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Buckwheat & Pumpkin Summer Rolls with Coconut Curry Dipping Sauce

Enjoy a Fusion of Winter & Summer Flavors with this Macrobiotic Inspired Summer Roll

Written by: Tiffany Ferrecchia

Tuesday, 22 January 2008

Topic: Cooking Organic | Article Comments (15)

Pumpkin & Buckwheat Summer Rolls!!

Perfect for our winter season, these crunchy, savory summer rolls are sure to make your guests’ mouths water. These summer rolls are satisfying to all food lovers and suitable for a vegan, vegetarian, and gluten-free diet.

Inspired from a fusion of traditional summer and winter flavors, this summer roll features the traditionally lighter ingredients of summer along with with the hardier winter notes of buckwheat and pumpkin. These delicious summer rolls bring you a delightful mixture of light summer flavors along with the fresh ingredients found in your local market during winter.

These summer rolls do require a little chopping and preparation which provides for a great opportunity to open your kitchen up to your friends and have them help with some of the preparation. Sharing the preparation makes for a enjoyable break and fun with friends.

When you’re ready to serve your summer rolls, arrange them on a plate with a spring onion garnish and serve with a little white wine—your summer rolls will be enjoyed in no time at all.

Makes 10-13 Rice Rolls, serves 4-6 people.
Ingredients for summer rolls:

Rolls:
1pkg. Rice noodle wrappers (available in Asian markets and/or Whole Foods Market)
16oz. Buckwheat Soba Noodles (plain Soba Noodles may be substituted)
1lb. *Roasted Pumpkin Filling (recipe below)
3cup Shredded White Cabbage
2cup Shredded Carrots (about 4 Carrots)
1cup Shredded Red Cabbage
2 ea. Red or Green Apples thinly sliced
1Tbs. Lemon Juice

Pumpkin Filling:
1lb. Raw Pumpkin
2Tbs. Extra Virgin Olive Oil
1ea. Shallot, minced
1Tbs. Garlic, minced
2Tbs. *Pure Maple Syrup
1tsp. Allspice Seasoning, ground
*Mix the above ingredients and roast in a 450 degree oven for 15 minutes. Cool in refrigerator when finished.

Coconut Curry Dipping Sauce:
1ea. Kaffer Lime Leaf (available in Asian markets)
1tsp. Garlic, minced
1tsp. Ginger root, minced
1Tbs. Lemongrass, minced (may substitute dried lemongrass)
1ea. Shallot, minced
2Tbs. Honey or Agave Nectar
15oz. Un-sweetened Coconut Milk
2oz. Water
1tsp. Curry Powder
1tsp. Red Curry Paste *Note: for mild heat use less.
*Blend the above ingredients in a food processor or high powered blender until creamy. About 1-3 minutes.

Directions for cooking the Buckwheat Soba Noodles:

Bring about 3 Qts. of Water to boil in a 4+ Qt. Sauce Pan. Place the noodles in the boiling water and turn the heat immediately to a low temperature. Allow noodles 3-5 minutes to soften. Do not over cook. Taste a noodle to make sure it is “al dente” and then pour the noodles into a colander and rinse with cool, running water. Add 2 cups of ice cubes from freezer and mix noodles until completely cool. Remove noodles from colander leaving the ice behind and place on a flat sheet pan. Add one Tbs. of oil, (preferably olive oil) and prepare for roll assembly.

Directions for Summer Roll Assembly:
Set up your summer roll station! Place your favorite cutting board (preferably dry and wooden) in front of your rolling area. Next to your cutting board you should have in front of you, the Buckwheat Soba Noodles, Pumpkin Filling, and all your shredded vegetables. *If you put them in small separate bowls, it is easier to stay on task. Next, find a big plastic or stainless steel mixing bowl and add steaming hot water from your tap until 2-3 inches full. Place hot water bowl on rolling station and get ready to create!

Start by taking one rice wrapper from package and begin by placing it in the hot steaming water. Lay the wrapper flat in the water and count to 4. (Be sure not to soften until cooked, it will soften by itself as you add the filling.) Place the soaked wrapper on the *dry cutting board and add 1 pinch of Buckwheat Noodles two inches from the bottom of the wrap. Next add 1 pinch of each item in your vegetable filling and 1 Tbs. of Roasted Pumpkin Filling on top of the noodles. Roll the rice wrapper by lifting the bottom edge forward, overlapping the filling mixture. Next fold each side inward as if you were rolling a burrito. Repeat the first motion again by rolling the bottom edge forward until the bottom glues to the top. You have a full-sized summer roll. Finish preparing and slice the summer roll in half and liberally dip the roll into your Coconut Curry Dipping Sauce. Share and savor with your friends!

More About Tiffany Ferrecchia

Personal Chef & Practicing Herbalist. I have developed a company that caters to the “Green Homes” of our community. Knowing we are what we eat, helps us to access food’s invisible power to sustain, rejuvenate, and heal using it’s nourishment.