There are mainly 2 words in my husband’s culinary vocabulary: moist and crunchy. He’ll eat pretty much anything, as long as it’s not dry or soggy. And even though he’s an extremely picky and detail-oriented person in general, when it comes to food, that's pretty much all he needs.
So I’ve realized by now that there is absolutely no need for me to drive myself crazy in the kitchen in order to make him happy. Basically, all I have to do is wrap something in some kind of wrapper (crunchy), fry it, or bake it and make a sauce for it (moist). Easy enough!
Like last night for example. I made him our Middle Eastern Style Grilled Cheese, and made it extra crunchy. He was in heaven.
When Ruth and I came up with these appetizers, I served them for dinner and they were a total hit. Between Lee and the kids, they were gone within minutes. The whole thing!
I'm not surprised though. They really are delicious. Slightly sweet and spicy, easy to eat... And, of course, crunchy.
Just make sure to brush the wrappers well with oil. That way you'll get the crunch without having to fry them!
And the sauce is also key. The acidity of the vinegar, lime, and mustard balances the sweetness of the pumpkin perfectly and the creaminess of the greek yogurt and the freshness of the herbs make it cooling and satisfying.
Hope you enjoy it!
Have a great week,
Vicky
- Prep time: 15 minutes
- Cook time: 8-10 minutes plus 8-10 minutes for baking per batch
- Ingredients (makes about 36 triangles):
- 2 tbsp olive oil
- 1 medium onion, diced small
- 1 ½ tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1-15oz can pumpkin puree
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp cumin
- ¼ tsp hot paprika (or cayenne pepper if you want the extra kick)
- 9 spring roll wrappers
- ¼ cup vegetable oil
Dipping sauce (makes 2 ¼ cups)
- 1 ½ cups plain fat free greek yogurt (we use Chobani)
- 1 cup chopped cilantro
- ¾ cup chopped parsley
- 4 tbsp freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 2 tsp honey mustard
- 2 tsp Dijon mustard
- 1 tsp salt
- ⅛ tsp black pepper
- Combine cilantro, parsley, lime juice, olive oil and both mustards in a blender and blend until smooth
- In a large bowl, season greek yogurt with salt and pepper. Add herb mixture and mix well until all the ingredients are well combined.
To make the Pumpkin Triangles:
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a large skillet, sautee the diced onion in 2 tablespoons of olive oil at medium heat for 2-3 minutes. Add maple syrup and balsamic vinegar and cook for an additional 2 minutes
- Add pumpkin puree and spices, stir well so all the ingredients are well incorporated and cook for 3-4 minutes. Set aside to cool slightly.
- In the meantime, cut each wrapper in 4 even squares. Brush each one on both sides with oil. Place about a teaspoon of pumpkin filling in the center and fold the corner diagonally to meet the opposite corner and form a triangle. Pinch the edges together (don’t worry if they’re not completely sealed) and gently press the filling towards the edges so it’s evenly spread on the triangle.
5. Arrange the triangles on the baking sheet and bake at 375F for 8-10 minutes until golden brown (and crunchy!). Tip: These are best eaten fresh right out of the oven!
6. Serve with yogurt dipping sauce.
ENJOY!! From May I have that recipe
PrintCrunchy Pumpkin Appetizers With Creamy Dipping Sauce
- Total Time: 30 minutes
- Yield: 36 1x
- Diet: Vegan
Ingredients
To make the pumpkin appetizers
- 2 tbsp olive oil
- 1 medium onion, diced small
- 1 ½ tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1-15oz can pumpkin puree
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp cumin
- ¼ tsp Aleppo Pepper or Hot Red pepper flakes
- 9 spring roll wrappers
- ¼ cup avocado oil or other neutral tasting oil
Dipping sauce (makes 2 ¼ cups)
- 1 ½ cups plain fat free greek yogurt or plain plant-based yogurt
- 1 cup chopped cilantro
- ¾ cup chopped parsley
- 4 tbsp freshly squeezed lime juice or lemon juice
- 2 tbsp extra virgin olive oil
- 2 tsp honey mustard
- 2 tsp Dijon mustard
- 1 tsp salt
- ⅛ tsp black pepper
To make the Pumpkin Triangles:
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a large skillet, sautee the diced onion in 2 tablespoons of olive oil at medium heat for 2-3 minutes. Add maple syrup and balsamic vinegar and cook for an additional 2 minutes
- Add pumpkin puree and spices, stir well so all the ingredients are well incorporated and cook for 3-4 minutes. Set aside to cool slightly.
- In the meantime, cut each wrapper in 4 even squares. Brush each one on both sides with oil. Place about a teaspoon of pumpkin filling in the center and fold the corner diagonally to meet the opposite corner and form a triangle. Pinch the edges together (don’t worry if they’re not completely sealed) and gently press the filling towards the edges so it’s evenly spread on the triangle
Instructions
To make the Pumpkin Triangles:
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a large skillet, sautee the diced onion in 2 tablespoons of olive oil at medium heat for 2-3 minutes. Add maple syrup and balsamic vinegar and cook for an additional 2 minutes
- Add pumpkin puree and spices, stir well so all the ingredients are well incorporated and cook for 3-4 minutes. Set aside to cool slightly.
- In the meantime, cut each wrapper in 4 even squares. Brush each one on both sides with oil. Place about a teaspoon of pumpkin filling in the center and fold the corner diagonally to meet the opposite corner and form a triangle. Pinch the edges together (don’t worry if they’re not completely sealed) and gently press the filling towards the edges so it’s evenly spread on the triangle.
- Arrange the triangles on the baking sheet and bake at 375F for 10-12 minutes until golden and crunchy.
To make the sauce
- Combine cilantro, parsley, lime juice, olive oil and both mustards in a blender and blend until smooth
- In a large bowl, season greek yogurt with salt and pepper. Add herb mixture and mix well until all the ingredients are well combined.
Notes
- These pumpkin appetizers are best eaten fresh right out of the oven!
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: 1 triangle
Keywords: Vegetarian, thanksgiving, fall, kosher, parve, pumpkin
Our Kitchen Inventions says
Those look really really good!
mayihavethatrecipe says
Thanks! And you can use your favorite filling also! Glad you like them 🙂
vanessa says
do you think that these could be frozen? and if so, would i bake and freeze? or freeze unbaked?
Vicky & Ruth says
Yes you can freeze these appetizers unbaked. When you are ready to use them bake them frozen and remember to brush the outside with oil.
vanessa says
Thanks. Also, have you ever added goat cheese?
Vicky & Ruth says
They would be delicious with goat cheese. If you add goat cheese let us know how they come out. We love when our readers do variations on our recipes.
Madison says
I made these and though they were delicious they looked nothing like your picture. I have never worked with spring roll wrappers but mine were paper thin and translucent. The only part that got crispy were the edges and it took about 25 minutes in the oven. Are you sure you didn't mean wonton or egg roll wrap?
Next time I make them I am going to put the filling into wonton cups and then dollop on the sauce.
Thank you for a truly unique recipe!
Vicky and Ruth says
We are sorry about that. It is one of our original recipes and we may have to make some adjustments.