This recipe is reproduced with permission from Love Real Food by Kathryne Taylor. I reduced the honey and used almond butter instead of peanut butter for the sauce. The filling is filled with vegetarian noodles in addition to soba noodles, which replace the usual processed white rice strands.
Preparation:
Cook:
Level: Easy
Ingredients
- 4 ounces, weight Gluten Free 100% Buckwheat Soba Noodles
- 1 tbsp Sesame seeds
- 2 teaspoons Toasted sesame oil
- FOR THE SAUCE:
- ⅓ cups Creamy almond butter, see note
- 2 tablespoons rice vinegar
- 2 tablespoons Gluten-free tamari or soy sauce
- 1 tbsp Dear
- 1 tbsp Lime juice
- 2 teaspoons Toasted sesame oil
- 1 teaspoon Grated fresh ginger or 1/4 teaspoon ground ginger
- 2 cloves (medium) Garlic, Pressed Or Chopped
- Pinch of red pepper flakes
- FOR THE SPRING ROLLS:
- 1 large carrot
- 2 Persian cucumbers or 1 small cucumber
- 6 For 8 rice paper patties
- 2 Medium jalapenos, seeds and ribs removed, cut lengthwise into long, thin strips
- 1 avocado , cut into long thin strips
- ¼ cups Chopped green onions
- Fresh cilantro leaves, to serve
Preparation
Bring a large pot of salted water to a boil and cook the soba noodles until al dente, according to package directions. Rinse them under cold water, drain them and return them to the saucepan. Toss noodles with sesame seeds and toasted sesame oil. Put aside.
Meanwhile, prepare the dip. In a small bowl, whisk the almond butter, vinegar, tamari, honey, lime juice, sesame oil, ginger, garlic and chili flakes until thickened. everything is well mixed. If the sauce is too thick to dip, add a little lime juice.
To prepare the spring rolls, run a julienne or vegetable peeler down the length of the carrot and cucumber several times, turning halfway, to create long “noodles”. Mix the carrot and cucumber with the soba noodles.
Fill a shallow pan larger than your rice papers (a pie pan works great) with lukewarm water. Fold a lint-free towel in half and place it next to the dish (I just used a plastic cutting board). Make sure your prepared toppings are close at hand.
Place a sheet of rice in the water and let it sit for about 20 seconds. You will learn how to feel here – expect the sheet to be soft but not super soft. Carefully lay it flat on the towel.
Leaving about 1 inch of the rice paper open around the edges, cover the bottom third of the paper with a handful of soba, carrot, and cucumber noodles. Top with a few strips of jalapeño and avocado in a row over the noodles, then sprinkle with green onions and chopped cilantro.
Fold the bottom edge over the fillings, then fold over the shorter sides as you would to make a burrito. Finally, roll it up, stretching the remaining long side around the roll to seal it. Repeat with the remaining ingredients.
Cut the rolls in half on the diagonal with a sharp chef’s knife (or serve whole) with the almond butter dip on the side.
