SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Soba Noodle Cold Rolls with Spicy Sesame Sauce image

Provided by Food Network

Time 30m

Yield 12 rolls

Number Of Ingredients 18

125 grams dry soba noodles (about 4 ounces)
Kosher salt
12 rice paper wrappers
6 leaves green or red leaf lettuce, ribs removed and cut in half
350 grams extra-firm tofu or marinated tofu, cut into 1/2-centimeter (1/4-inch) sticks (about 12 ounces)
1 peach or half mango, thinly sliced
1/2 English cucumber, cut into 8-centimeter (3-inch) matchsticks
1 large carrot, peeled and cut into 8-centimeter (3-inch) matchsticks
2 cups bean sprouts
1 small handful mint
1 small handful cilantro
2 limes, juiced
1/4 cup sriracha (60 milliliters)
2 tablespoons soy sauce (30 milliliters)
2 tablespoons honey (30 milliliters)
1 tablespoon finely minced ginger
1 tablespoon toasted sesame seeds
2 teaspoons toasted sesame oil

Steps:

For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.