Hot summer days call for fresh, crisp, rainbow soba summer rolls… on a patio… with a side of white wine spritzer…and a super fresh seasonal corn on the cob.
This has got to be the best way to get in as many raw veggies as possible.
Soba noodles give you that tasty filler, smoked tofu provides the surprising twist of flavour, and any raw veggies you have kickin’ around the kitchen make these rolls so satisfyingly crunchy & fresh.
This recipe gives you A LOT of sauce. Which is definitely on purpose.
Making extra is key because the party this zesty orange sesame sauce is having doesn’t stop at these rolls. Don’t be afraid to use it on anything, everything and all the in betweens. Here’s what I’m thinkin’:
- douse your veggie BBQ skewers
- smother your soba noodle salad in it
- drizzle it on roasted veggies
- spread it on a sanny
- squirt it in a wrap
- dunk your raw veggies in it
- water it down and use it as a salad dressing!
Sauce is what makes the world go ’round.
Kids will love getting in the kitchen to help fill the rice papers, and having them create the rainbow, gets them excited to actually eat the rainbow 😉
I would have to say, since I love dipping and crunchy freshness, this is up there as one of my most favourite recipes. Ever.
We just made this on Hornby Island, at my parent’s place which is totally outdoor livin’. An airstream trailer, a deck attached, a teepee guest bedroom and a beautiful long picnic table to dine on while we watch the sunset. Simple. Perfect. Summer.
We threw in a side salad, packed with beets, green onion, heirloom tomatoes and butter lettuce, but you’ll be getting more than enough veggies without adding that in. Maybe put some of the lettuce in the wraps and call it a day of delish nutrish.
Wraps:- Rice paper wraps (we made 15)
- 1 avocado
- 1 cup purple cabbage
- 1 peach
- 1 cube smoked tofu
- 1 large cucumber
- 2 carrots
- 1-2 bell peppers
- 2 cups sprouts of choice (sunflower seed sprouts are crunchy and delish)
- 1 package soba noodles (this will make more than you need, but they're great leftover with the sauce)
Zesty Orange Sesame Sauce:- 1-2 tsp zest of orange
- Juice of 1 orange (medium navel)
- ½ cup almond butter
- ½ cup tahini
- 3 tbsp braggs liquid aminos OR tamari
- 2 tbsp apple cider vinegar
- 1 cm fresh ginger
- 1 clove garlic
- ½ cup water
- Cook soba noodles according to directions, then strain, let cool for 10 minutes
- Slice all veggies and the tofu thinly & vertically
- Make your sauce by blending all sauce ingredients in a food processor until smooth
- Set up your rolling station: fill a wide plate with water (for rice paper), have your bowl of noodles, have your veggies/tofu laid out on a plate, have a cutting board to roll on, have an empty platter ready for your finished rolls
- Make your rolls: soak a rice paper in water for 2 seconds, then place on the cutting board. Fill the paper with all the fixin's, then roll the rice paper like a burrito (fold two sides towards each other to cover the ends of the veggies, then roll the opposite ends until the paper is closed)
- Serve them up on a platter with individual dipping bowls and a plate!
Want more?
Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!
This week was all about the Good Food Institute and the future of clean meat and plant-based proteins.
This crust is just 3 main superfood ingredients with some lemon zest and sea salt. Easy as pie (crust).
