Teriyaki Soba Noodle Spring Rolls

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.


Teriyaki Soba Noodle Spring Rolls // pumpkin & peanut butter


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.


Teriyaki Soba Noodle Spring Rolls // pumpkin & peanut butter

Teriyaki Soba Noodle Spring Rolls // pumpkin & peanut butter

Teriyaki Soba Noodle Spring Rolls // pumpkin & peanut butter


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.



Teriyaki Soba Noodle Spring Rolls // pumpkin & peanut butter

Teriyaki Soba Noodle Spring Rolls

Serves 12-14 wrappers
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Main Dish


  • 10 oz soba noodles
  • 12-14 spring roll wrappers
  • 10 stalks of asparagus, chopped into 2 inch pieces
  • 1 tablespoon olive oil
  • 2 cups shredded green cabbage
  • 3/4 cup carrots, thinly sliced

for the teriyaki sauce

  • 7 tablespoons low sodium soy sauce or tamari (if gluten free)
  • 1-2 tablespoons sriracha (depending on your preferred spice level)
  • 1 teaspoon brown rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon agave syrup or honey


Step 1
Bring a large pot of water to boil on the stove. Drop in the asparagus and soba noodles and boil for 4 minutes. Drain and set aside.
Step 2
While the water is boiling, heat a sauté pan with 1 tbsp of olive oil. Toss in the sliced carrots and cabbage. Cook for 3-4 minutes on medium heat, or until carrots are slightly tender and cabbage is cooked. Remove from heat and add the noodles and asparagus into the pan.
Step 3
Whisk together the teriyaki sauce by coming the soy sauce, agave, sriracha, brown rice vinegar, and sesame oil. Pour the sauce over the noodles and veggies, then toss to coat.
Step 4
Prepare your spring rolls by dipping each rice wrapper into a plate of water for 15 seconds. Then place onto a wet paper towel, top with a scoop of soba noodles and veggies, the fold away! I fold in the two sides first, then the back, then roll until it is closed up. Repeat for the remaining spring roll wrappers.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Wow, Liz! I LOVE this idea! I haven’t had a good spring roll in such a long time – looks like I’m going to need to give these a try soon!

    • Thanks Alexa! They’re seriously delicious 🙂

  2. Looks great! Looking forward to giving it a try.
    A small heads up for our GF friends — most soba noodles you find are made with wheat as well as the GF buckwheat so read the labels. One safe brand is Eden Selected — made with 100% buckwheat. Found ours at Whole Foods.

    • Thanks for that tid-bit— mine were labeled gluten free so I totally assumed they all were! So good to know!

    • Thanks Lisa! Love the idea of adding shrimp or tofu— let me know how it goes 🙂

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