I recently had the extreme pleasure of presenting a cooking demonstration at Verde Valley Olive Oil Traders in Cottonwood, Arizona, a town located just outside of Sedona, Arizona. The class was entitled, “Holiday Hor D’oeurves” and was presented to twenty mostly-omnivores. I knew I needed to step up my game and be creative and inventive with what I was preparing.
I absolutely LOVE Thai summer rolls and got my inspiration from that absolutely yummy delight. However, it’s not summer, it’s winter (or at least it will be when the holiday actually arrives). So, it got me thinking….how could I transform a summer roll into what I will now call a “winter roll”?Hum, how about using beets, butternut squash, and carrots? And rather than using white rice spaghetti and wrappers, how about upping the ante here to make it more healthful? I decided upon a mixture of black bean spaghetti and adzuki bean spaghetti and brown rice wrappers. Serve them with a cilantro chutney dipping sauce.
I have to tell you….they were adored! Everyone was astounded at how colorful and beautiful they looked on the serving platter. I cut them in half using a slanted cut and served them upright.
Then I got thinking…the typical Spring Roll, which is deep friend, usually are served greasy and with no discerning taste. Several months ago, I purchased an air fryer and have been toying around with it; so why not try air frying a winter roll and making it into a Fall Roll? To create a sturdier roll, took a winter roll and added a second brown rice paper wrapper to it, very lightly spritzed it with oil, then air fried it. Oh my! I think it is truly one of the best things I ever created. No brag, really, just my unexpected reaction to the taste test.
Make these rolls, and make an extra bunch. You’ll have both Winter Rolls to enjoy immediately and Fall Rolls to enjoy long after you’ve put forth the effort of assembling them.
I’d love to hear what your reactions after you’ve made these delights.
For the Winter Rolls
12 brown rice paper wraps
½ pound organic, non-GMO sprouted firm tofu
2 teaspoons namu shoyu or tamari
¼ pound black bean spaghetti
2 teaspoons flavored olive oil
1 large, or 2 small, raw red beets, peeled and shredded
2 carrots, raw and shredded
1 cup butternut squash, shredded and very lightly sautéed in 2
teaspoons olive oil
½ cup scallions, minced
- Drain the tofu, then dry it in a clean dish towel to take out liquid. You want the tofu as dry as possible.
- Julienne the tofu, then marinate in namu soyu for 1 hour.
- Lay out the tofu in a single layer on a parchment-lined cookie sheet, then bake in a preheated 375 degree Fahrenheit oven for 15-20 minutes, or until dried and lightly browned. Do not overcook, as they will dry out. You want the tofu to remain moist inside with outer edges that are slightly crisp.
- Cook the black bean spaghetti according to package directions, ensuring that the pasta remains slightly al dente. Drain and rinse until cool, then toss in the 2 teaspoons of flavored olive oil. Set aside.
Using the julienne vegetable peeler, process the beets and carrots. Set aside.
- Using the julienne vegetable peeler, process, the butternut squash, sauté in the olive oil, then set aside.
- Once you have completed all the above mis-en-place, you are ready to assemble your wraps. You will need to work quickly with each rice paper wrap while being careful not to tear it. You want to work on one roll at a time, from start to finish, before moving on to the next roll.
- Put warm water in a bowl that is large enough to easily fit one rice paper wrap flat in the bowl. Have a couple of clean dish towels lined up.
- Take one rice paper wrap, place in the bowl of warm water, and gently move about until it become supple.
- As soon as it is supple enough to work with, take it out of the water and place on a clean dish towel, lightly drying it off.
- In the lower third of the wrap, place 1/12 of the following ingredients: black bean spaghetti, tofu, beets, carrots, butternut squash, and scallions. You want to leave a one-inch clean edge while spreading out the ingredients evenly in a row.
- Fold up the bottom 1/3 of the roll to seal in the ingredients. You want to make sure that this first roll is taut before continuing on to the next step. You can do this by gently pulling the roll towards you while keeping taught the unrolled portion.
- Next, you want to fold in both sides, again ensuring that you are keeping the ingredient taut inside the roll.
- Finish rolling the wrap away from you until the rice paper is completed wrapped.
- This sometimes takes a little practice, but once you get the hang of it, you will be good to go.
- Cut the wrap in half on a cross-angle and place on the serving platter. The cutting on a cross-angle adds to the presentation.
- You will need to serve these immediately or cover them securely so that rice paper does not dry out.
For the Fall Rolls
12 Winter Rolls
12 brown rice paper wraps
Scant, and I do really mean scant, amount of oil, preferably in a pump or spritz bottle
- After following the recipe to prepare the Winter Rolls, take one brown rice paper wrap and wrap it around the winter rolls, thus creating an outer layer of two rice paper wraps.
- Doing three at a time, lightly spritz each roll with a scant amount of oil. If you can see the oil, you’ve put too much on.
- Place the three rolls into an air fryer, and fry at 400 degrees for 8-10 minutes until golden and crispy on the outside, shaking them about halfway through.
- These rolls free incredibly well after wrapping but before spritzing and frying. If you freeze them, you will want to air fry them frozen. Take them out of the freezer and immediately spritz with oil and place in the air fryer, frying at 400 degrees Fahrenheit for 15 minutes, shaking them about halfway through.
For The Cilantro Chutney
1 bunch of cilantro
Juice and zest from 1 lemon
1 tablespoon Olive Oil
1 teaspoon Harissa Hot Olive Oil (Optional)
3 garlic cloves
1 teaspoon sea salt
½ teaspoon crushed black pepper
- Put all ingredient in a blender and process until smooth.
- Pout in a serving bowl, then surround the bowl with the Winter Rolls.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda