Vegetarian Spring Rolls with Soba
SERVES: 4 DIFFICULTY: Medium
Spring rolls with the more traditional vermicceli – the Soba offers a lovely texture
1 packet Hakubaku Organic Soba Noodles (boiled for 8-9 minutes, then drained)
2 carrots (grated)
1 cup diced mushrooms
1 zucchini (diced)
1/2 Sugarloaf cabbage, finely diced
1 cup snow peas (roughly sliced)
1-2 tablespoons soy sauce
1 packet spring roll wrappers (often 20 per pack)
Oil for stir-frying
Prepare all ingredients so that they are ready to add to the frypan (or wok).
Heat oil and add grated ginger, then stir-fry cabbage, zucchini, mushrooms and snow peas until just soft.
Add cooked soba noodles, soy sauce and grated carrot and mix well until all ingredients are well combined.
Removed from heat and let the mix cool.
Now it is time to wrap the mix into the spring roll wrappers. Spoon 1-2 tablespoons of the vegetable and soba mix onto each of the wrappers and use a diagonal technique to fold and wrap each spring roll.
There are two options for cooking the spring rolls – lightly pan fry, or oven-bake depending on your taste or preference for lighter cooking.
I like to oven-bake. I lightly brush some olive oil over some baking paper placed onto a flat baking tray. Lay the spring rolls onto the baking paper and then brush the tops of the spring rolls with oil so that they will brown nicely in the oven. Bake for around 30 minutes on 190 degrees C.
Serve with a salad or your favourite dipping sauce.