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.
Servings: 3 (3-5 approx)
Ingredients
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
Instructions
Dipping Sauce
- In a small mixing bowl, combine all of the sauce ingredients. Stir well, until the sugar has dissolved. Set aside.
Spring Rolls
- 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.