Since I posted this recipe I had the opportunity to re-make the spring rolls and take a much better photo. The star of this recipe has to be the peanut sauce, which is, in my opinion, out of this world. I love the freshness of these spring rolls, plus they're filling with everything you add to them and they don't need to be accompanied by anything.
I've only been able to find rice paper at Whole Foods for $3.99. Regular grocery stores don't seem to carry them. I'm sure you can find them at H Mart, Super 88, or similar Asian grocery store. Same goes for soba noodles, you may have to do some searching for them...
Ingredients (rolls):
10-15 sheets of rice paper (the large ones)
6.5 oz soba noodles
1 tbsp soy sauce
1 tsp sesame oil
1 large or 2 small red peppers (or the colors of your choice), julienned
2-3 carrots, cut into strips
3-4 scallions, cut into strips
1/2 cucumber, cut into strips
Lettuce or baby spinach
Cilantro
Note: you can experiment with what you put in the spring rolls. I've added some fried tofu strips (coat strips in corn starch, then fry in an oiled pan), chicken, shrimp (pictured) and beef before. Have fun with it!
Ingredients (dipping sauce):
1/4 cup creamy peanut or almond butter
1/2 a lime, juiced
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 garlic clove, minced
1 tbsp fresh ginger
1/4 cup of water (more or less depending on how liquid you want it to be)
Directions (rolls):
Bring pot of water to a boil and cook the soba noodles according to the instructions on the package (example: cook for 4 minutes, turn heat off and let noodles sit for 1 minute, strain under cold water). Once cooked and cooled, place in a bowl and coat with the soy sauce and sesame oil.
To assemble, you'll want all of your veggies prepped and ready to go. Fill a shallow plate with warm water. Place one sheet of rice paper in the water and submerge completely. Let it soak for about 25-30 seconds until it becomes soft, and move it to a work surface. Place a small handful of noodles about 1 inch from the edge of the rice paper. Top with a few slices of pepper, carrots, and scallions, then lettuce/spinach and cilantro. Fold over the rice paper over your filling, then fold in the sides and continue rolling.
Directions (dipping sauce):
You'll want to combine all ingredients in a deep bowl, and whisk together vigorously until it's combined and smooth. The sauce will separate if you leave it sitting out, but don't worry, all you have to do is give it a little stir!
Recipe from Nutritionist in the Kitch