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

1. 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.
2. Mix all the sauce ingredients and chill in the refrigerator.
3. Julienne the vegetables and ham, and mash the boiled egg.
4. Soften the rice paper in water (lukewarm water).
5. 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.
6. Repeat with the remaining rice papers, one at a time.
7. Cut the rolls into bite-sized pieces, arrange on a plate, and serve with the sauce.