Recipe courtesy of Ronnie Woo

Soba and Veggie Summer Rolls with Vegan Nuoc Cham

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 summer rolls
Soba is made with buckwheat (and sometimes wheat flour). These noodles are quick cooking, with a complex and nutty flavor. They pair perfectly with crunchy vegetables all wrapped inside chewy rice paper wrappers. Dip the summer rolls in a vegan version of nuoc cham for a completely plant-based appetizer.



Vegan Nuoc Cham:

Summer Rolls:


  1. Cook the soba: Bring a medium saucepan of water to a boil.  Cook the soba according to the package instructions. Drain and rinse with cold running water until cooled. Drain and set aside until needed.
  2. Make the nuoc cham: Whisk the soy sauce with the lime juice, water, sambal oelek, sugar, and garlic in a small bowl until combined. Set aside until needed. 
  3. Wrap the summer rolls: Line a baking sheet with parchment paper and fill a large skillet with cold water.  
  4. Working with 1 rice paper wrapper at a time, soak in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board.  
  5. Layer some of each of the spinach, cabbage, bell pepper, and cucumber in the bottom third of the wrapper. Top with a small bundle of the soba. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down.  
  6. Repeat with the remaining wrappers and filling ingredients, spacing the rolls apart on the baking sheet.  
  7. Serve with the vegan nuoc cham.