I've enjoyed many a spring roll, but never had made them myself. They're incredibly easy- just have all of the ingredients ready to go in assembly-line fashion.
Going into this spring roll: Rice noodles, roasted butternut squash, roasted pumpkin seeds and chopped fresh cilantro.
The sauce recipe given for this appetizer was a soy dipping sauce, but they also suggested a cranberry chile sauce that I thought would be wonderful to try with the butternut squash (especially it being Thanksgiving week and all).
These spring rolls were awesome. The cranberry dipping sauce was a very good call. After the first bite, my husband said, "These are good." After the second bite he said, "Yeah, these are really good." I ended up eating so many of them that I didn't want the stir-fry that I had made for dinner. The butternut/pumpkin seed choice was very different for a spring roll filling, but seasonally appropriate and unique. The butternut squash is lightly caramelized, imparting that delicious flavor, and the pumpkin seeds add earthiness and crunch. Terrific.Labels: cocktail hour