Summer rolls are a beloved staple in Vietnamese cuisine, traditionally consisting of rice paper, rice vermicelli noodles, fresh vegetables and herbs, protein, and fish sauce-based dipping sauce.
In our version, we swap out the vermicelli noodles for soba, a thin noodle made from buckwheat, and pair it with a honey and soy dipping sauce. Soba imparts a hint of nuttiness to each bite, which complements the slightly sweet and gingery dipping sauce. The resulting combination of textures and tastes makes for a delightfully refreshing meal.
To make this recipe, you need summer roll wrappers. Sometimes referred to as “rice paper wraps,” summer roll wrappers are a shelf-stable item and can be found in most grocery stores in the “Asian” section. For the soba noodles, we recommend using 100% Soba Noodles or Luxury Matcha Soba. Make sure to rinse them under cold water after boiling to prevent overcooking.
Summer rolls are highly adaptable and forgiving, making them a great option to clean out the fridge or feed a large party. Beyond the ingredients listed in this recipe, other popular fillings include cabbage, basil, cilantro, chives, mango, jalapeno, and proteins like tofu, shrimp, or pork.
At your next family dinner or communal meal, allow each person to choose ingredients according to their preferences and wrap their own rolls. These colorful summer rolls are a fun, healthy, and delicious way to please a variety of palates!
*To make this recipe vegan, use maple syrup in place of honey. To make this recipe gluten-free, use tamari in place of soy sauce and 100% buckwheat soba.
Servings: 8 summer rolls
- 8 summer roll wrappers
- 60g soba noodles (we recommend using 100% soba noodles or matcha soba noodles)
- 1 red pepper (julienne)
- 1 cucumber (julienne)
- 1 carrot (julienne)
- 4 lettuce leaves (julienne)
- 16 small leaves fresh mint
- 2 tbsp soy sauce*
- 3 tbsp honey
- 1 tbsp ginger (minced)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
- Cook the soba noodles as per the directions on the package. Drain, rinse under cold water and place in a large bowl. Add 1 tbsp of vegetable oil, mix and let cool (oil prevents the noodles from sticking).
- Make the sauce by whisking together all the ingredients except for the sesame seeds and place it in the fridge.
- Place one summer roll wrapper at a time in a dish of lukewarm water for a few seconds until it softens a bit (but not too soft). Remove and place on a clean, flat surface.
- Layer a small amount of each ingredient on the wrapper.
5. Tightly fold the horizontal side of the wrapper around the fillings. Fold in the protruding sides towards the center then continue to wrap the remainder of the roll until it is fully closed. Repeat for each roll.
6. Take the sauce out of the fridge, sprinkle with sesame seeds and serve as a dipping sauce.
*Available in our Creative Beginnings: Redefining “Wa” Care Package
Recipe intro provided by Britney Budiman
Britney Budiman (@booritney) is a writer, minimalist, aspiring effective altruist, and runner-in-progress with a penchant for saying “yes.” Previously, she has worked in Cambodia at a traditional arts NGO, in Brazil as a social sciences researcher, and in San Francisco at a housing start-up. She currently lives in the countryside of Kagoshima, Japan, where she teaches English. Her favorite thing in the world is good conversation.