Butternut Squash & Pumpkin Seed Rice Paper Rolls

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• 1 lb butternut squash, peeled, seeded and cut in a small cube
• 2 -3 teaspoons olive oil
• 12 (8 inch) round rice paper sheets
• 4 ounces rice vermicelli
• 1 cup fresh cilantro or 1 cup thai basil, bite-sized
• 1/3 cup pumpkin seeds, salted and roasted, chopped coarsely

Recipe

• 1 preheat over to 400°f drizzle squash with oil and toss to coat. roast in a single layer for about 1/2 hour until soft and slightly caramelized, turning halfway through. transfer to a plate to cool.
• 2 cook vermicelli according to package instructions. drain and run under cool water to stop cooking. set aside to cool slightly.
• 3 soften rice wrappers according to package instructions. handle gently -- they are fragile!
• 4 place about 1/4 c noodles in the lover third of the wrapper, leaving about 1.5 inches of space from the bottom and sides. place a layer of butternut squash above the noodles. sprinkle with cilantro and pumpkin seeds.
• 5 fold in sides of wrapper and then roll, firmly but gently, from the bottom. place on serving plate seam-side down. cut in half when ready to serve.