Fresh Spring Rolls with Lightly Flavored Mochimugi Somen Noodles
Feel free to customize the filling with whatever you have in your refrigerator or seasonal vegetables. Adding mochi-mugi somen noodles gives the rolls extra volume while allowing you to enjoy plenty of vegetables.
Ingredients
- Mochimugi Somen Noodles
- Rice Paper
- Vegetables (cucumber, carrot, bell pepper, radish sprouts, onion, lettuce, etc.)
- Boiled Egg, Ham
Sauce
| ≪Ingredients≫ | |
| Vinegar, Soy Sauce, Sugar | 4 tbsp each |
| Sesame Oil, Salad Oil | 2 tbsp each |
| Sesame Seeds | a pinch |
Instructions
- Bring a large pot of water to a boil and cook the mochi-mugi somen noodles. Rinse them in cold water to remove the stickiness, then drain in a colander.
- Mix all the sauce ingredients and chill in the refrigerator.
- Julienne the vegetables and ham, and mash the boiled egg.
- Soften the rice paper in water (lukewarm water).
- Place the mochi-mugi somen, vegetables, ham, and egg on the rice paper. Fold the near edge over the filling, fold in the sides, and roll tightly.
- Repeat with the remaining rice papers, one at a time.
- Cut the rolls into bite-sized pieces, arrange on a plate, and serve with the sauce.
