Delicately filled with roasted butternut squash, spinach, and mushrooms, they’re light, flavorful, and the perfect fall snack or appetizer.

Pair them with Zina’s Orzo Confetti Salad for a colorful and satisfying meal! 🌿

Ingredients:

• 1 small butternut squash, peeled and thinly sliced
• 2 cups fresh spinach leaves
• 1/2 cup cooked mushrooms, diced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Rice paper wrappers
• Optional dipping sauce: soy sauce or a peanut dipping sauce

Directions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash slices with olive oil, thyme, salt, and pepper. Roast for 20-25 minutes, until tender.
2. In a bowl, combine roasted squash, spinach, and mushrooms. Adjust seasoning as needed.
3. Soften rice paper wrappers in warm water for a few seconds. Lay flat, add filling in the center, and wrap tightly.
4. Serve fresh with your favorite dipping sauce.

Chef’s Tip: For an extra crunch, add shredded carrots or sliced bell peppers to the filling!