Soba Noodle Summer Rolls

In a small bowl, combine the mushrooms and tamari to marinate.

Bring a medium pot of water to a boil and then reduce the heat to a simmer. Cook the noodles for 8 minutes. Drain and rinse the noodles under cold water. Slice the noodles into 2-inch lengths.

In a dry skillet over medium heat, roast the sesame seeds until they brown slightly and smell fragrant.

Prepare a large container of cold water to soften the rice paper wrappers. (I use a large sauté pan because the size and shallow depth work well.) Assembling 1 roll at a time, lay 1 paper in the water until softened, about 2 to 3 minutes. Put the softened wrapper on a flat surface and arrange the mushrooms, noodles, tofu, cucumber, carrots, avocado, basil, cilantro, onion, and the sesame seeds in a line down the center of the wrapper. Sprinkle with oil and, working with your hands, lift up the edge of the rice paper below the filling and fold it over the filling toward the center. Next, fold in the sides of the rice paper toward each other. Finally, roll up the roll. Continue in this way with the remaining filling and rice papers.

To make the dipping sauce, in a small bowl, combine the vinegar and green onion. Slice each roll in half to expose the vibrant colors of the filling. Serve with the dipping sauce on the side.