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peanut noodle vegetable spring rolls in bowl with peanut sauce, lime wedges, and cilantro on light blue background

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. 

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
Cook Time 6 minutes
Total Time 36 minutes
Servings 8 rolls
Calories 270 kcal

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

  1. Bring a medium-sized pot of water to a boil

  2. Cook soba noodles for 6 minutes (or according to package)

  3. Drain and set aside

  4. In a small mixing bowl, add all ingredients for peanut sauce and whisk together

  5. 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

  6. In a large mixing bowl, fill with warm water for the rice paper rolls

  7. 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

  8. 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

  9. 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

  10. 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.

  11. Fold in the left side, then the right and finish rolling

  12. Repeat steps until all rolls are made

Nutrition Facts
Peanut Noodle Vegetable Spring Rolls
Amount Per Serving (1 small-medium sized roll)
Calories 270 Calories from Fat 105
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 2.3g 12%
Sodium 446mg 19%
Potassium 251mg 7%
Total Carbohydrates 31.9g 11%
Dietary Fiber 2g 8%
Sugars 5.6g
Protein 9.9g 20%
Calcium 2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.