Rice Paper Rolls with Roasted Butternut Squash + Red Curry Dip

A lot has happened the past two weeks… We finally said goodbye to our Christmas tree (can’t wait for the next winter holidays!), I got two of my wisdom teeth surgically removed (they never came out) and we got a puppy, a miniature dachshund. His name is George D'Artagnan - he was born as one of the 3 musketeers  We named him after George Michael. He's 11 weeks old, fits a large teacup and likes cuddles, soft blankets, green smoothies & coconut yoghurt.

Since I couldn’t chew anything for 10 days, Simon made me delicious green smoothies and I came up with a few recipes for colorful veggie mash with tons of roasted vegetables and avocado. I still have trouble chewing crunchy things but these Rice Paper Rolls with Roasted Butternut Squash and Red Curry Dip are soft, creamy and just perfect! They’re really easy to make and so versatile – just switch your fillings to match the season. They taste great with this creamy pad thai sauce too.

Rice Paper Rolls with Roasted Butternut Squash and Red Curry Dip

SERVES: 4 people

EQUIPMENT: oven, blender (or glass jar/small food processor)

INGREDIENTS:

Red Curry Dip

½ cup lemon juice
4 tablespoons almond butter
3 – 4 tablespoons red curry paste
2 tablespoons water
1 tablespoon maple syrup

Rice Paper Rolls with Roasted Butternut Squash

12 sheets rice paper
1 small butternut squash
1 large ripe avocado
2 large cups cooked quinoa
4 handfuls seasonal greens: kale, endive, watercress, mâche, purslane…
2 handfuls fresh herbs: mint, parsley, basil, cilantro, spring onion…
Seeds of 1 pomegranate (optional)

DIRECTIONS:

Red Curry Dip

1. Combine lemon juice, almond butter, red curry pasta, water and maple syrup in a blender. Blend until smooth.
2. You could use a small food processor as well, or just combine the ingredients in a glass jar, close the lid and shake well. This will only work with smooth almond butter that isn’t too dry or crumbly.

Rice Paper Rolls with Roasted Butternut Squash

1. Preheat the oven to 180°C (350°F).
2. Peel the butternut squash with a vegetable peeler or knife. Cut it in quarters, remove the seeds and cut it into smaller cubes. Place them in a baking tray and drizzle with a little coconut oil. I like to add a sprinkle of sea salt and black pepper as well.
3. Roast for 15 minutes or longer, until tender.
4. In the meantime, pit and slice your avocado.
5. Dip a sheet of rice paper in lukewarm water for a few seconds, until pliable. Top the rice paper with quinoa, roasted butternut squash, avocado, greens, herbs and some pomegranate seeds (these are optional but they add a really refreshing flavor). Drizzle with a spoonful of red curry dip.
6. Fold up the bottom and top border of the rice paper, then fold the sides to form a tight cylinder. Repeat with the remaining sheets of rice paper.
7. Serve the wraps with extra red curry dip on the side.

JULIE’S TIPS & TRICKS:

• This red curry dip will stay fresh for at least 1 week in the refrigerator.
• Don’t put these wraps in the refrigerator because the rice paper will lose its moisture and become hard and chewy. If you want to make them in advance, put them under a damp tea towel in a cool dark place.
• Not so fond of rice paper? Replace it with romaine lettuce, cabbage leaves, corn tortillas, collard greens, nori seaweed…
• These wraps taste great with cooked amaranth or chickpeas instead of quinoa too!

Now I would love to hear from you! Have you ever made rice paper wraps before? Do you prefer them raw or fried? What are some of your favorite fillings? Definitely let me know by leaving a comment down below.

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