2 cups of butternut squash, cubed
1 apple, peeled and cut into cubes
2 tablespoons soy sauce
1 teaspoon fresh ginger, chopped
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper(optional) for a little spiciness
1 shallot, chopped + 1 teaspoon olive oil + 1 teaspoon sugar
10 spring roll wrappers
2 tablespoons canola oil
1 cup soy sauce
1/4 cup rice vinegar
1 teaspoon ginger, finely chopped
1 teaspoon sesame seeds
Mix all ingredients for dipping sauce and set aside.
In a small frying pan heat oil, shallots and sugar on low for about 20 minutes to caramelize.
In a medium saucepan, mix butternut squash, apples, brown sugar, soy sauce, and ginger. Pour enough water to nearly cover the vegetables. Bring to a simmer and cook for about 15 minutes or until all vegetables and fruit is soft. Drain cooking liquid. Pour into a plate and add the caramelized shallots. Mash all ingredients together. Add salt and peppers.
Make sure your work surface is clean and dry. Lay all 10 wrappers on your work surface and scoop about 2 tablespoons of vegetable mixture into each wrapper.
Fold 1 corner in, and then the 2 sides also. Last one should be moistened all around the edges to stick to the roll and close it up.
Heat oil. Add about half the rolls and cook for about 30 seconds a side. I like putting them sideways to fry the sides also but it's not necessary. Cook the other half and serve them warm with dipping sauce.