Roasted Delicata Squash Spring Rolls with Spinach and Rice Noodles
Fresh spring rolls filled with roasted delicata squash, brown rice noodles, and baby spinach. The squash is seasoned with soy sauce, sesame oil, and sesame seeds for an umami-rich flavor. These light, healthy rolls make a perfect appetizer or lunch, offering a satisfying combination of tender vegetables and chewy rice noodles wrapped in delicate rice paper. The natural sweetness of delicata squash pairs beautifully with the earthy spinach and nutty sesame flavors.
Ingredients
- 1 small delicata squashbutternut squash1:1note:peel and remove seedsadds dairy
conf:5
- 3 scallions, white and some green parts diced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 4 ounces brown rice noodlesrice vermicelli1:1
note:cook according to package directions
- 1 ½ cups fresh baby spinach, shredded
- 4 rice paper rounds
Instructions
- 1
Preheat oven to 425°F
- 2
Cut squash in half lengthwise and scoop out seeds
- 3
Place cut-side down on cutting board and slice into quarter-inch thick half-moons
- 4
Place on sheet pan and toss with diced scallions and soy sauce
- 5
Roast for 15 to 20 minutes until tender and beginning to brown
- 6
Remove from oven and toss with sesame oil and seeds, then let cool
- 7
Bring pot of water to boil and cook noodles according to package directions
- 8
Drain and rinse noodles, then combine with shredded spinach
- 9
Set up rolling station with squash mixture, spinach-noodle mixture and bowl of hot water
- 10
Soak rice paper round for 10-15 seconds until pliable but not extremely soft
- 11
Place round on cutting board and arrange half cup noodles and spinach mixture slightly off-center
- 12
Top with half cup delicata squash
- 13
Fold wrapper edges closest to you over filling, tucking edge under
- 14
Fold sides over and continue rolling away from you like a burrito
- 15
Repeat with remaining ingredients and slice in half to serve
Tips
Soaking time for rice paper varies with water temperature - aim for pliable but not mushy texture.
Keep rice paper rounds covered with damp towel while working to prevent drying out.
Let roasted squash cool completely before assembling to prevent rice paper from tearing.
Good to Know
Wrap individually in damp paper towels and refrigerate up to 2 days. Do not freeze as rice paper becomes soggy.
Roast squash and cook noodles up to 1 day ahead. Assemble spring rolls up to 4 hours before serving.
Serve immediately at room temperature with dipping sauce if desired.
Common Mistakes
Over-soak rice paper to avoid tearing during rolling.
Let squash cool completely to prevent rice paper from becoming soggy.
Don't overfill rolls to avoid splitting during rolling.
Substitutions
Gluten-Free Swaps
General Alternatives
note:cook according to package directions
FAQ
Can I make these ahead of time?
Yes, assemble up to 4 hours ahead. Wrap in damp paper towels and refrigerate. The rice paper may become slightly firmer but will still taste good.
What dipping sauce goes well with these?
Try peanut sauce, sweet chili sauce, or a simple soy-ginger dipping sauce. The nutty sesame flavors pair especially well with peanut-based sauces.
Can I use other vegetables instead of delicata squash?
Yes, butternut squash, sweet potato, or roasted bell peppers work well. Adjust roasting time based on the vegetable's density and water content.