The other night we each had 3 of these delicious soba noodle Spring rolls for dinner. The Spring rolls and an orange completely satisfied us. The recipe is vegan and very, very low fat depending on which dipping sauce you select. The most fat is in the one with the peanut butter, of course, but if you just dip and not slather, the fat content of even that one is low enough. (Dipping sauce recipes will be on the blog tomorrow.)
This is really easy to prepare, so if you are not familiar with the Spring roll skins, don't let that deter you. The package below is the brand that I easily find at several Asian markets in our area. The Spring Roll Skins are a dry product on grocery shelves along with the dried noodles where I shop. They should contain only rice flour, water, and salt.
The photo below is of a single disk. The disk is hard until soaked in water. I have found that a shallow and wide pasta bowl holds just the right amount of water to easily cover the disk for soaking. You must soak each disk separately until it has softened. If you soak it too long, it will get holes in it and fall apart. About one minute usually does it. If you are quick enough at filling the roll and wrapping it, you can have one soaking while you are filling and wrapping one. After you have filled them, don't let them touch each other as they will stick together.
My recipe is based on a recipe from Veggie Life magazine. You may have to register for Veggie Life's free recipe search service to view the recipe there. This is my adapted version.Spring Rolls
6 ounces soba noodles, broken in half
1 cup shelled frozen edamame
2 tablespoons seasoned rice vinegar
1 tablespoon Tamari
2 teaspoons Asian sesame oil
1 cup mung bean sprouts
1/2 cup sugar snap peas, julienned
1/4 cup pickled ginger slices, coarsely chopped
12 8-inch Spring roll skins
In a pasta pot half full of water, cook the soba noodles about 4 minutes until just tender. Drain and rinse with cool water to stop the cooking. Set aside.
At the same time the soba is cooking, add the edamame to boiling water in a small saucepan and cook about 4 minutes. Drain the edamame.
In a medium bowl, whisk together the rice vinegar, tamari and sesame oil. Add the soba to the sauce in the bowl and toss to coat the noodles with the liquid. Set aside.
Create an assembly line to put together the Spring rolls. Line up the noodles in the bowl, the edamame in a separate bowl, the bean sprouts, the sugar snap peas, the ginger pieces and the dried Spring roll skins. You also will need a lint-free towel and the bowl full of water for soaking the disks.
One at a time, soak a disk for about a minute and remove it very carefully, letting it drain over the bowl until the water stops running. Carefully lay the disk on the towel. About a third of the way up the disk, arrange some noodles, about 8 edamame in a line, a few strips of sugar snaps, bean sprouts, and ginger slices. Leave enough room at each side for folding over about an inch and a half of the disk. Form a tight roll by bringing up and over the filling the edge of the disk nearest to you. Fold in the sides of the disk and roll it up and away from you in a tight little log. Set the completed roll on a tray or serving platter, not letting them touch each other. Cover loosely with a damp towel until serving time. Serve with one or more dipping sauces.
1 cup shelled frozen edamame
2 tablespoons seasoned rice vinegar
1 tablespoon Tamari
2 teaspoons Asian sesame oil
1 cup mung bean sprouts
1/2 cup sugar snap peas, julienned
1/4 cup pickled ginger slices, coarsely chopped
12 8-inch Spring roll skins
In a pasta pot half full of water, cook the soba noodles about 4 minutes until just tender. Drain and rinse with cool water to stop the cooking. Set aside.
At the same time the soba is cooking, add the edamame to boiling water in a small saucepan and cook about 4 minutes. Drain the edamame.
In a medium bowl, whisk together the rice vinegar, tamari and sesame oil. Add the soba to the sauce in the bowl and toss to coat the noodles with the liquid. Set aside.
Create an assembly line to put together the Spring rolls. Line up the noodles in the bowl, the edamame in a separate bowl, the bean sprouts, the sugar snap peas, the ginger pieces and the dried Spring roll skins. You also will need a lint-free towel and the bowl full of water for soaking the disks.
One at a time, soak a disk for about a minute and remove it very carefully, letting it drain over the bowl until the water stops running. Carefully lay the disk on the towel. About a third of the way up the disk, arrange some noodles, about 8 edamame in a line, a few strips of sugar snaps, bean sprouts, and ginger slices. Leave enough room at each side for folding over about an inch and a half of the disk. Form a tight roll by bringing up and over the filling the edge of the disk nearest to you. Fold in the sides of the disk and roll it up and away from you in a tight little log. Set the completed roll on a tray or serving platter, not letting them touch each other. Cover loosely with a damp towel until serving time. Serve with one or more dipping sauces.
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