Cold Cucumber Rice-Paper Noodles

Ingredients

• 1 Full-sized cucumber (Shaved with a peeler into very thin ribbons)
• 4 Rice paper wrappers (Estimated amount; use enough wrappers to layer and fully enclose the cucumber)
• 1 tbsp Black vinegar
• 2 tbsp Soy sauce
• Garlic (Minced, to taste; estimated at 1 clove)
• Chili powder (To taste; estimated at 1/4 teaspoon)
• 1 tsp Sesame oil

Steps

1. 1

   Using a vegetable peeler, shave the cucumber lengthwise into very thin, wide ribbons. Continue until you have noodle-like cucumber strips.

2. 2

   Pour warm water into a shallow dish. Briefly soak one rice-paper wrapper at a time until it softens and becomes pliable; do not leave it submerged longer than necessary or it may become difficult to handle.

3. 3

   Lay the softened rice-paper wrappers slightly overlapping one another to create a larger sheet. Add the cucumber ribbons down the center.

4. 4

   Fold the sides of the rice paper over the cucumber, then roll it up firmly into a single wrapped bundle. Repeat with additional wrappers or cucumber as needed.

5. 5

   In a small bowl, combine the black vinegar, soy sauce, minced garlic, chili powder, and sesame oil. Stir until evenly mixed.

6. 6

   Transfer the cucumber rice-paper bundle to a bowl and toss or coat it with the sauce. Serve immediately while the rice paper is chewy and the cucumber is crisp.

Notes

The creator describes this as a no-cook dish. Garlic and chili powder are added to taste. The rice-paper quantity was not specified in the source and is estimated; use enough to layer and wrap the cucumber securely. Best eaten immediately, since softened rice paper can become sticky over time.

Nutrition per serving

• main
• no-cook
• cold
• vegetarian
• vegan
• dairy-free
• summer
• quick