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    Home / Appetizers

    Roasted Zucchini + Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    Published Jun 24, 2014

    Jump to Recipe Print Recipe

    plate of delicious Roasted Zucchini + Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    I spent my junior year of college in Bologna, Italy. Though I was ostensibly there to study art history, I hoped my studies might extend to making fresh pasta, gelato, and maybe even wine.

    oil poured onto zucchini slices

    Though I consumed plenty of the above, the only two things I learned to cook were spaghetti from a box topped with a can of oil-packed tuna (which is actually surprisingly good) and fresh spring rolls, which I've also seen called summer rolls, presumably for their cooling, salad-like fillings. My chain-smoking Italian housemates, Deborah, Christiana, and Luisa, were responsible for the former, while my friend Christine, a fellow exchange student from California, taught me how to soften the rice-based wrapper in warm water, and fill and roll the little guys.

    zucchini slices before cooking

    zucchini slices

    I thought of Christine as I rolled these up a few days ago. I hadn't made summer rolls in about 10 years, but Phi's recent post had them on my mind. Hers are a work of art and I hope she'll make me her beautiful version someday (hint, hint). I decided to fill mine with soba noodles and zucchini, and to dip them in the same creamy almond butter-tahini sauce I use for soba salads.

    dry soba noodles

    I came home from the co-op with a huge bag of zucchini and revealed my plan to Jay. He eyed the zucchini suspiciously. "You're gonna cook those, right?"

    "I don't know," I said, "maybe I'll just marinate them."

    He proceeded to make gagging gestures, saying something along the lines of, "Raw zucchini – blech!"

    grated carrots

    So I doused the spears in olive oil and stuck them in a hot oven until their outsides were caramelized and their innards soft yet firm. I rolled them up in brown rice wrappers with soba noodles, ribbons of carrot, slivered scallions, seasoned tofu, and herbs. Wrapped in damp paper towels, they kept in the fridge for a couple of days and rewarded us with instant lunches.

    onions on plate

    Then last Friday we attended Kimberly's launch party for her book Vibrant Food where we were served zucchini noodles (which Erin informed us are sometimes referred to as "zoodles") tossed with green goddess dressing. We all agreed that while the term "zoodle" was a no-no, the dish itself was positively sublime.

    bowls of ingredients

    "You can make zoodles anytime," Jay said, helping himself to a second plate. Zoodles, of course, consist solely of raw zucchini.

    wrapper sheet placed in bowl of water

    carrots and spring onions placed on wrapper

    filling placed on wrapper sheet

    filling being rolled into wrapping

    folding of roll

    roll being folded

    These rolls take a bit of doing, but making them is a process that I find wholly enjoyable when I have the time for a leisurely kitchen project, and the resulting rolls feel so pretty and special. Soba noodles are cooked and rinsed under cool water, then tossed with a few drops of oil to prevent stickage. Zucchini are roasted and cooled. Carrots are ribboned and tossed with rice vinegar, scallions are slivered, herbs are stemmed and washed. Rice paper wrappers are softened in warm water and layered with ingredients. Rolls are rolled. Sauce is made.

    sauce being whisked

    If you have a kitchen assistant, employ them to help.

    cat and onions

    cat

    Rolls are eaten! (Best part.) Serve these at a cocktail party and people will look at you as though you are magical.

    top down shot of Roasted Zucchini + Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    This recipe isn't set in stone, so feel free to use whatever vegetables you happen to have on hand. Snap peas, cucumber, bell pepper, and radish would all be good.

    close up of Roasted Zucchini + Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    Heck, I may even try these with zoodles next time.

    People putting dipping sauce on Roasted Zucchini + Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    More Summer Salad Recipes:

    • Farro and Cucumber Salad with Feta and Mint
    • Strawberry Caprese Salad
    • Creamy Sesame Soba Noodle Salad
    • Summer Vegan Green Goddess Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this soba noodle summer roll recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Roasted Zucchini+ Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    Print Recipe Pin Recipe
    Makes about 12 These vegan rolls are the perfect summer appetizer!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total: 50 minutes
    Servings: 12 rolls, serving 12 as an appetizer.

