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I made a batch of kohlrabi summer slaw. It’s an obvious side dish for sandwiches or burgers, but how else could I use it?

Spring rolls are simple to make and the kohlrabi slaw turned out to be a great filling. Adding cooked noodles makes this dish a delicious, light lunch or dinner.

I used dangmyeon noodles, also called glass noodles, which are made from sweet potato starch. I had a large package of noodles and estimated using about one-fourth of the package.

kohlrabi spring rollsKohlrabi Spring Rolls

What you need:

  • 3 oz dangmyeon noodles, cooked (sweet potato starch noodles; about 1/2 bundle; found in Asian specialty stores. Replace with rice or soba noodles.)
  • 2 tbs Devo Olive Oil Japanese Sesame Oil
  • 1 tbs Devo Olive Oil Jalapeno Balsamic Vinegar (or rice vinegar)
  • 1 tbs black sesame seeds
  • 1 c kohlrabi slaw
  • 1/4 c cilantro, chopped
  • 8 basil leaves, chopped
  • 8  8 ½” rice spring roll wrappers

What you do:

  • Cut noodles in half with kitchen shears.
  • In lg saucepan cook noodles as directed, until they become clear, about 5-6 min.
  • Transfer noodles med bowl, reserving water in saucepan
  • Add oil, vinegar and sesame seeds to noodles.
  • Toss to coat well.
  • Set a clean linen-type tea towel, or good quality paper towel, on flat surface.
  • Have your filling ingredients nearby.
  • Place a wrapper in warm water until just softened.
  • Remove from the water and drain briefly on kitchen towel.
  • Divide ingredients into 8 portions by eye.
  • Place noodles in rectangle-shape in center, top with kohlrabi slaw, cilantro and basil.
  • Fold top of wrapper just over filling.
  • Fold sides of wrapper over top.
  • Roll wrapper toward you, tightly.
  • Arrange on serving plate and refrigerate until ready to eat and serve with dipping sauce.

Dipping Sauce:

What you need:

  • 1/2 c soy sauce
  • 2 tbs creamy almond or peanut butter, softened
  • 1-2 tbs sugar
  • chopped green onion, if desired

What you do:

  • In sm bowl whisk all ingredients.