I bought these rice papers at Whole Food about a week ago. I say a week ago because I pondered what to do with them for about that long. My mind was wondering, "How difficult are those little spring rolls?" and "Do I need some special skill to wrap them up all tight like the professionals?" Finally, I attempted what looked so difficult and it was sooo easy . . .

Dip, Top & Roll!

Give them a try and let me know what other spring roll recipes you love!

WHAT YOU NEED:

JULIENNE PEELER

INGREDIENTS

Rice Papers
Arugula
Carrot
Zucchini
Brown Rice Noodles or soba Noodles
Green Onions
Sesame Oil
Rice Vinegar
Tamari
Garlic Chili Sauce
Teriyaki or Ponzu Sauce
Cashews
Cilantro
Avocado
Sesame Seeds

PRINTABLE RECIPE

Noodle Spring Rolls

VEGAN + GLUTEN FREE

Makes: 4 Rolls

Total time: 15 min

PRINT OR DOWNLOAD RECIPE

INGREDIENTS:

NOODLE MIX (or use leftover Teriyaki Soba Noodles)

4 rice papers (I used these)
4 large arugula leaves
1/2 cup carrot noodles (to "noodle-ize")
1/2 cup zucchini noodles (to "noodle-ize")
1 cup cooked, rice or soba noodles (I used these)
2 green onions (mostly whites)
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon tamari
1/2 teaspoon garlic chili sauce
2 teaspoons teriyaki or ponzu sauce (see below)

TOPPINGS

avocado slices
chopped cashews
cilantro
sesame seeds

DIPPING SAUCES:

Trader Joes Sweet Chili Sauce
Homemade Ponzu Sub:
- 1/2 Tamari
- 1/2 Rice Vinegar
- garlic chili sauce to taste

INSTRUCTIONS

MIX NOODLES:

Boil pot of salted water and cook noodles per instructions (they cook quickly - 2-3 minutes). Drain and set aside.
Mix homemade teriyaki sauce or ponzu sauce per instructions above.
"Noodle-ize" carrots and zucchini. Chop green onions (My FAV chopper).
Toss the noodles, zucchini, carrots and scallions with sesame oil. And tamari, rice vinegar, teriyaki (or ponzu) and garlic chili sauce. Toss again. Taste and adjust seasonings.

DIP, TOP & ROLL:

Dip Rice paper in warm water for about 30 seconds until it softens.
On bottom third of rice paper, top with large arugula leaf (or a few small ones), noodle mix, and toppings.
Roll up like a burrito.
Garnish with sesame seeds and cilantro. Enjoy with dipping sauces!

MAKE-AHEAD PREP:

Mix and refrigerate separately:
- Teriyaki or ponzu sauce
- Noodle dressing (tamari, rice vinegar, teriyaki (or ponzu) & garlic chili sauce)
- All noodles (carrot, zucchini & rice/soba noodles) with green onions and sesame oil
When ready to eat:
- Dress noodles.
- Dip, Top, & Roll!