    Ingredients

    For the zucchini:

    • 6 medium zucchini (about 1 3/4 pounds / 800 grams)
    • 2-3 tablespoons light olive oil (or other cooking oil)
    • 1/4 teaspoon fine sea salt

    For the noodles:

    • 7-8 ounces soba noodles (100% buckwheat if you want the rolls to be gluten-free)
    • 1 tablespoon light olive oil

    For finishing the rolls:

    • 4 medium carrots, scrubbed
    • 2 tablespoons rice vinegar
    • leaves from 1/2 a bunch of mint
    • leaves from 1/2 a bunch of cilantro (soft stems ok)
    • 4 scallions
    • 8 ounces seasoned, firm or extra-firm tofu (preferably smoked or braised)
    • 12-16 brown rice (or other) spring roll wrappers (plus extras to allow for breakage)

    For the dipping sauce:

    • 1/4 cup smooth almond butter
    • 1/4 cup tahini
    • 1/4 cup tamari (or soy sauce)
    • 1/4 cup toasted sesame oil
    • 1 " knob of fresh ginger, finely grated on a microplane to equal 2 teaspoons
    • 4 teaspoons maple syrup
    • 1/4 cup rice vinegar, or more to taste

    Instructions

    Cook the zucchini:

    • Position a rack in the center of the oven and preheat to 425ºF.
    • Halve the zucchini crosswise, then cut them into 1/2" thick spears. Place them on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt. Toss to coat, then spread them into a single layer. Roast the zucchini until golden on the first side, about 10 minutes, then rotate and cook on a second side until golden and tender but still firm, 5-10 more minutes. Remove from the oven and let cool.

    Cook the noodles:

    • Bring a large saucepan filled with lightly salted water to a boil. Add the noodles and cook, stirring, until tender (see the package for cooking time). Drain and rinse well with cool water, then toss with the 1 tablespoon olive oil. Set aside.

    Prepare the fillings:

    • Peel the scrubbed carrots into ribbons with a vegetable peeler. Place in a medium bowl and toss with the rice vinegar. Set aside.
    • Place the cilantro and mint leaves in a bowl.
    • Rinse the scallions well, trim, cut them crosswise into 4" lengths, then into long slivers and place in a small bowl.
    • Cut the tofu into pieces roughly the size of the zucchini spears and place in a bowl.

    Assemble the rolls:

    • Fill a very large bowl with warm water. Have the wrappers and ingredients nearby, as well as a large plate or cutting board to shape the rolls on, and a platter on which to place the finished rolls.
    • Submerge a wrapper in the warm water and hold it there until it has softened a bit but still holds its shape. (My brown rice wrappers liked exactly 25 seconds, but white rice or tapioca wrappers usually take only 5 seconds or so. It may take a few tries to get the timing right.) Lay the wrapper on the plate or cutting board. On the lower third of the wrapper, place a small handful of noodles, 2-3 pieces of tofu, 2-3 zucchini spears, a few carrot ribbons, several slivered scallions and a generous handful of herbs.
    • Grasp the bottom of the wrapper with your thumbs and forefingers and cup the filling with your other six fingers to fold the bottom of the wrapper up and over the filling. (It may take a bit of practice to get the right amount of pressure so that the wrapper doesn't tear but the filling is pressed tightly enough to hold together when the rolls are cut.) Fold the sides of the wrapper in toward the center, then roll the roll the rest of the way. (For pretty rolls, you can place a few herb leaves on the wrapper before making the final fold.)
    • Assemble the remaining rolls, covering the finished ones with damp paper towels or a clean, damp kitchen towel to keep them from drying out. (Or store them airtight covered in damp paper towels and chill for 1-2 days.)

    Make the dipping sauce:

    • In a large bowl, whisk together the almond butter, tahini, tamari, sesame oil, ginger, maple syrup, and vinegar until smooth. Taste, adding more vinegar or ginger if you want the flavors a little sharper, more almond butter if you want it thicker, or a few drops of water if the mixture is too thick. The dressing will keep for up to a week in the fridge.
    • To serve the rolls, cut them in half on the diagonal and arrange them on a platter with the dipping sauce. Eat!

    Notes

    Select smaller zucchini for these rolls, which will have maximum flavor and minimum water content. Feel free to play fast and loose with the filling, adding cucumber, radish, snap peas, thai basil, shiso, mushrooms, or sweet peppers as you see fit.
    I used 100% buckwheat soba for their gluten-free-ness, but the hybrid guys made with wheat tend to hold together better when cooked. I used these organic brown rice spring roll wrappers from Happy Pho which contain green tea, but any wrappers will work beautifully. I found that 25 seconds submerged in warm water prior to rolling softened these just the right amount (yes, I timed it). White rice wrappers will probably soften up more quickly, however, so go with the package instructions.
    These rolls are best eaten shortly after rolling when the wrapper is moist and pliant, but they'll keep airtight and covered in damp paper towels in the fridge for a day or two. You can spritz the rolls with water if they become dry or tough.
    As for the sauce, be sure to stir your jars of almond butter and tahini prior to measuring as the oil likes to separate and float to the top. You can substitute both with peanut butter if you like.
    Nutritional values are based on one of twelve wraps.

