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.
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