These vegetable rolls with roasted pumpkin and red curry dip are nice and easy to make. You can also vary endlessly with the fillings depending on what is in season.

Vegetable Rolls with Roasted Pumpkin and Red Curry Dipping Sauce [Vegan]



Cooking Time




Red Curry Dipping Sauce:
  • 1/2 cup lemon juice
  • 4 tablespoons almond paste
  • 3 to 4 tablespoons red curry paste
  • 2 tablespoons water
  • 1 tablespoon maple syrup
Vegetable Rolls with Roasted Pumpkin:
  • 12 sheets of rice paper
  • 1 small butternut pumpkin
  • 1 large ripe avocado
  • 2 cups cooked quinoa
  • 4 handfuls of leaf green: kale, endive, watercress, lamb's lettuce, purslane
  • 2 handfuls of fresh herbs: mint, parsley, basil, coriander, spring onion
  • Seeds of 1 pomegranate (optional)


Red Curry Dipping Sauce 1. Combine lemon juice, almond paste, red curry paste, water and maple syrup in a blender. Mix into a creamy dip. 2. You can also use a small food processor or simply pour all ingredients into a glass jar, seal with a lid and shake well. For this you do need a smooth almond paste that is not too dry or gritty. Vegetable rolls with roasted pumpkin 1. Preheat the oven to 350°F. 2. Peel the butternut pumpkin with a peeler or a firm knife. Cut the pumpkin into quarters, remove the seeds and then cut into smaller cubes. 3. Place the pumpkin cubes on a baking dish and season with a little coconut oil, sea salt and possibly black pepper. 4. Roast for 15 minutes or longer, until the pumpkin is tender. 5. In the meantime, peel the avocado and cut it into slices. If necessary, cut the leaf green into fine strips. 6. Immerse a sheet of rice paper in lukewarm water for a few seconds until the rice paper becomes soft. Fill each sheet with quinoa, roasted pumpkin, avocado, leaf green, herbs and possibly some pomegranate seeds if they are in season. Also add a spoonful of red curry dip sauce. 7. Fold the rice paper and repeat until all wraps are filled. 8. Serve the wraps with extra red curry dip sauce.


• This red curry dip sauce stays fresh in the refrigerator for at least 1 week. • Serve as fresh as possible. Do not put them in the refrigerator because then the rice paper will harden again. Place them between a clean damp towel in a cool dark place if you want to make them an hour in advance. • Not such a fan of rice paper? You can also replace it with corn tortillas, hot soaps, nori-seaweed, cabbage leaves ... • These wraps are also tasty with amaranth or chickpeas instead of quinoa.


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