SOBA AND VEGGIE SUMMER ROLLS WITH VEGAN NUOC CHAM
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.
Provided by Food Network
Categories appetizer
Time 25m
Yield 8 summer rolls
Number Of Ingredients 12
Steps:
- 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.
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