1 pound butternut squash, peeled, seeded, and cut into ¼-inch cubes
2-3 tsp olive oil
12 (8-inch) round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks
1 cup (or more) fresh cilantro, torn in bite-size pieces (Thai basil makes a nice variation)
⅓ cup roasted, salted pumpkin seeds, chopped coarsely
Dipping sauce, mix together:
2 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp Asian hot chile oil (or more)
2 tsp toasted sesame oil
2 Tbsp sugar
Preheat oven to 400°F. Place the butternut cubes on a baking sheet and rub them all over with the oil; drizzle on another tsp if you need to. Arrange the cubes in a single layer and roast for 15 min. Remove from oven, toss, and cook for 10 more minutes until tender and slightly caramelized. Set aside to cool.
While the squash is cooking, prepare noodles. Boil a large pot of water, turn off the heat, add noodles, and cook for 10 minutes stirring occasionally. Drain in colander and run cold water over them. Set aside.
To assemble, fill a large plate or bowl with very warm water. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, until they have softened.
Handle each wrapper gently as you place it on your work surface. Place about 1/4 cup of rice noodles in the lower third of the wrapper, leaving about 1½ inches of margin from the far edges on either side (you’ll be folding those in). Place a layer of butternut squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. If some of the seeds get stuck to your fingers, just dip them in the water. To roll, snugly fold the left and right sides of the wrapper over the filling. Lift the bottom of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve.
Makes 12 rolls
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