Spaghetti Squash Salad Rolls

Dan    Recipes, Vegan     appetizer, Asian, autumn, quick and easy, squash, vegan

What you’ll need…

1 large-sized spaghetti squash

1 red bell pepper

1 carrot

1/2 cucumber

1 pack marinated tempeh

1 cup fresh cilantro

1 cup fresh basil

1/4 cup rice vinegar

salt & pepper

1 pack rice paper wraps

hoisin sauce

hot chili sauce

Just having some fun with spaghetti squash! This definitely makes for an interesting salad roll, and one which you will certainly not find at your neighbourhood Vietnamese restaurant!

After gutting the squash (that sounds kind of terrible…), cut in half, and place open-side down into a large pot. Add in 1 inch of water, 1 TBSP of salt, cover, turn to medium-high heat. Once the water starts to boil, turn heat down to low heat and let the squash steam for 8 minutes. Once the time has elapsed, use tongs to remove the squash from the pot, setting the halves on the counter to cool.

While you’re waiting for the squash to cool, thinly slice the vegetables, tempeh, and chop up the herbs. Set aside until you’re ready to start wrapping.

Once the squash has cooled down, use a fork to ‘rake‘ the insides out. While going around the sides with the raking motion, the squash should start resembling noodles. When both halves are thoroughly ‘raked’, place them in a bowl with the rice vinegar and a pinch of salt & pepper. Mix gently with hands.

Now for the assembly line…get a medium-sized bowl, and fill it with hot water from your kitchen tap. Set beside a cutting board, and have all remaining items on a plate beside you. Take a (one at a time!) rice paper wrap and dunk it in the water for about 8-10 seconds. Once it starts to soften, lay it on the cutting board as flat as possible. Now add your fillings, with the spaghetti squash as your base (about 2 TBSP of the cooked squash), then roll. The easiest way to roll is to fold the bottom half of the rice paper over your filling, then bring the sides in, and start to roll, tucking in the sides as you go. It’s super easy, you’ll get the hang of it!

This should make about 8 rolls, and don’t take it personally if one of your wraps breaks. Just wet another rice paper roll and give it a second wrapping.

Use the hoisin and chili sauces for dipping. Enjoy!

Serves 4

Total prep time…25 min

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