Peanut Soba Spring Rolls

Peanut Soba Spring Rolls on a board / loveandlemons.com

This recipe is a continuation of yesterday’s post… aka. my version of cooking once and eating 3 times. Adding some slight variations each time. These spring rolls are what you make with your leftover noodles when you have barely any left. A little goes a long way to filling these things up.

peanut soba spring rolls / loveandlemons.com

Cook a few mushrooms, slice an avocado, and add some herbs or greens. I would usually make a peanut sauce for dipping but there’s no need for that here because peanut-y goodness is already in the noodles. Serve with some ponzu or light soy sauce and enjoy.

peanut soba spring rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: appetizer
Serves: 4 spring rolls
Ingredients
  • leftover peanut noodles (about 4 oz.)
  • 4 vietnamese rice spring roll wrappers
  • ½ teaspoon olive oil
  • 1 cup enoki, hon shimeji, or shiitake mushrooms
  • ½ teaspoon soy sauce
  • handful of fresh basil & mint leaves
  • ½ avocado, sliced
  • ¼ cup microgreens
  • ponzu or soy sauce for dipping
Instructions
  1. Cook the mushrooms by heating a skillet to medium. Add a little bit of oil, then the mushrooms. Cook until browned and soft, about 5 minutes. Remove from heat, toss with soy sauce, and let them cool to room temp.
  2. One at a time, dip rice papers into warm water for 5 seconds. Remove and place on a clean towel.
  3. Place the noodles, mushrooms, avocado, herbs and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
  4. Serve with ponzu for dipping.
Notes
I like these wrappers. You can find them at whole foods or any asian market.

peanut soba spring rolls
 
Author:
Ingredients
  • leftover peanut noodles
  • vietnamese rice spring roll wrappers
  • mushrooms
  • basil & mint
  • avocado slices
  • ponzu for dipping (or ½ soy sauce, ½ rice vinegar)
Instructions
  1. Cook the mushrooms by heating a skillet to medium. Add a little bit of oil, then the mushrooms. Cook until browned and soft. Remove from heat, add a little soy sauce, and let them cool to room temp.
  2. Wrap ingredients in spring roll rice wrappers. 1. One at a time, dip rice papers into warm water for 5 seconds. 2. Remove and place on a clean towel. 3. Place ingredients in the center (horizontally), wrap & tuck the sides, then the bottom flap, and then carefully tuck and roll until closed. Serve with ponzu for dipping.
Notes
I like these wrappers. You can find them at whole foods or any asian market.

this post was originally created for Refinery 29

41 comments

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Rate this recipe (after making it):  

  1. Emma from coconutandberries.com
    10.07.2013

    This is such a great idea! They’re almost too pretty to eat- the key word being almost 😉

  2. “aka. my version of cooking once and eating 3 times.”

    That is my kind of cooking! I love spring rolls…

  3. Cláudia Vasconcelos
    10.07.2013

    A very very wonderful idea 🙂
    Delicious…

  4. connie from heshewee.wordpress.com
    10.07.2013

    This is exactly what I want for dinner! You guys always have the most amazing recipes 🙂

    • jeanine from loveandlemons.com
      10.08.2013

      I know, I could eat spring rolls every day 🙂

  5. Mmm these sound and look delicious! I love making different variations of rice wraps, and I love your cook once, eat 3x thinking. I tend to do most of my meal prep on the weekends, and these might have to be on next week’s menu!

    • jeanine from loveandlemons.com
      10.08.2013

      thanks! It was fun to come up with 🙂

  6. Tieghan from halfbakedharvest.com
    10.07.2013

    Yes! 3 recipes and they are all delicious, easy and SO pretty! Count me in!

  7. These are always a perfect refreshing treat, even in the winter. All you need to do is warm up the dipping sauce and you’ve got a great fresh and crunchy meets warm and comforting!

    • jeanine from loveandlemons.com
      10.08.2013

      Thanks! Yep, I usually just stuff them with whatever I have around 🙂

  8. Maya
    10.08.2013

    Aren’t these actually summer rolls though because they aren’t fried? Either way they look delicious.

  9. I have leftover noodles with carrot ginger dressing–you’ve inspired me to spring-roll them.

  10. I love getting a lot of different meals out of only cooking once! These spring rolls look divine!

  11. Gaby from whatsgabycooking.com
    10.08.2013

    What a gorgeous plate of deliciousness! Wishing I had some right now!

  12. Julia from bananenblatt.blogspot.co.at
    10.09.2013

    Hi Jeanine!
    i just discovered your site via a pin of your curried sweet potato soup on pinterest, and i immediately fell in love with it! The bright design and beautiful food photography really caught me! I will browse your past recipes a bit now and look which recipe i could try with the stuff i have on hand…
    Wish you a nice day!
    Julia

    • jeanine from loveandlemons.com
      10.10.2013

      thanks Julia, and welcome!

  13. Tracy
    10.10.2013

    These spring rolls look delicious and easy! Any suggestions on a brand of gluten free ponzu sauce? Thanks!

  14. Claudia from Buenprovechoblog.com
    10.21.2013

    This looks soooo good! Love spring rolls!

  15. Mimi
    08.29.2015

    Were are the ingredients measurements?
    Love the recipe but can’t cook without the measurements.
    I would appreciate if you email me.

    Thank you!

    • jeanine from loveandlemons.com
      08.30.2015

      it’s fixed now – sorry about that!

  16. Paul Salmeh
    09.06.2015

    Hi. In Lebanon this type of spring rolls are called “nems” (chinese name?). They are served with a sweet thick dark sauce (with soya sauce or hoisin sauce?). Sometimes the rolls are stuffed with shrimps. Delicious. Couldn’t find anything in french cuisine by the name of nems !

  17. I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. keeeping sharing!

  18. I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. It combines two of my favorite things –soba spring keeeping sharing!

  19. thue xe may
    05.15.2017

    Delicious, Love it. It’s very easy for me. Thanks for sharing !

    • thue xe may
      05.15.2017

      Delicious, Love it. It’s very easy for me. Thanks for sharing !

  20. Emily
    02.19.2019

    Oh wow, these look absolutely delicious and a great idea to use leftovers to make them too! Now I’m craving these for dinner!

    Emily | Snippets of Emily’s Life xx

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.