Kimchi Soba Summer Rolls with Almond Miso Dipping Sauce

• Produce

  • 1 Avocado
  • 1 cup Cabbage, purple
  • 1 Chili flakes
  • 1 cup Cilantro, packed
  • 1 Mango, Large
  • 1 Medjool date, pitted

• Condiments

  • 2 tbsp Almond butter
  • 1 tbsp Mellow white miso

• Pasta & Grains

  • 1 package Eden foods buckwheat soba

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/8 tsp Celtic sea salt

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil, toasted

• Bread & Baked Goods

  • 12 Spring roll rice wrappers, large

• Prepared

  • 2 cups Kimchi

• Liquids

  • 1 4 cup water + 2 tablespoons

Found on willfrolicforfood.com

Description

Ingredients

• 2 tablespoons almond butter
• 1 tablespoon rice vinegar
• 1 tablespoon mellow white miso
• 1 medjool date, pitted
• ¼ cup water + 2 tablespoons
• ⅛ teaspoon Celtic sea salt
• ⅛ teaspoon black pepper, freshly ground
• chili flakes, to taste
• 12 large spring roll rice wrappers
• 2 cups kimchi
• 1 package Eden Foods Buckwheat Soba
• 1 teaspoon toasted sesame oil
• 1 large mango, peeled and sliced thinly
• 1 cup packed cilantro
• 1 avocado, sliced thinly lengthwise
• 1 cup purple cabbage, sliced very thinly

Directions

• In the bowl of a high powered blender, combine the almond dipping sauce ingredients: almond butter, rice vinegar, mellow white miso, date, water, salt and pepper. Blend, taste and add chili flakes as you like. Set aside.
• Make thebuckwheat soba noodlesaccording to package directions (boil for 8 minutes until pliable, avoid overcooking, drain and rinse in cold water). Toss the cooked soba with the toasted sesame oil. Set aside.
• For the summer rolls: prepare a station for making your summer rolls by setting out all of your fillings (kimchi, mango, cilantro, avocado, cabbage), cooked buckwheat noodles, a large bowl and a surface upon which to lay your wet summer roll rice wrappers (I used a large ceramic plate). Heat 4 cups of water to boiling.
• To make a single summer roll, add the hot water to your large bowl. Dip a rice paper wrap in the water for 15-20 seconds, until pliable and soft but not gummy. Spread the wet rice wrap out on your work surface until completely flat. Fill the center of the wrap with approximately ⅛ cup soba noodles, some kimchi, a couple thin slices of mango, sprinkling of cilantro, a thin slice of avocado and a some purple cabbage. Tuck the edges in, fold the roll over on itself and keep rolling, tucking the fillings into the wrap as you go, until the wrap is complete. Set the finished summer roll on a large plate. Continue with the rest of your summer rolls until youve used up all of your fillings.
• Serve with almond butter dipping sauce!
• Best served fresh and immediately, but if prepping ahead of time be sure to cover the rolls with a damp paper towel until ready to serve. Can be stored, covered, in the fridge for up to two days.