This is how we roll.
8 spring rolls
For dipping sauce:
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sriracha or chile garlic paste
1 teaspoon sugar
1 green onion, thinly sliced
For spring rolls:
2 bundles KoyoⓇ Organic Soba Noodles
2 large carrots, peeled and cut into matchsticks, divided
1 English cucumber, cut into matchsticks, divided
1 avocado, pitted and thinly sliced, divided
8 sprigs fresh mint, divided
8 sprigs fresh cilantro, divided
8 rice paper spring roll wrappers
- In a small bowl, stir together vinegar, soy sauce, sesame oil, sriracha, and sugar until sugar is dissolved. Sprinkle green onions on top and set aside.
- Bring a large pot of water to a boil and add noodles. Stir and cook 5 minutes or until tender. Drain, rinse under cold water, and drain again. Set aside.
- Fill a wide bowl with lukewarm water. Arrange cooked noodles, carrots, cucumber, avocado, mint, and cilantro on a work surface lined with a damp dish towel. Dip a spring roll wrapper in the water for about 10 seconds to soften, and place on the towel. Arrange ⅛ of noodles in a line across the center of the wrapper, leaving a 1” border on the left and right sides. Place ⅛ of carrot, cucumber, avocado, mint, and cilantro on top.
- Fold bottom of the wrapper over filling, fold in sides, and roll up tightly (like rolling up a burrito). Place seam-side down on a plate and repeat with remaining wrappers and filling. Serve rolls with dipping sauce.