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Vegan Soba Noodle Spring Rolls with Peanut Sauce

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

  • 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!

  • Author: Rachel

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