    Nutrition

    Calories: 292kcalCarbohydrates: 33gProtein: 10gFat: 15gSaturated Fat: 2gCholesterol: 2mgSodium: 596mgPotassium: 505mgFiber: 3gSugar: 5gVitamin A: 3725IUVitamin C: 20.2mgCalcium: 77mgIron: 2.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Roasted Zucchini+ Soba Noodle Summer Rolls {Vegan + Gluten-Free}

    Select smaller zucchini for these rolls, which will have maximum flavor and minimum water content. Feel free to play fast and loose with the filling, adding cucumber, radish, snap peas, thai basil, shiso, mushrooms, or sweet peppers as you see fit. I used 100% buckwheat soba for their gluten-free-ness, but the hybrid guys made with wheat tend to hold together better when cooked. I used these organic brown rice spring roll wrappers from Happy Pho which contain green tea, but any wrappers will work beautifully. I found that 25 seconds submerged in warm water prior to rolling softened these just the right amount (yes, I timed it). White rice wrappers will probably soften up more quickly, however, so go with the package instructions.

    These rolls are best eaten shortly after rolling when the wrapper is moist and pliant, but they'll keep airtight and covered in damp paper towels in the fridge for a day or two. You can spritz the rolls with water if they become dry or tough.

    As for the sauce, be sure to stir your jars of almond butter and tahini prior to measuring as the oil likes to separate and float to the top. You can substitute both with peanut butter if you like.

    Makes about 12 rolls, serving 12 as an appetizer

    For the zucchini:
    6 medium zucchini (about 1 3/4 pounds / 800 grams)
    2-3 tablespoons light olive oil (or other cooking oil)
    1/4 teaspoon fine sea salt

    For the noodles:
    7-8 ounces soba noodles (100% buckwheat if you want the rolls to be gluten-free)
    1 tablespoon light olive oil

    For finishing the rolls:
    4 medium carrots, scrubbed
    2 tablespoons rice vinegar
    leaves from 1/2 a bunch of mint
    leaves from 1/2 a bunch of cilantro (soft stems ok)
    4 scallions
    8 ounces seasoned, firm or extra-firm tofu (preferably smoked or braised)
    12-16 brown rice (or other) spring roll wrappers (plus extras to allow for breakage)

    For the dipping sauce:
    1/4 cup smooth almond butter
    1/4 cup tahini
    1/4 cup tamari (or soy sauce)
    1/4 cup toasted sesame oil
    1" knob of fresh ginger, finely grated on a microplane to equal 2 teaspoons
    4 teaspoons maple syrup
    1/4 cup rice vinegar, or more to taste

    Cook the zucchini:
    Position a rack in the center of the oven and preheat to 425ºF.

    Halve the zucchini crosswise, then cut them into 1/2" thick spears. Place them on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt. Toss to coat, then spread them into a single layer. Roast the zucchini until golden on the first side, about 10 minutes, then rotate and cook on a second side until golden and tender but still firm, 5-10 more minutes. Remove from the oven and let cool.

    Cook the noodles:
    Bring a large saucepan filled with lightly salted water to a boil. Add the noodles and cook, stirring, until tender (see the package for cooking time). Drain and rinse well with cool water, then toss with the 1 tablespoon olive oil. Set aside.

    Prepare the fillings:
    Peel the scrubbed carrots into ribbons with a vegetable peeler. Place in a medium bowl and toss with the rice vinegar. Set aside.

    Place the cilantro and mint leaves in a bowl.

    Rinse the scallions well, trim, cut them crosswise into 4" lengths, then into long slivers and place in a small bowl.

    Cut the tofu into pieces roughly the size of the zucchini spears and place in a bowl.

    Assemble the rolls:
    Fill a very large bowl with warm water. Have the wrappers and ingredients nearby, as well as a large plate or cutting board to shape the rolls on, and a platter on which to place the finished rolls.

