Healthy Butternut Squash Strudel | Rice Paper | Gluten Free | Low Calories

Healthy Butternut Squash Strudel Rice Paper Rolls
Ingredients:
Filling:

2 cups grated butternut squash
30 grams walnuts, chopped
1 tablespoon olive oil
5 tablespoons erythritol or your preferred sweetener
1 teaspoon ground cinnamon
A pinch of salt
For Assembly:

9 rice paper wrappers
Coconut oil or olive oil (for greasing)
Instructions:
Prepare the Filling:

Heat a pan over medium heat and add the olive oil.
Once hot, add the grated butternut squash, chopped walnuts, erythritol, ground cinnamon, and a pinch of salt.
Cook until the butternut squash is soft, stirring occasionally.
Soak the Rice Paper:

Fill a large shallow dish with warm water.
Dip one rice paper sheet into the water for about 10-15 seconds or until it becomes pliable.
Carefully remove it from the water and place it on a clean, damp surface.
Assemble the Rolls:

Add a portion of the cooked butternut squash filling to the center of the rice paper.
Roll the rice paper into a roll, making big circles like a snail directly onto the greased tray or baking paper.
Prepare for Baking:

Grease a baking tray with coconut oil or olive oil or line it with baking paper.
Place all the assembled rolls seam side down on the tray, arranging them to resemble snail shells.
Brush the tops of the rolls with olive oil.
Bake:

Bake in the preheated oven at 180°C (350°F) for about 15-20 minutes, or until the rice paper is crispy and golden brown.
Dust with Sugar Alternative:

After cooling down, blend the extra erythritol into a fine powder and dust it on top of the rolls for added flavor, if desired.
Enjoy your Healthy Butternut Squash Strudel Rice Paper Rolls!