It’s about time we spring roll again!
And this time, I went messy, slurpy, salty, spicy, crunchy, saucy soba noodle style. So saucy that you don’t even need a dipping sauce. That’s certainly hard to believe because I sure do love me some dipping sauces. But, nope. Not necessary. It’s that easy and delicious my friends.
I was inspired to make this dish after speaking a peak at Minimalist Baker’s Pad Thai Spring Rolls. Her spring rolls looked absolutely mouth-watering, packed full with thin rice noodles drenched in yummy pad thai sauce and crunchy veggies. Yes please!
I knew right then I had to try my hand at this— but with my own simple, healthy flair. Her rolls take about an hour to make, which is totally fine on the weekend, but I’m always looking for those quick and easy 30-minute weeknight meals. I used soba noodles (which are naturally gluten free and naturally DELICIOUS), crunchy cabbage, carrots, and asparagus, and a homemade teriyaki sauce to douse the whole lot in. After 15 quick minutes of chopping and cooking, I was rolling away (and getting messy through the whole process). Within 25 minutes I was chomping away on these tasty
little rolls, not craving a single bit of dipping sauce once as I devoured them.
Oh, and Nate approved, too. When he said, “These are the best ones you’ve made yet!” as he was shoving his 4th roll into his mouth (and yes, sriracha was everywhere), I could see I had a clear winner. Success.
So start rolling these puppies up! They’re tasty enough to feel like you’re indulging, but healthy enough that you can eat 4 and still feel like you made an awesome decision today. Who are we kidding, spring rolls are always an awesome decision.