When thinking of antioxidant, most automatically think of leafy greens. We forget that winter squash such as butternut also carries loads of antioxidant, vitamin C, anti-inflamatory, omega-3s, blood sugar regulation, prevention of type 2 diabetes, etc. So next time you’re at the grocery store, give the kale a break and bring home a squash. Below is a vegetarian friendly recipe using butternut squash. Enjoy!
2 tablespoons of olive oil
9 oz butternut squash (peel and cut into 1/2 inch cubes)
1 small onion, finely chopped
1 tsp grated fresh ginger
2 tbsp chopped cilantro
1 tbsp sriracha (optional – omit if you don’t want the rolls to be spicy)
4 tbsp chopped roasted peanuts
2 tbsp hoisin sauce (plus more for serving)
salt and pepper
spring roll wrappers, defrosted (can be found at Asian markets, frozen aisle)
1 egg, beaten
sweet chili sauce (for dipping, optional)
1. Heat olive oil in saute pan, add onion and squash cubes. Saute until they become soft. Alternatively, you can drizzle olive oil over the squash and onion, roast at 350 until soft.
2. Once done, add ginger, cilantro, sriracha (if using), peanuts, and hoisin. Mix well. Season with salt and pepper to taste. Roughly mash the filling using a potato smasher, or a large spoon.
3. Roll your spring rolls. Lay one spring roll wrapper on counter, place a spoonful of filling on the edge closer to you and form a rectangle mold. Flip the two sides inward, then roll. Mend the end of your wrapper using the beaten egg. I know this is hard to understand. I hope the pictures below will help.
4. Heat frying oil in a large pan at 350 degrees. Fry spring rolls until they are golden. Transfer over to a paper-towel lined plate.
5. Serve with hoisin sauce or sweet chili sauce.