Author: Marvellina
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Shrimp Rolls:

  • Oil for deep-frying
  • 1/2 tsp diced fresh chili pepper
  • 2 tsp chopped fresh coriander
  • Juice of 1 1/2 limes
  • 1/2 tsp minced fresh ginger
  • 1/2 tsp white sesame seeds
  • 12 large shrimp , shells removed but leave the tails on
  • 12 wonton wrappers

Soba Noodles Salad:

  • 2 1/2 cup cooked , drained soba noodles (follow the instruction exactly on the package you bought on how to cook the noodles and avoid overcooking)
  • 1/2 cup chopped red bell pepper
  • 4 Tbsp diced pickled ginger (available in Asian grocery or ethnic section at non-Asian grocery)
  • 4 Tbsp chopped fresh coriander
  • 1 cup diced fresh tomato
  • 1/2 cup bean sprouts
  • 1/2 medium mango , peeled and diced

Black Sesame Dressing (makes 1 1/2 cups)

  • 1/2 cup red wine vinegar
  • 1 tsp chopped fresh ginger
  • 1 tsp chopped garlic
  • Salt and pepper
  • 1 cup olive oil
  • 2 tsp black sesame seeds or toasted white sesame seeds


  • In a mixing bowl or blender, combine the vinegar, ginger, garlic, and salt and pepper to taste. Mix well and slowly add the olive oil and then the sesame seeds. If using a blender, add the olive oil in a drizzle with the blender on slow speed, but stir in the sesame seeds after transferring mixture to a jar or bowl. Refrigerate until ready to use
  • Heat oil to 375 F. Combine the chili pepper, coriander, lime juice, ginger,and sesame seeds in a bowl. Place shrimp in marinade and let sit for 15 minutes
  • Place a shrimp on each of the wonton wrappers and, fold over the body of the shrimp leaving the tail out (for presentation purpose) and secure shut by moisten the edge with some of the marinade juice and pinch the edges together to seal. Deep-fry the shrimp rolls until golden and crispy, about 2 minutes. Set aside to drain on paper towels
  • Combine the ingredients for noodles and mix until well coated with the dressing. Serve the noodles alongside the shrimp rolls. You can chill the noodles first if you like to eat it cold