Okinawan Soba Salad Rolls
Okinawan Soba Salad Rolls are a refreshing and healthy dish that combines the flavors of Okinawan cuisine with the convenience of a handheld salad. These rolls are perfect for a light lunch or as an appetizer for a summer gathering.
Ingredients
- 8 sheets of rice paper
- 4 ounces of Okinawan soba noodles
- 1 cup shredded lettuce
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 bell pepper, thinly sliced
- 1/4 cup chopped fresh herbs (such as cilantro, mint, or basil)
- 1/4 cup chopped roasted peanuts
- Soy sauce for dipping
Instructions
- Prepare the Okinawan soba noodles according to the package instructions. Drain and set aside to cool.
- Fill a shallow dish with warm water. Dip one sheet of rice paper into the water for a few seconds until it softens. Place the softened rice paper on a clean, damp kitchen towel.
- Layer a small amount of lettuce, soba noodles, carrots, cucumber, bell pepper, herbs, and peanuts in the center of the rice paper.
- Roll the rice paper over the filling, tucking in the sides as you go, to form a tight roll.
- Repeat with the remaining ingredients.
- Serve the Okinawan Soba Salad Rolls with soy sauce for dipping.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 5 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 5g
Supplies
Shallow dish Cutting board Knife Small saucepan Colander
Tools
Kitchen towel Chopsticks (optional for serving)
Serving suggestions
Serve the Okinawan Soba Salad Rolls with a side of pickled ginger and a refreshing iced green tea.
Tips & tricks
To prevent the rice paper from sticking to itself, place a damp kitchen towel between each layer of rolls when storing or transporting.
Cost
$10