Autumn Harvest Veggie Rolls with Butternut Squash and Toasted Pumpkin Seeds

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle them with olive oil, ensuring they are well-coated. Roast the squash for about 25 minutes, turning them halfway through. You'll know they're done when they are tender and slightly caramelized.

2. Cook the Vermicelli Rice Noodles

While the squash is roasting, bring a large pot of water to a boil. Add the vermicelli rice noodles and cook them according to the package instructions, usually around 3-5 minutes. Once cooked, drain the noodles in a colander and rinse them under cold water to cool them down quickly.

3. Soften the Rice Paper Wrappers

To soften the rice paper wrappers, fill a large pie plate or bowl with warm water. Submerge one wrapper at a time in the water for about 10-15 seconds until it becomes pliable but not too soft. Remove it carefully and lay it flat on a clean surface.

4. Assemble the Rolls

Begin assembling the rolls by placing a small handful of rice noodles in the center of the softened wrapper. Add a spoonful of roasted butternut squash, a few pieces of torn cilantro, and a sprinkle of chopped pumpkin seeds on top. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, keeping the filling snug inside. Repeat this process with the remaining wrappers and filling ingredients.

5. Prepare the Dipping Sauce

In a small bowl, combine the soy sauce, rice vinegar, Asian hot chile oil, toasted sesame oil, and sugar. Stir well until the sugar is completely dissolved.

6. Serve the Rolls

Once all the rolls are assembled, you can cut them in half if desired and arrange them on a serving plate. Serve the rolls with the dipping sauce on the side.