We tend to think of spring rolls as, well, a springy dish - but with the blank canvas of rice paper wrapper and noodles, why not give seasonal ingredients a chance? In the summer, I use spring rolls as an easy dinner when it's too hot to cook but I'm fed up with salad. In the winter, I'll welcome the heat of the oven to transform butternut squash into a melty soft filling to be paired with crisp herbs and everyone's favorite ¯\_(ツ)_/¯ vegetable: kohlrabi!
Tips: this is a great dish for a crowd for a DIY dinner. Serve with your favorite peanut or dipping sauce.
1/2 pound Butternut squash, peeled and cut into 1/2-inch cubes
1 Tbs Olive oil
1/2 pound Kohlrabi, peeled and shredded
Salt, to taste
6 ounces Firm tofu, cut in dominoes 1/2 inch wide by 1/4 inch thick
1 Tbs ginger, julienned
1 Tbs Seasoned rice vinegar
1/4 cup Chopped cilantro, plus 10+ sprigs
2 Tbs Slivered Thai basil or mint leaves, plus 10+ leaves
7 8 1/2-inch Rice flour wrappers
1. Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2. Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro, and slivered Thai basil or mint.
3. Prepare the noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
4. One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of noodles over the tofu, then place a pinch of the shredded vegetable mixture over the noodles plus two pieces of squash. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top. Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.