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Vegan Soba Noodle Spring Rolls with Peanut Sauce

July 11, 2022

Vegan Soba Noodle Spring Rolls with Peanut Sauce for dipping! An easy and healthy meal to make that takes 15 minutes to put together.Vegan Soba Noodle Spring Rolls with Peanut Sauce for dipping! An easy and healthy meal to make that takes 15 minutes to put together.

This is an original rachL blog recipe guys. One that I am re-sharing on the blog to give it a refresh. And it is also one that is in my cookbook!

I was first inspired to make these from a restaurant I went to in NYC years ago. I was shocked that I actually enjoyed eating a vegan recipe and felt satisfied after. This is when I started exploring more plant-based eats and as you know – we have come a long way since then!

These spring rolls are so yummy. And they are also great for kids. Ez loves them (especially the dipping sauce!).

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients you need to make soba noodle spring rolls and peanut sauce:

  • Creamy peanut butter – if you can’t do peanuts, cashew butter or almond butter works too
  • Coconut aminos – or use soy sauce if you don’t have coconut aminos
  • Maple syrup – I like adding this for a little sweetness to the sauce
  • Sesame oil – if you don’t have this just use avocado or olive oil
  • Rice paper wraps – this can be tricky to find. Every store keeps them somewhere else – I just ask someone in the store to help!
  • Soba noodles – look for gluten-free if needed or you can use brown rice noodles
  • Leafy greens – I like using baby arugula or spring mix
  • Sliced carrots – I love adding these for a crunch
  • Sliced cucumbers – same with these!
  • Unsalted raw peanuts – same as the peanut butter above. You can also use crushed cashews and almonds
  • Avocados – love adding fresh avocado in these
  • Cilantro – fresh cilantro sprinkled on top of the rest of the spinet roll ingredients!

How to make vegan spring rolls with dipping sauce:

  1. In a small pot, combine sauce ingredients and warm over medium low heat until sauce is smoothly combined. Remove pot from heat and set aside
  2. Make the rolls by filling a shallow bowl with water and submerge a rice paper wrap in the water for 15 seconds and transfer to a damp cutting board
  3. Place a small handful of each ingredient for the rolls in the center and fold the bottom half of the wrap up over the filling, tuck in the sides and then roll it up tightly to form the spring roll
  4. Set aside and repeat for the rest of the wraps
  5. Dip in the sauce and enjoy!

FAQs on making spring rolls:

  • What is a spring roll? Traditionally spring rolls are fried and have pork, carrot and other veggies in them. But this is a lighter version. Some call it a summer roll!
  • Can you make these spring rolls a day ahead? Totally! These are a great meal prep option. I love making them and keeping them in the fridge for the week. I usually end up eating brown avocado then but if you want, just omit the avocado or add on top when you eat.
  • Are these spring rolls gluten-free? Yes just use gluten-free noodles! We found gf soba noodles to use.

A few other delicious and healthy recipes to make:

Creamy Whipped Feta Pasta Salad

The Best Homemade Chicken Meatballs

Vegan Thai Noodle Salad with Peanut Dressing

10-minute Greek Tortellini Salad (gluten-free)

Print

Vegan Soba Noodle Spring Rolls with Peanut Sauce

Vegan Soba Noodle Spring Rolls with Peanut Sauce for dipping! An easy and healthy meal to make that takes 15 minutes to put together.

  • Author: Rachel
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: Serves 4-5 1x

Ingredients

Scale

Peanut dipping sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons coconut aminos
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sesame oil

Spring rolls:

  • Hot filtered water, for soaking
  • 10 rice paper wraps
  • 1 cup cooked soba noodles (look for gluten-free if needed)
  • 1 cup leafy greens
  • 2/3 cup thinly sliced carrots
  • 2/3 cup thinly sliced cucumbers
  • 1/3 cup unsalted raw peanuts
  • 2 medium avocados, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a small pot, combine sauce ingredients and warm over medium low heat until sauce is smoothly combined. Remove pot from heat and set aside
  2. Make the rolls by filling a shallow bowl with water and submerge a rice paper wrap in the water for 15 seconds and transfer to a damp cutting board
  3. Place a small handful of each ingredient for the rolls in the center and fold the bottom half of the wrap up over the filling, tuck in the sides and then roll it up tightly to form the spring roll
  4. Set aside and repeat for the rest of the wraps
  5. Dip in the sauce and enjoy!

Notes

*Store leftovers in fridge for 5 days. I eat these cold/room temp!

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