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

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.