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.