizzle squash with oil and toss to coat. Roast in a single layer for about 1/2 hour until soft and slightly caramelized, turning halfway through. Transfer to a plate to cool.
Cook vermicelli according to package instructions. Drain and run under cool water to stop cooking. Set aside to cool slightly.
Soften rice wrappers according to package instructions. Handle gently -- they are fragile!
Place about 1/4 c noodles in the lover third of the wrapper, leaving about 1.5 inches of space from the bottom and sides. Place a layer of butternut squash above the noodles. Sprinkle with cilantro and pumpkin seeds.
Fold in sides of wrapper and then roll, firmly but gently, from the bottom. Place on serving plate seam-side down. Cut in half when ready to serve.

Nutrition Facts : Calories 79.1, Fat 2.6, SaturatedFat 0.5, Sodium 20, Carbohydrate 13, Fiber 1.1, Sugar 0.9, Protein 1.7