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.