Soba Spring Rolls with Sesame Lime Dipping Sauce
Rice paper rolls stuffed with fresh vegetables and buckwheat noodles. Served with a tangy, spicy dipping sauce.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3 (3-5 approx)
Sesame Lime Sauce makes about 1/2 cup
- 1 large clove garlic grated on a microplane
- 1 1- inch knob ginger grated on a microplane
- 1 red thai chili chopped finely
- 3 tablespoons tahini or sesame paste
- 2 tablespoons ponzu sauce
- juice of 1/2 large lime
- 1 tablespoon organic cane sugar
- 1/4 teaspoon hot chili sesame oil
Soba Spring Rolls makes 10 rolls
- 10 round rice paper wrappers 22cm diameter
- 5 large leaves iceberg lettuce halved
- 2 kirby or other small cucumbers sliced thinly lengthwise
- 2 large jalapeño peppers deseeded and sliced into thin matchsticks
- 2 bundles ~6 ounces dry soba noodles, boiled, rinsed and drained according to package instructions
- 3 sprigs Thai basil stems removed
- 3 green onions halved lengthwise and sliced thinly
Fill a round dish (I like to use a 10-inch cake pan) with warm-to-hot water, about 160ºF.
Dip one of the spring roll wrappers in the warm water for a couple seconds, shake off the excess water, then lay flat on a cutting board.
Place a leaf of lettuce on the bottom third of the rice paper. On top of the lettuce, add a couple slices of cucumber, a few strips of jalapeño, about a 1/2 cup of soba noodles, a few leaves of Thai basil, and a generous sprinkle of green onions.
Begin to roll the rice paper wrapper from the bottom to the top, folding it over the ingredients. Tuck in the sides and continue to roll, just as you would a burrito. Set on a platter and repeat the process with the remaining ingredients.
For a pretty presentation, slice rolls diagonally before serving.