Autumn Rolls with Honey Sesame Dipping Sauce

YIELD

35 mins

PREP TIME

40 mins

BAKE TIME

1 hr, 15 mins

TOTAL TIME

Ingredients

Ingredients for the rolls:
	•	1 packet rice paper
	•	½ cup Anthony’s Goods White Quinoa
	•	1 cup water
	•	Salt, to taste
	•	1 butternut squash (see preparation details below)
	•	3 cups Brussels sprouts (the smaller, the better)
	•	2 tbsp olive oil
	•	1 tsp salt
	•	1 large clove garlic, minced
	•	2 cups mixed greens
	•	⅓ cup Anthony’s Goods Sunflower Seeds
	•	Anthony’s Goods Unhulled White Sesame Seeds, for garnish

Ingredients for the butternut squash:
	•	1 medium butternut squash, cut into very small pieces
	•	1 tbsp olive oil
	•	3 tsp sesame oil
	•	1 tbsp sriracha
	•	1 tbsp reduced sodium soy sauce

Ingredients for the honey sesame dipping sauce:
	•	½ cup honey
	•	¼ cup + 1 tsp reduced sodium soy sauce
	•	½ tsp ginger paste
	•	1 tsp sesame oil
	•	1 tsp rice vinegar
	•	½ tbsp Anthony’s Goods Unhulled White Sesame Seeds
	•	Salt, to taste

Instructions

Spring rolls but make them autumn with classic fall ingredients like butternut squash and Brussels sprouts, complemented with a mouth-watering honey sesame sauce.

1. Preheat the oven to 425F and line 2 half baking sheets with parchment paper.

2. Prepare the butternut squash by peeling it and cutting it into very small pieces. In a small bowl, mix together the olive oil, sriracha, sesame oil and reduced sodium soy sauce. Toss the butternut squash in the mixture and spread it evenly onto one baking sheet.

3. Toss the Brussels sprouts with the olive oil, minced garlic and salt. Spread it onto the second baking sheet. Roast them together for 30-40 minutes until browned. (Keep an eye on the Brussels sprouts, they will likely be ready before the squash.)

4. Meanwhile, fill a small pot with 1 cup water and ½ cup quinoa. Bring to a boil then reduce to a simmer. Cook until the water has been completely absorbed (about 15 minutes). Season with salt, to taste.

5. In a medium bowl, whisk together the dipping sauce ingredients and set aside.

6. When the vegetables and quinoa are ready, let them cool off until safe to handle.

7. Dip the rice paper into cool water (one sheet at a time) and lay it onto your working surface. Starting at the bottom and working up, arrange the mixed greens, quinoa, butternut squash and Brussels sprouts in horizontal rows, leaving a 2 inch margin on both sides. Sprinkle everything with sunflower seeds and roll up the rice paper, folding in the sides as you go. Repeat the process until your fillings have run out.

8. Serve alongside the dipping sauce for an unbeatable flavor combo.