Peanut Noodle Vegetable Spring Rolls + VIDEO

Soba noodles blanketed in a peanut sauce topped with vegetables and wrapped in a rice paper roll! These vegetable spring rolls are to die for! Dip em in extra peanut sauce, you know, just for good measure. See how easy it is to make this healthy recipe even if you are a spring roll newbie!

Don’t limit yourself to salads as the weather gets warmer. Coming from a true salad lover, this shows how highly I think of these spring rolls.

Spring rolls are a great no cooking option and are PERFECT for lunch or dinner. It’s an easy way to pack all your carbs, vegetables, and protein in one little (or big) roll to take with you on the go. They are so easy to make ahead so you can have meals planned out for days. That leaves more time for you to enjoy the warmer weather!

If you’ve never made spring rolls before, it’s certainly a fun recipe to try! Rice paper rolls are common in Vietnamese and Thai cuisines and are typically stuffed with fresh vegetables (sometimes meat or seafood) all served with a delicious dipping sauce. For my love of carbs, and peanut noodles, making a vegan spring roll with noodles was an obvious choice. It’s like noodles and spring rolls had a baby. And the result is beautiful.

Note: You can buy rice paper rolls at an Asian market, the Asian aisle in your grocery store, or even Amazon! What can’t you find on Amazon these days?

HOW TO MAKE SPRING ROLLS

Spring rolls look pretty, but they can take some practice to perfect. Here are some pointers I’ve learned about perfectly my spring rollin’ skills:

1. Have everything ready so you can work efficiently. I usually put all my ingredients in bowls so I can build my roll quickly.
2. Dip rice paper in lukewarm water until it starts to loosen up. If the water is too hot it will be too loose to handle.
3. Shake out excess water and place on a clean surface
4. Pile toppings closer to the bottom edge and be sure not to overstuff it with fillings. Start rolling with a “roll and tuck” technique. As you are rolling with your thumbs, use your other fingers to “tuck” the fillings in. This will help keep a tight roll.
5. Next, fold the sides in, being careful to keep the fillings inside
6. Finish rolling and viola!!

Tip: Rice paper rolls have a smooth side and a textured side. The smooth side should be facing down on your surface.

Ways to customize your vegetable spring rolls:

• Use whole wheat pasta or vermicelli instead of soba noodles
• To make the recipe gluten-free, use a GF pasta like rice noodles
• Substitute peanut butter with almond butter
• Instead of rice paper rolls, use lettuce wraps
• Add extra chili garlic sauce or Sriracha to the dipping sauce for an extra kick
• Try adding bean sprouts, lettuce, or even jicama for a flavorful crunch
• Add tofu for an additional protein boost

Note: Read the ingredients for your soba noodles! If you are vegan, some brands use eggs… eeek!

This vegetable spring rolls recipe is perfect for warmer weather since no cooking is required. Kids would have fun helping out with this recipe making too! Spring rollin’ is actually pretty fun, and therapeutic in a way.

These vegan rolls are fair game for lunch or dinner… or even a midday snack! No judgment here.

So grab your peanut sauce and get to dunkin’!

If you tried these vegetable spring rolls, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Related:
Banh Mi Spring Rolls
Peanut Noodles
Thai Salad with Red Curry Tofu

Peanut Noodle Vegetable Spring Rolls

Saucey peanut noodles and fresh vegetables all wrapped in a rice paper roll! Dip these vegetable spring rolls in extra peanut sauce for a delicious and healthy vegan lunch or dinner recipe. 

5 from 5 votes

Print Pin Rate

Course: Dinner, Lunch, Snack

Cuisine: Asian, Healthy, Plant Based, Vegan, Vegetarian

Keyword: easy recipe for lunch, easy spring roll recipe, lunch recipe for work

Prep Time: 30 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 36 minutes minutes

Servings: 8 rolls

Calories: 270kcal

Author: Amanda

Ingredients

• 1 cup soba noodles dry
• 1 package rice paper rolls
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1 bunch cilantro large stems removed

Peanut Sauce:

• 1 cup natural peanut butter
• 3/4 cup warm water
• 1 teaspoon sesame oil
• 2-3 Tablespoons chili garlic sauce (omit if you do not like spice)
• 3 Tablespoons liquid aminos can substitute with soy sauce or tamari
• 2 Tablespoons agave nectar can substitute with honey
• 1 inch fresh ginger peeled and minced
• 3 cloves garlic minced

Instructions

• Bring a medium-sized pot of water to a boil
• Cook soba noodles for 6 minutes (or according to package)
• Drain and set aside
• In a small mixing bowl, add all ingredients for peanut sauce and whisk together
• Remove about a 1/2 cup of the peanut sauce and set aside in a small bowl. Add cooked soba noodles to the remaining peanut sauce and mix together
• In a large mixing bowl, fill with warm water for the rice paper rolls
• Gather all your ingredients in an assembly line. The bowl of warm water, rice paper rolls, cilantro, a bowl of carrots, a bowl of cabbage, and noodles
• One at a time, dip a rice paper roll in the water until it becomes loose. Shake excess water and place smooth-side down on a plate or clean surface
• Place a small handful of cilantro, then carrots, then cabbage, and last the noodles on the bottom of the rice paper roll about 1 inch up
• Start rolling with a “roll and tuck” technique. As you are rolling with your thumbs, use your other fingers to “tuck” the fillings in. This will help keep a tight roll.
• Fold in the left side, then the right and finish rolling
• Repeat steps until all rolls are made

Video

Nutrition

Serving: 1small-medium sized roll | Calories: 270kcal | Carbohydrates: 31.9g | Protein: 9.9g | Fat: 11.7g | Saturated Fat: 2.3g | Sodium: 446mg | Potassium: 251mg | Fiber: 2g | Sugar: 5.6g | Calcium: 20mg | Iron: 1.3mg

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