Butternut Squash & Pumpkin Seed Rice Paper Rolls

1. 1

   Preheat over to 400u00b0F 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. 2

   Cook vermicelli according to package instructions. Drain and run under cool water to stop cooking. Set aside to cool slightly.

3. 3

   Soften rice wrappers according to package instructions. Handle gently -- they are fragile!

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.