    Submerge a wrapper in the warm water and hold it there until it has softened a bit but still holds its shape. (My brown rice wrappers liked exactly 25 seconds, but white rice or tapioca wrappers usually take only 5 seconds or so. It may take a few tries to get the timing right.) Lay the wrapper on the plate or cutting board. On the lower third of the wrapper, place a small handful of noodles, 2-3 pieces of tofu, 2-3 zucchini spears, a few carrot ribbons, several slivered scallions and a generous handful of herbs.

    Grasp the bottom of the wrapper with your thumbs and forefingers and cup the filling with your other six fingers to fold the bottom of the wrapper up and over the filling. (It may take a bit of practice to get the right amount of pressure so that the wrapper doesn't tear but the filling is pressed tightly enough to hold together when the rolls are cut.) Fold the sides of the wrapper in toward the center, then roll the roll the rest of the way. (For pretty rolls, you can place a few herb leaves on the wrapper before making the final fold.)

    Assemble the remaining rolls, covering the finished ones with damp paper towels or a clean, damp kitchen towel to keep them from drying out. (Or store them airtight covered in damp paper towels and chill for 1-2 days.)

    Make the dipping sauce:
    In a large bowl, whisk together the almond butter, tahini, tamari, sesame oil, ginger, maple syrup, and vinegar until smooth. Taste, adding more vinegar or ginger if you want the flavors a little sharper, more almond butter if you want it thicker, or a few drops of water if the mixture is too thick. The dressing will keep for up to a week in the fridge.

    To serve the rolls, cut them in half on the diagonal and arrange them on a platter with the dipping sauce. Eat!

    roll with bite taken out

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    Reader Interactions

    Comments

    1. Eileen says

      June 24, 2014 at 7:00 pm

      Summer rolls are the best, especially with a really good peanut sauce! I've never thought to use soba noodles in mine for some reason--must try that very soon.

      Reply
      • Alanna says

        June 25, 2014 at 7:24 am

        Word! It's all about the dipping sauce. Hope you dig the soba - I think you will. :)

        Reply
    2. June Baby says

      June 24, 2014 at 7:57 pm

      Those look amazing! I love summer rolls, love the vegetables and noodles you added to these! :)

      Reply
      • Alanna says

        June 25, 2014 at 7:24 am

        Thanks, June Baby! :)

        Reply
    3. Kezia says

      June 24, 2014 at 8:21 pm

      I've never tried summer rolls before, and I'm pretty sure I'm missing out! They look great, and I love the idea of having a bunch of them in the fridge for quick and easy lunches!

      Reply
      • Alanna says

        June 25, 2014 at 7:25 am

        Oh, you will just love them - fresh and light and nourishing and herbaceous. :)

        Reply
    4. Cindy says

      June 24, 2014 at 8:34 pm

      these summer rolls look amazing and I love the idea of instant lunch!

      Reply
      • Alanna says

        June 25, 2014 at 7:25 am

        I know, right?! Thanks Cindy!

        Reply
    5. Laura (Tutti Dolci) says

      June 24, 2014 at 9:30 pm

      Gorgeous, I love these for a light meal on a hot day. The fresh herbs are so beautiful!

      Reply
      • Alanna says

        June 25, 2014 at 7:26 am

        Thanks, Laura!

        Reply
    6. dana says

      June 24, 2014 at 9:46 pm

      Please have me over for dinner. Please please please please please.

      Reply
      • Alanna says

        June 25, 2014 at 7:27 am

        Please come back to the West Coast. There will be epic potlucks when you do!

        Reply
    7. Jennifer @ Delicious Everyday says

      June 24, 2014 at 11:19 pm

      I love summer rolls and I absolutely love that you've soba noodles instead of rice noodles. What a great idea! I'll definitely be making these come summer.

      Reply
      • Alanna says

        June 25, 2014 at 4:40 pm

        Thanks, Jennifer! I love the taste of buckwheat so much, I seldom pass up an opportunity to use it. :)

        Reply
    8. london bakes says

      June 25, 2014 at 1:45 pm

      These are just beautiful - so bright and fresh and so perfectly captured in your photographs.

      Reply
      • Alanna says

        June 25, 2014 at 4:40 pm

        Thank you, Kathryn!

        Reply
    9. Stephanie @ Girl Versus Dough says

      June 25, 2014 at 2:27 pm

      Pretty sure I could eat this all summer long and never tire of it. So yummy!

