Butternut Squash Spring Rolls

Here is my favorite Thanksgiving dish with recipe and photo.

Butternut Squash Spring Rolls
1 lb butternut squash, peeled and cut into 1/2” cubes
olive oil
4 ounces rice sticks
12 8” round rice paper wrappers
1/3 cup roasted peanuts
1 cup cilantro leaves
1/2 cup green onions sliced

Place squash on baking sheets and toss with olive oil. Roast in 400 oven for 15 minutes. Turn and roast until caramelized. Cool.

Boil water for noodles. Put noodles in boiling water and turn off heat. Cover and let sit for 10 minutes, stir occasionally. Drain, rinse with cold water.

Assemble rolls:
Fill a large pie plate with warm water. Use a plate or towel as a work surface. Submerge rice wrapper in warm water for about 30 seconds and transfer to work surface. Place a small handful of noodles in lower third of wrapper leaving about an inch of empty space on each side of wrapper. Add squash pieces, nuts, onions and cilantro. To roll, fold sides then bottom of wrapper and roll. Place seam side down on tray. Cut in half when ready to serve.

Warning:
It’s very tempting to overfill rice wrappers. Have hungry family members nearby to eat your less then perfect rolls.

Dipping Sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
4 teaspoons sugar
4 tablespoons hot chili oil
2 teaspoons sesame oil