Thanks to my good friend Noy, I think fresh rolls are the perfect party food. A few years ago we were at a party at a friend’s house and Noy arrived with all the ingredients to make fresh rolls. I had never made them before, only eaten them, and it was so much fun to put my own rolls together right in the middle of a huge party.
This seasonal play on fresh rolls, incorporating fresh shrimp and seasonal produce – apples, butternut squash, kale, mushrooms – makes for a great appetizer to serve to your guests. If you want things to be more hands on, set out all the ingredients on a platter and allow guests to roll their own. The smaller rice wrappers make for perfect individual sized appetizers.
I make fresh rolls often in the summer, especially when it’s too hot to cook. I like to fill them with shrimp or tofu, avocado, mango, and tons of fresh vegetables and herbs. (I used these rice wrappers). Why not take that same idea and use some of the delicious seasonal autumn produce? This combination of fall flavors works so well wrapped up in a thin rice wrapper.
The real star of the show in these fresh rolls is the shrimp. I’ve always loved how thinly sliced shrimp look and taste when I order spring rolls out. These plump pink shrimp were sautéed with pumpkin pie spice, black pepper, and red pepper flakes. While pumpkin pie spice might sound odd with shrimp, the heat and spice combo creates a spicy and warming combination paired with fresh shrimp.
Try these fresh fall rolls with shrimp for your next party, or for a fun dinner in – a favorite in our house.
- 1 c butternut squash, cut into ¼" thick sticks
- ½ apple, cut into ¼" thick sticks
- 1 c tuscan kale, sliced into thin ½" ribbons
- 2 c shitake mushrooms, sliced thin
- ½ lb. shrimp, deveined and tails removed
- ½ t pumpkin pie spice
- ¼ t salt
- ¼ t ground black pepper
- ¼ t red pepper flakes
- Avocado or extra virgin olive oil
- Salt and pepper
- 10-12 6" fresh roll rice wrappers
- 1 heaping T almond butter (at room temperature)
- 2 T coconut aminos
- 1 T water
- Preheat the oven to 375 degrees F. Spread the butternut squash sticks out on a trimmed baking sheet (I like to line mine with parchment paper). Drizzle with avocado oil and a sprinkle of salt and pepper. Roast until soft and tender, about 20 minutes. Remove and cool completely.
- While the squash roasts, eat ½t avocado oil in a medium sauté pan. Add the mushroom slices and a pinch of salt. Sauté until soft and lightly browned, 5-7 minutes. Allow to cool completely.
- Toss the cleaned shrimp with the pumpkin pie spice, salt, black pepper, and red pepper flakes, until well coated. Add another drizzle of avocado oil to the sauté pan used for the mushrooms, heat to medium-high heat. Cook the shrimp until opaque, flipping once, about 3-5 minutes. Allow to cool completely, then cut the shrimp in half along the vein (to create two equal halves of shrimp).
- To prepare the fall fresh rolls, add room temperature water to a large shallow dish (I usually use a large pan). Dip the rice wrapper into the water and allow to soften, about 30 seconds. Remove the wrapper to a cutting board and pat dry with a clean towel or paper towel.
- One at a time, add both halves of one shrimp, a few slices of squash, mushroom, apple, and kale to the center of the wrapper, forming a rectangle in the middle. Fold the shorter sides (referring to the rectangle of the ingredients) of the wrapper in. Then fold one side over the top, tucking the ingredients in under it, as you would a burrito. Fold over the final side and roll the wrapper to form a roll that holds in all the ingredients. Repeat until all the filling has been utilized. Refrigerate until ready to serve.
- To make the dipping sauce, mix all ingredients smooth and blended.
- Serve the fall fresh rolls chilled with the dipping sauce as an appetizer.
I would love to hear what you think! Tag @the_Mexitalian on Instagram.