Perfect for a light lunch, appetizer, or warm-weather dinner, these fresh, vibrant spring rolls are packed with shrimp, avocado, crunchy vegetables, herbs, and whole wheat soba noodles.
Feel free to customize them with your favorite veggies or swap tofu instead of the shrimp. You can make a day ahead and cover with a moist paper towel to keep them fresh. You can find all of these ingredients at Berkley Bowl or Whole Foods.
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INGREDIENTS:
For the Spring Rolls (makes 8–10 rolls):
- 8–10 rice paper wrappers
- 12–16 medium shrimp, peeled, deveined, and cooked
- 4 oz whole wheat soba noodles, cooked and cooled
- 1 small carrot, julienned
- 1/2 cucumber, julienned
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded purple cabbage
- 1 ripe avocado, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
For the Peanut Dipping Sauce:
- 1/3 cup creamy peanut butter
- 1 ½ Tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1–2 tsp honey or maple syrup
- 1 garlic clove, minced
- 1–2 Tbsp hot water (for thinning sauce, as needed)
- A squeeze of lime juice
- Add hot sauce for a bit of heat to your liking
INSTRUCTIONS:
- Prep the Filling: Cook and chill the soba noodles according to package instructions. Slice all vegetables and avocado thinly. If needed, cook the shrimp and slice in half lengthwise.
- Make the Sauce: Whisk all sauce ingredients in a bowl until smooth, adding hot water as needed for a pourable consistency. Set aside. Sauce can be made ahead.
- Assemble the Rolls: Fill a shallow bowl with warm water. Soak one rice paper wrapper for about 10 seconds, then lay flat. Add shrimp, noodles, veggies, avocado, and herbs. Fold in the sides and roll tightly like a burrito.
- Serve: Slice each roll in half at a diagonal and serve with peanut dipping sauce.