Spicy Teriyaki Soba Noodle Spring Rolls

Vegan-Gluten Free


  • 10 ounces soba noodles( 100 percent buckwheat)
  • 12-14 spring roll wrappers
  • 10 stalks of asparagus, chopped into 2-inch pieces
  • 2 tablespoons olive oil
  • 2 cups shredded green cabbage
  • ¾ cup carrots, thinly sliced

Spicy Teriyaki Sauce:

  • ½ cup Keli’s Pineapple Luau Teriyaki
  • 2 tablespoons Keli’s Pele’s Fire Sriracha Teriyaki, to taste


  • Bring a large pot of water to boil on the stove. Drop in the asparagus and soba noodles and boil for 4 minutes. Drain.
  • Heat a saute’ pan with 1 tablespoon olive oil. Toss in the sliced carrots and cabbage. Cook for 3-4 minutes on medium heat, or until carrots and cabbage is cooked. Remove from heat add the noodles and asparagus into the pan.
  • Whisk together the Pineapple Teriyaki and the Sriracha Teriyaki. Pour sauce over the noodles and vegetables, then toss to coat.
  • Prepare spring rolls by dipping each rice wrapper into a plate of water for 15 seconds. Then, place onto a wet paper towel and top with a scoop of soba noodles and vegetables. Fold in the two sides, then the back, then roll until the spring roll is closed up. Repeat for remaining spring rolls wrappers.

Serves: 10-12