Tuesday, September 11, 2012

Fresh Spring Rolls with Spaghetti Squash ( Late Season Spring Rolls)

Fresh Spring Rolls with Roasted Spaghetti Squash
This past week I came from work one night to find Matt making fresh spring rolls.  By the time I got home he had done everything but wrap each little bundle of veg. up in it's own  wrapper.  A glass of white wine was poured, and a fresh spring roll with homemade dipping sauce was placed in front of me. What a lucky lady I am!
Fresh spring rolls are usually made with chopped cabbage, rice noodles, and perhaps some carrots and shrimp. To be totally honest, if we're eating out I usually find them a bit boring and opt for something fried and crispy. However,  Matt made a fabulous variation of  this classic buy using freshly roasted spaghetti squash in place of the rice thread noodles or "cellophane noodles'.  They were delicious.  The carrots, bok choy, fresh Thai basil, and fresh banana and red pepper all added flavor and a nice crispness to each bite.

All the vegetables were cut into sticks or thinly sliced longways.  The small squash was cut in half and roasted on a cookie sheet.  After using a fork to pull the roasted squash out into threads Matt seasoned the squash with a little red curry paste, salt, and pepper. The flavor of the roasted squash and red curry is fantastic with the raw freshness of the other ingredients.   Go easy on the red curry paste if your not used to working with this spicy seasoning.  Try adding a tiny amount and tasting as you go . 
One small Spaghetti squash was used, with one large carrot, some bok choy, fresh basil, and red pepper slices.
Packaged spring roll wrappers are made of rice flower, tapioca, and salt. They are brittle and each one must be set in a shallow pan of luke warm water for about two minutes so you can work with them.  Working with the wrappers can take a little practice. (You can find how-to videos on-line.) The package said to soak for 5 minutes, but we found them tender and workable in just two.  Any longer and they tear  too easily.   The sauce is quick. The biggest prep time factor is  the veggies. It took Matt about 30minutes.

Matt's Spring Roll Sauce
Matt usually eyeballs the ingredients and then adjust to taste so this is his best approximation.

In a sauce pan on the stove add...

1/2 cup Apple Cider Vinegar
1 cup sugar
Stir together and bring to a boil.
Turn off immediately and then add..
couple shakes of chili pepper flakes
crushed up peanuts to taste.

Ultimately we ate these tender treats with a Twin Oaks  tofu stir-fry.... . but that's a post for another day- 
The seven  or so large spring rolls this produced was enough for each to have two that night, as well as more the following afternoon and even for lunch two days later. Just store them in the fridge inside a tupperwear container covering the spring rolls with a damp cloth or  paper towel.  The sauce should not be refrigerated, and will last in a sealed container for a couple of days.
 Try your hand at making these spring rolls. It can be fun, like making sushi rolls.  Spaghetti squash is available now at local farmers markets, as are bok choy and basil.  Enjoy!


  1. These are a GREAT idea. Always looking for the next fun thing to do with spaghetti squash. Totally trying this this weekend.

    1. Hi Megan! Good to hear from you! I hope you liked them-

  2. Wow, thanks for posting! We just signed up for a fall produce share from Off The Vine Market and behold, there are carrots, spaghetti squash and our fav Twin Oaks Tofu to make this fabulous entree!

    1. Thanks! I don't know about Off The Vine.. I'll have to check that out.