So this is my first spring roll recipe EVER. And I don’t think I am stopping here. All I have to say is holy flipping AMAZEBALLS. I am now a spring roll addict.
Last month, my friend Lisa introduced me to a spring roll from a local vegan sushi place here in NYC. I took one bite of them and basically fell in love. It was called “nutty buddy”. She literally said to me “this reminds me of you”. Probably because it is filled with peanut butter and soba noodles. Two of my absolute favorite things ever. And when I came home later that night, I couldn’t stop thinking about this damn spring roll. Basically am drooling just thinking of them right now too.
I have also been on a complete soba noodle addict recently. I don’t usually obsess over many grains, but soba noodles are by far my favorite. And I am not going to lie, I was 100% intimidated when I decided to make spring rolls. I was like a lost puppy in Whole Foods looking for what papers to by and how to even use them. Luckily the back of the rice papers package had instructions on how to use them so all I had to do was follow along.
These Soba Noodle Spring Rolls are filled with so many delicious ingredients that go so well together. Besides the soba noodles, they are filled with carrots, cucumbers, avocado, peanuts, cilantro and organicgirl sweet pea greens. You can also add some baked tofu, shrimp or chicken if you need a little something extra. I personally loved these as they are but feel free to get creative.
The best part about these Soba Noodle Spring Rolls is the sauce we get to dip them in. Creamy PEANUT SAUCE. Because what is not to love about peanut anything? I am officially starving as I dip this post for you babes. The sauce is also super easy to make. All you need is creamy peanut butter (code RACHL for free shipping on $20 orders and surprise nut butter packets!), chili garlic oil, honey (or maple syrup if vegan), lime and some soy sauce.
I will probably be making these every single week now. I also made a bunch and kept them in the fridge so I had an easy go-to lunch ready to eat. You can snack on these, eat a few for lunch, serve them as an appetizer, literally anything! They stay pretty well in the fridge for about 5 days or so. Obviously the avocado will brown a little but it’s not too bad. The sauce also stays well. You can reheat it so it’s warmer or just eat cold like I do.
Finally, if you make these Soba Noodle Spring Rolls with Creamy Peanut Sauce, let me know! Post about them on social media or leave a comment below. I would love to hear what you think of them.
[bctt tweet=”Vegan Spring Rolls filled with Soba Noodles! #vegan #glutenfree” username=”rachLmansfield”]
Soba Noodle Spring Rolls with Creamy Peanut Sauce
- 10 rice paper wraps
- 1 cup organicgirl sweet pea greens
- 1 cup cooked soba noodles
- 1 cup julienned carrot
- 1 cup julienned cucumbers
- 1/3 cup unsalted peanuts (cashews would be good too)
- 2 avocados sliced into cubes (or 1 large avocado)
- 4 tablespoons cilantro
- Optional: baked tofu, shrimp
Creamy Peanut Sauce
- 1/3 cup unsalted creamy peanut butter (see above for what brand)
- 1 tablespoon reduced sodium soy sauce
- 1-2 tablespoons honey (maple syrup or agave will work)
- 1 tablespoon lime juice
- 1/2 teaspoon chili garlic sauce
- Hot water to thin, varies each time
- In a small sauce pan, combine ingredients for Creamy Peanut Sauce
- Turn stove to medium heat and let the ingredients melt together creating a sauce, stir frequently for about 5-10 minutes
- Pour sauce into a bowl once done and set aside
- In a shallow dish, pour some hot water and fill about ⅓-1/2 way
- Take a rice paper wrapper and completely submerge it in the water 10 to 15 seconds, until pliable
- Place the rice paper onto a damp cutting board and begin making spring roll
- Place a handful of soba noodles followed by veggies, avocado and unsalted peanuts
- Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly to form the spiring roll
- Repeat with remaining rice papers, enjoy with Creamy Peanut Sauce
- *Will stay good in fridge for about a day but not longer because of avocado*
Thank you OrganicGirl for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!