Soba Spring Roll

Ingredients:

• 8 oz dried Soba noodles
• 8 rice spring roll wrappers
• 8 medium cooked shrimp sliced in half lengthwise
• 8 large leaves of green leaf lettuce, with rib removed
• 8 oz shredded cooked chicken
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/2 cup julienned cucumber
• 1/2 cup mung bean sprouts

• 1 1/2 Tbsp organic Tamari
• 1 teaspoon toasted sesame oil
• 3 tablespoons water
• 1/4 cup organic crunchy peanut butter
• 1 tsp rice wine vinegar
• 1 tsp ginger, minced
• 1 clove fresh garlic, minced
• 2 Tbsp honey
• 1 tsp crushed red chili flakes

Preparation:

1. Prepare the peanut sauce by combining all of the listed ingredients, or you may always purchase a good prepared peanut sauce, as we often do.
2. Bring a medium pot of water to a boil, add the soba noodles and boil for 5 minutes. Drain the noodles. Pour cold water over the noodles to prevent over cooking and to keep the noodles from sticking.
3. Fill a wide bowl with 3 inches of warm water. Briefly dip a spring roll wrapper into the water. You will want the wrapper to begin to soften, but not get too soft. The wrapper will continue to soften as you work with it. If it is too soft it may tear.
4. Lay the wrapper flat and place two shrimp halves, sliced side up, about three inches apart near the center of the wrapper. Center a lettuce leaf over the shrimp.
5. Lay some of the soba noodles across the lettuce. Top the noodles with some shredded chicken, along with some of each of the remaining ingredients, being careful not to over stuff the roll.
6. Begin to roll the wrapper around the contents. Stop half way and fold in the edges to enclose the contents from the sides. Continue to roll to complete the enclosure.
7. Repeat steps 4-6 for each roll.
8. Slice each roll in half diagonally and serve accompanied with the peanut sauce

Serves 4