4 round rice paper sheets
2 green onion leaves, cut in half lengthwise
2 cups short-grained rice, rinsed and drained four times
2 cups dashi
3/4 cup grated fresh pumpkin/kabochin
1 teaspoon paprika
1 tablespoon fresh ginger, minced
1 medium carrot, cut into slices
1 pink shallot, peeled and minced
1 tablespoon sesame oil
1 teaspoon honey
1 tablespoon miso paste
1 tablespoon fresh oregano, minced
1 clove garlic, minced
1 teaspoon 5-Spice
1) In a medium saucepan over medium heat, bring dashi to a boil, then stir in rice and grated pumpkin. Let simmer, covered, at low until rice has absorbed all liquid (about 12 to 15 minutes). Remove from heat, and let cool, covered, for 10 minutes.
2) Soak each sheet of rice paper in a piepan of warm water for 10 seconds. Drain, then pat dry with paper towels. Divide the orange rice into four equal portions. Shape into flattened balls, and place each onto each rice paper sheet.
3) Combine shallot, garlic, honey, miso, and oregano. Heat mixture in a skillet over high heat. Once hot, saute carrot slices while sprinkling with 5-Spice. Once carrot slices are cooked, place equal amounts of carrot slices on each rice ball, then reshape into balls.
4) Fold in the top, then the bottom of each sheet, then roll it up like a burrito or eggroll. Using a slice of green onion as string, tie up each roll, and secure with a knot.