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+ servings
Chopped veggie summer rolls arranged on a platter with a peanut dipping sauce
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5 from 28 votes

Miso Roasted Pumpkin Veggie Summer Rolls

Veggie summer rolls are the perfect light lunch or dinner for the whole family. Bursting with color and flavor, these fresh spring rolls boast lots of raw veggies as well as some delicious miso-roasted pumpkin. Easily made ahead of time and packed in lunchboxes for a fun work or school lunch, or serve with a side salad for a healthy and filling dinner.
Prep Time40 minutes
Cook Time20 minutes
Course: Main
Cuisine: Asian
Keyword: fresh spring roll, veggie summer roll
Servings: 8 rolls
Calories: 149kcal

Ingredients

Miso Roasted Pumpkin

Veggie Summer Rolls

  • 8 rice spring roll sheets
  • 8 ounces (200 grams) firm tofu cut into strips
  • 1 cup shredded carrot
  • 1 cup shredded brussels sprouts
  • 1 cup shredded red cabbage
  • ¼ cup fresh cilantro
  • 3 Thai chiles finely minced
  • 1 tablespoon furikake

Instructions

  • Preheat the oven to 450° F (230C).
  • In a small bowl, whisk together the maple syrup, miso paste, soy sauce, ground ginger, garlic powder, and sea salt. Place the chopped pumpkin on a sheet pan and drizzle with the miso sauce. Transfer to the oven and roast for 15-20 minutes until the pumpkin is easily pierced with a fork. Remove and set aside to cool completely.
    8 ounces (200g) butternut squash, 1 tablespoon pure maple syrup, 1 tablespoon white miso paste, 1 teaspoon soy sauce or tamari, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, ¼ teaspoon sea salt
  • Prep all of the fillings and arrange on a platter or chopping board before rolling so that you can work quickly. 
  • Fill a large shallow bowl with cold water. Dip a rice paper sheet into the bowl for about 7-9 seconds, or until soft. Gently remove and place on a greased cutting board.
    8 rice spring roll sheets
  • Fill the roll from the bottom third with ⅛th of the pumpkin, tofu, carrot, Brussels sprouts, cabbage, cilantro, chiles, and furikake. Be careful not to overfill. 
    8 ounces (200 grams) firm tofu, 1 cup shredded carrot, 1 cup shredded brussels sprouts, 1 cup shredded red cabbage, ¼ cup fresh cilantro, 3 Thai chiles, 1 tablespoon furikake
  • Roll up the bottom edge while folding in the sides. Place on a serving platter and repeat with the remaining ingredients. Serve immediately with your choice of dipping sauce. 

Notes

Store leftovers individually wrapped in plastic wrap and then in an airtight container in the fridge for up to 3 days.
These do not freeze well.

Nutrition

Calories: 149kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 325mg | Potassium: 487mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12897IU | Vitamin C: 39mg | Calcium: 109mg | Iron: 2mg