Vegan Autumn Rolls with Pumpkin
We love summer rolls! So much that in addition to the classic summer rolls, we also have recipes for spring rolls and winter rolls on the blog! To complete the quartet, here comes our recipe for autumn rolls!
What can't be missing in a proper autumn roll? The pumpkin, of course! In our case it’s hokkaido, but you can use any other pumpkin you like. But make sure that the peel of the respective pumpkin variety is edible, or remove if necessary. Our pumpkin is joined by crispy smoked tofu, which we cut into fine strips, brush with a bit of oil and bake for a few minutes. Meanwhile, we chop our remaining ingredients: crisp, sweet pear, slightly bitter radicchio, beetroot, and creamy avocado.
Probably the most complicated part of this recipe is the rolling of the rice paper. If you've ever made summer rolls, you know what I'm talking about. First, place the filling as you like in the center of the moistened rice paper. It’s essential not to use too much at once. Now, fold the bottom part of the rice paper over the filling. Then fold in the right and left sides as well and roll everything up tightly. Don't worry, practice makes perfect! To top it all off, we use a hearty, nutty sesame dip by mixing tahini, agave syrup, garlic, and olive oil and season everything with pepper and salt. The autumn rolls are great to prepare and will keep in the fridge for up to two days. It’s a perfect snack or great finger food for any party!
Vegan Autumn Rolls with Pumpkin
Ingredients
For the autumn rolls:
- 500 g (17.66 oz) Hokkaido
- 200 g (7 oz) smoked tofu
- 50 g (1.75 oz) rice noodles (vermicelli)
- 1 pear
- 2 scallions
- 0.5 avocado
- 70 g (2.5 oz) beetroot from a jar (optional)
- 100 g (3.5 oz) radicchio
- 12 pieces of rice paper
- olive oil
- Thai basil
For the dressing:
- 2 tbsp tahini
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp agave syrup
- 0.5 clove of garlic
- salt
- pepper
Instructions
Preheat the oven to 180°C/355°F (convection oven). Halve the pumpkin and cut it into slices that are about 5 mm thick. Cut the tofu into thin sticks. Spread the pumpkin and tofu on a baking sheet and brush a little olive oil on top. Season with salt and pepper. Bake in the oven at 180°C/355°F (convection oven) for about 15 minutes.
For the dip, put the tahini, lemon juice, olive oil, and agave syrup in a bowl and mix. Next, peel the garlic clove and chop finely or crush it with a garlic press. Now add the garlic to the bowl and season with salt and pepper.
Meanwhile, prepare the rice noodles according to package directions, drain and set aside to cool. Finely chop the pear, scallions, avocado, and beetroot and set aside. Wash the radicchio, drain well, and also cut it into fine strips.
Prepare a large bowl with warm water. Place the rice paper in it and wait a few seconds until it’s soft enough to roll. Then put the rice paper on a large plate. Place rice noodles, pumpkin, tofu, pear, scallions, avocado, beetroot, radicchio, and Thai basil in the center and fold the bottom of the rice paper over the filling. Fold in the right and left sides and roll up tightly.
