Butternut Squash Rice Paper Rolls with Cranberry- Chile Dipping Sauce

My first foray into a knowingly “vegan” recipe was something that caught my eye and inspired me to pick up Veganomicon on a whim: Butternut Squash & Pumpkin Seed Rice Paper Rolls with Cranberry Chile Dipping Sauce.

I’ve enjoyed many a spring roll, but never had made them myself. They’re incredibly easy- just have all of the ingredients ready to go in assembly-line fashion.

Going into this spring roll: Rice noodles, roasted butternut squash, roasted pumpkin seeds and chopped fresh cilantro.

The sauce recipe given for this appetizer was a soy dipping sauce, but they also suggested a cranberry chile sauce that I thought would be wonderful to try with the butternut squash (especially it being Thanksgiving week and all).

These spring rolls were awesome. The cranberry dipping sauce was a very good call. After the first bite, my husband said, “These are good.” After the second bite he said, “Yeah, these are really good.” I ended up eating so many of them that I didn’t want the stir-fry that I had made for dinner. The butternut/pumpkin seed choice was very different for a spring roll filling, but seasonally appropriate and unique. The butternut squash is lightly caramelized, imparting that delicious flavor, and the pumpkin seeds add earthiness and crunch. Terrific.

This blog is not going Vegan. But this recipe is proof that those Vegan’s do eat some good stuff!

This recipe can be found here:  Butternut Squash Spring Rolls

Leave a Comment

24 Responses to “Butternut Squash Rice Paper Rolls with Cranberry- Chile Dipping Sauce”

  1. 1

    Jennifer Hamilton — November 24, 2008 @ 10:33 AM

    BRILLIANT, truly!!

  2. 2

    Culinarywannabe — November 24, 2008 @ 11:23 AM

    These would make such a unique appetizer for Thanksgiving.

  3. 3

    Bren@ Flanboyant Eats — November 24, 2008 @ 2:13 PM

    FANTASTIC! what a great snack for me to have in lieu of oreos!!

  4. 4

    Dawn — November 24, 2008 @ 3:06 PM

    no kidding! I would never try something like this, but after seeing your step-by-step photos I’m thinking ‘ok’.
    Love how creative you are!

  5. 5

    Kim — November 24, 2008 @ 4:07 PM

    I love these, butternut squash and a chile dipping sauce!

  6. 6

    Katrina — November 24, 2008 @ 4:31 PM

    Those look really good and so simple. Never would have thought of making them myself.

  7. 7

    That Girl — November 24, 2008 @ 4:50 PM

    Spring rolls always seem so fresh.

  8. 8

    MyKitchenInHalfCups — November 24, 2008 @ 5:04 PM

    Yes, vegans do eat some good stuff. This looks really incredible!
    You did like the crunch from the pumpkin seeds in these? The cranberry dipping sauce sounds awesome!

  9. 9

    Manggy — November 24, 2008 @ 5:32 PM

    Awesome. A great take on a Vietnamese ingredient! (While I don’t believe in the personification of food, I am kinda feeling bad for the stir-fry, though, hahaha :P )

  10. 10

    ~~louise~~ — November 24, 2008 @ 6:11 PM

    I agree with Dawn. Never in a million years would I attempt such a recipe but, you have given such detailed photos and an air of ease, I just may try them. In the mean time, I’m borrowing this link for Eat A Cranberry Day The Cranberry Chile Dipping Sauce sounds awesome! Thank you so much for sharing! Have a Happy Thanksgiving!

  11. 11

    Maria — November 24, 2008 @ 6:28 PM

    I love the fillings you used! A great appetizer for the holidays!

  12. 12

    Katie — November 24, 2008 @ 6:56 PM

    Oh wow these sound and look wonderful and so colourful. Love the sound of cranberry chili dipping sauce

  13. 13

    Snooky doodle — November 24, 2008 @ 9:32 PM

    great!!! yumm !!!

  14. 14

    Lori — November 24, 2008 @ 11:33 PM

    Oh wow, what a great combo. They look so good!

  15. 15

    Jessica — November 25, 2008 @ 1:21 AM

    Yummy! They look pretty too!

  16. 16

    Ivy — November 25, 2008 @ 5:15 AM

    These look delicious!

  17. 17

    Emily — November 25, 2008 @ 6:03 AM

    Wow! These sound delicious.
    Perfect for Thanksgiving.

  18. 18

    noble pig — November 25, 2008 @ 7:53 AM

    These sound so much better than regular spring rolls we have all the time! Love it!

  19. 19

    Debbie — November 25, 2008 @ 12:57 PM

    Great idea…..something different and looks delicious!

  20. 20

    Grace — November 25, 2008 @ 1:19 PM

    what a great idea! this wouldn’t have crossed my mind in a million years. i’m especially loving the dipping sauce–it’d be tasty for so many dippers!

  21. 21

    Rosie — November 25, 2008 @ 10:33 PM

    These look really good and lovely for a snack anytime :)

    Rosie x

  22. 22

    Laura — November 26, 2008 @ 3:07 AM

    Your comment about this blog not going vegan cracked me up. These look good. Summer rolls are yummy and mostly easy, I agree, but boy I find the rice paper to be frustrating sometimes!

  23. 23

    white on rice couple — November 28, 2008 @ 3:17 AM

    OMG!! These look amazing!! Why have we not ever thought about using butternut squash?

    I just LOVE your step by step photographs and your beautiful recipe. It’s so inspiring to see all the creativity that can go into a springroll!

    Hail to you! I bet there’s gonna be lots more springrolls in your very near future!

  24. 24

    chocolate-covered katie — June 10, 2013 @ 7:47 AM

    I’m not even sure how I landed on this post, but I was so excited to see it was yours when I clicked over. I was like, “Hey, I know her!”

    Recipe looks delicious :).