      Reply
      • Alanna says

        June 25, 2014 at 4:43 pm

        Aw, thanks! I would too if they didn't take so long to make. :)

        Reply
    10. Pang says

      June 25, 2014 at 2:29 pm

      What can I say? I am a huge fan of Summer roll and your blog, so when you combine both of them, I have to be here to "eat them all up" (virtually) heehee

      Love love love the recipe & your photographs, Alanna.

      Btw, I can almost picture Jay's face when he thought he would be eating raw zucchini... It is probably the same as my hubby's ... hahaha

      Reply
      • Alanna says

        June 25, 2014 at 4:44 pm

        You are sooooo sweet! Thanks, Pang. Sounds like our sweeties have a lot in common, hee hee!

        Reply
    11. Nik Sharma says

      June 25, 2014 at 4:05 pm

      I love soba noodles and in these summer rolls with that sauce, heaven!

      Reply
      • Alanna says

        June 25, 2014 at 4:44 pm

        Thanks, Nik! Potluck?!

        Reply
    12. Nora says

      June 25, 2014 at 4:07 pm

      I have to know where you get your gluten-free soba noodles. The only ones I can find are half buckwheat and half whole wheat flour and it's infuriating! Maybe I'll just use "zoodles" (The worst word), now that I finally have a spiralizer.

      Reply
      • Alanna says

        June 26, 2014 at 4:36 pm

        Hi Nora, I found mine at Rainbow grocery co-op in San Francisco. You might check at Whole Foods or another healthy foodie store. But zoodles would be fun, too! You'll have to let me know how they come out if you give them a go.

        Reply
      • Amy says

        August 01, 2014 at 7:40 pm

        I know I'm really late to the comment party here, but I just found Buckwheat and Sweet Potato Soba Noodles at Harris Teeter in Nashville. I'm trying these rolls next week with those noodles.

        Reply
      • Alanna says

        August 11, 2014 at 9:14 am

        Oh wow, those sound delish!

        Reply
    13. Ileana says

      June 25, 2014 at 9:49 pm

      These look so fresh and beautiful! Perfect for summer nights.

      Reply
      • Alanna says

        June 26, 2014 at 4:34 pm

        Thanks, lady!

        Reply
    14. Naomi says

      June 26, 2014 at 9:43 am

      As soon as I saw these I thought of 'zoodles'. My kids despise zucchini in every form, raw or cooked, except for as noodles. I'm a confirmed soba fan though, I never thought of putting soba in a summer roll.

      Reply
      • Alanna says

        June 26, 2014 at 4:34 pm

        That's hilarious! More proof that men are basically overgrown kids. :)

        Reply
    15. Valerie Gamine says

      June 27, 2014 at 2:12 am

      hehe! There's something endearing about the term "zoodles." ;) Love your photos; I spy Catamus! I should really get my savoury on & step away from the flour and sugar.

      Reply
      • Alanna says

        June 30, 2014 at 8:32 pm

        Hehe- I agree about zoodles. ;) But never step away from the flour and sugar!

        Reply
    16. Danguole says

      June 27, 2014 at 3:01 am

      Zoodles! You learn something new every day.

      Gorgeous photos as always! They're so inviting. They make me want to hang out in your kitchen all day, leisurely wrapping rolls (and probably snacking on the fillings, not gonna lie).

      Reply
      • Alanna says

        June 30, 2014 at 8:33 pm

        Aw, I would love that, and not just because I'm lazy. :)

        Reply
    17. Cheri Savory Spoon says

      June 28, 2014 at 3:05 am

      These do look magical, love this twist on spring rolls!

      Reply
      • Alanna says

        June 30, 2014 at 8:33 pm

        Thanks, Cheri! They certainly taste different from the usual ones. :)

        Reply
    18. jenny @ hello great health says

      July 10, 2014 at 3:07 am

      I made this for lunch today and it was divine. thankyou for the recipe!
      who knew that roasted zucchini was going to taste so amazing, loved it. in fact it took all my willpower not to just eat all of the zucchini, it almost didn't make it into the rolls!
      jen x

      Reply
      • Alanna says

        July 10, 2014 at 6:00 am

        Yay! I'm so glad you liked these - thanks for the note! I had the same "problem" with the roasted zucchini. :)

        Reply

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    Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
https://bojongourmet.com/gluten-free-oatmeal-teff-chocolate-chip-cookies-cookie-mix-gift-in-a-jar/

#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

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