Tuesday, August 14

butternut squash spring rolls

i made this vietnamese-inspired appetizer for my parents when they were here. this recipe came from the NYT and i love it. if i weren't so lazy, i would make these more often. there's just a lot of parts to it, and all that rolling is kind of annoying. these delicious rolls are filled with baked butternut squash, toasted pumpkin seeds, mint and vermicelli noodles (the glassy kind).

toasted pumpkin seeds. these were so tasty it was hard not to eat them by themselves. you can also use peanuts.

i love the smell and taste of fresh mint. you can also use basil in this recipe instead. one of my other favorite herbs! i once tried to keep a basil plant, but it died after 3 days when i forgot to water it. bugs took over.

butternut squash - dice into 1/2 inch cubes, toss with olive oil, a little bit of salt and pepper and bake!

you can get these wrapper things at an asian market. all you need to do is soak them in hot/warm water for a minute and they soften up so you can put your stuff inside and roll! place a small amount of vermicelli on the bottom 1/3. pile butternut squash, pumpkin seeds and mint on top. fold bottom over pile, then wrap the left and right sides over tightly - roll up firmly. repeat a million times!

here is the dipping sauce, comprised of soy sauce, rice vinegar, sesame oil, sugar and chili paste! pretty easy.

ta da! everyone ate a ton...i think i made 25 or something and we only had 4 left over.

2 comments:

tstar said...

These look amazing. I've got to try and make them. So delish. Thanks for the recipe walk through.

blacklashes said...

I love your step by step photos and instructions. I'm going to try this recipe at home. Thanks!