I absolutely love Vietnamese food, and my favorite dishes are Pho and summer rolls. I seriously could eat them every single day I love them so much. Since it’s summertime, these summer rolls are perfectly refreshing to eat even on the hottest of days. They are crunchy, tangy, and delicious plus they are healthy! I have been using buckwheat soba noodles a lot lately because they taste so good and they help to stabilize my blood sugar levels. They can be used in so many ways and offer tons of health benefits. Here are a few:
- complete source of protein
- high in fiber
- regulates blood pressure and cholesterol
- low glycemic index and help to prevent blood sugar spikes
- most are gluten free
- 1 bundle or 3 oz. buckwheat soba noodles (no salt added)
- 1/2 lb. cooked shrimp
- 2 carrots, shredded
- 1/4 red cabbage, shredded
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1/4 cup cilantro, coarsely chopped
- 8 rice paper wrappers
For the dipping sauce
- 2 tbsp. coconut amino acids
- 2 tbsp. rice vinegar
- 1 tsp sesame oil
- 1/2 lime, juiced
- 1 clove garlic, minced
- Cook soba noodles in boiling water for 3 minutes. Remove and rinse under cold water. Set aside. Shred carrots and red cabbage, then cut cucumber and bell pepper into thin strips.
- Dip a rice paper wrapper into a bowl of warm water for a few seconds until softened then place on a flat surface.
- Place the veggies, soba noodles, cilantro, then shrimp onto the middle of the rice paper and roll up by folding in each edge. The paper will stretch slightly and stick together to form a roll. The tighter you wrap it, the easier it will be to eat without the ingredients falling out.
- Mix the dipping sauce ingredients together in a small bowl and serve with summer rolls.