Spring Rolls with Soba Noodles and Cucumber by With a glass

By foodiva

Ingredients

• Dipping sauce:
• Ingredients (for 5 – 6 rolls)
• Preparation: about 20 minutes
• 6 rice paper sheets (22 cm/about 8.6 in. diameter)
• 50 – 60 g (about 2 oz.) soba noodles
• 1/2 big cucumber
• 2 – 3 tablespoons toasted sesame seeds
• 5 tablespoons low sodium soy sauce (or less if using standard soy sauce)
• 1 tablespoon chili oil
• 2 tablespoons rice vinegar

Details

Servings 1
Adapted from mjskitchen.com

Preparation

Step 1

Cook the soba noodles for 3-4 minutes in boiling unsalted water (the time depends on the brand and the kind of noodles, so check the exact time on the package).
Drain the noodles with very cold water to stop them from further softening.
Cut the noodles in two (shorter noodles will be easier to use here) and put aside.
Prepare the cucumber cutting it in 6 cm sticks.
Fill a big wide bowl with warm (not hot) water.
Dip rice paper sheets one by one in the water, immersing them delicately so that you don’t break them.
As soon as the sheet softens (about ten – twenty seconds), put it onto a chopping board.
Place horizontally, about 5 cm/2 in. from the rice paper edge which is closest to you, a stack composed of noodles and cucumber pieces.
Sprinkle with sesame seeds and roll tightly but delicately, starting from the edge which is closest to you.
Proceed in the same way with the remaining rolls.
Serve them immediately as they are or cut in two horizontally.
If you wish to serve them later, wrap them individually in cling film because they dry out very quickly