Recipe courtesy of Ronnie Woo
Soba and Veggie Summer Rolls with Vegan Nuoc Cham
- Level: Easy
- Yield: 8 summer rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 95
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 258
- Total: 25 min
- Active: 25 min
Ingredients
Soba:
3.5 ounces dry soba
Vegan Nuoc Cham:
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons water
1 tablespoon vegan sambal oelek
1 tablespoon vegan sugar
2 cloves garlic, very finely minced
Summer Rolls:
Eight 10-inch rice paper wrappers
1 cup baby spinach
1 cup finely shredded purple cabbage
1/2 medium red bell pepper, thinly sliced
1/2 English cucumber, seeded and cut into matchsticks
Directions
- 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.
- 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.
- Wrap the summer rolls: Line a baking sheet with parchment paper and fill a large skillet with cold water.
- 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.
- 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.
- Repeat with the remaining wrappers and filling ingredients, spacing the rolls apart on the baking sheet.
- Serve with the vegan nuoc cham.