Spicy Teriyaki Soba Noodle Spring Rolls
Vegan-Gluten Free
Ingredients:
- 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
Directions:
- 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.
