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Soba Noodles Summer Rolls

These vegan & gluten-free Soba Noodles Summer Rolls are the perfect treat for summer! They are light & fresh. Best served with a Peanut Butter Dip.

Soba Noodles Summer Rolls

I’ve been meaning to remake my old Summer Rolls recipe from the blog but ended up making another version, because the last times I made Summer Rolls I made them slightly different. I love the combination of raw carrot strips, avocado slices, crispy curried tofu, fresh salad, cucumber slices, chopped salad and soba noodles. I have a few dishes that I eat regularly and Summer Rolls are definitely one of those! Depending on what veggies I have at home, I make slight alterations.

Soba Noodles Summer Rolls

This recipe is quite different than the old one! I used cheap rice wrappers in the old recipe that ripped easily, so I had to use two rice wrappers – not in this one! I really noticed that the quality of the rice wrappers makes a different! It was nerve-wrecking using the easily-ripping rice wrappers, now with the new rice wrappers I’ve got it actually makes fun! Can you imagine?!

Soba Noodles Summer Rolls

Making the Summer Rolls is super easy, once you’ve figured the process out. I first prep all the veggies, so I don’t have to deal with that and then prepare one dish with water (to soak the rice wrapper in), in another wet dish I’m adding the fillings onto the rice wrapper and a third dish to place the finished Summer Rolls onto!

Soba Noodles Summer Rolls

I’m using large rice wrappers, use less filling if you use smaller ones. Try not to overstuff them, because they’ll be harder to roll. And try to roll them as tight as possible, so they won’t fall apart when eating.

Soba Noodles Summer Rolls

Tadaaa. The first finished Summer Roll!

Soba Noodles Summer Rolls

Sprinkling with black and white sesame seeds is optional (but not really!). So good! Yumm!

Soba Noodles Summer Rolls

Soba Noodles Summer Rolls

Elephantastic Vegan
These vegan & gluten-free Soba Noodles Summer Rolls are the perfect treat for summer! They are light & fresh. Best served with a Peanut Butter Dip.
5 from 1 vote
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Appetizer, Main Course, Snack
Cuisine Vegan, Vietnamese
Servings 4 rolls
Calories 230 kcal

Ingredients
 
 

Instructions
 

  • Cook the soba noodles according to the instructions, drain them when cooked & rinse them under cold water. Set aside.
  • Pan-fry the Tofu (I added salt & curry powder to mine).
  • Meanwhile prep all your veggies: Julienne-slice the carrots, peel & slice the avocado, cut the cucumber in slices.
  • Let one rice wrapper after another soak in water until they're soft and transfer it on a moist plate.
  • Place the veggies, tofu and soba noodles in the lower 1/3 of the rice wrapper, fold in the sides and roll it in as tight as possible.
  • Repeat for the other Summer Rolls & sprinkle them with black and white sesame seeds for the looks! :)

Notes

To make the Peanut Butter Dip simply put a tablespoon of peanut butter in a small pot and whisk with water (until desired consistency reached) and a dash of salt and let it cook for on low heat until it's smooth.

Nutrition

Calories: 230kcalCarbohydrates: 26gProtein: 10gFat: 10gSaturated Fat: 1gCholesterol: 1mgSodium: 234mgPotassium: 516mgFiber: 4gSugar: 2gVitamin A: 1475IUVitamin C: 8.4mgCalcium: 51mgIron: 2.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Soba Noodles Summer RollsShould you decide to give these vegan & gluten-free Soba Noodles Summer Rolls a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^

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Recipe Rating




Frankie

Monday 16th of November 2015

Quick Question: how do you store these if you're preparing the night before? I've made them before, put them in the fridge and they stick to each other and rip. Any suggestions?

Bianca

Monday 16th of November 2015

Hi Frankie, the best way is to make them fresh (you can prep the ingredients and the next day you only have to soak the rice papers and wrap them). If you still want to prepare the ahead, I'd suggest putting them in a air-tight container (so they don't dry out) in the fridge & separating them with non-stick parchment paper-strips?

Crystal

Monday 29th of June 2015

Okay, so making these! I love rice paper rolls!

Crista

Thursday 25th of June 2015

these look so pretty and yummy :)

bianca

Thursday 25th of June 2015

Thank you Crista!! :D

Liz

Wednesday 13th of May 2015

Yummy!!! I'm in loved with summer rolls and you made them even better by adding soba noodles! Thanks for the recipe :)

bianca

Wednesday 13th of May 2015

Oh, thank you so much, Liz! :) Summer Rolls are so damn delicious. I could eat them every day :D

Alice | Aliciouslog

Sunday 10th of May 2015

Oh-so-yummy!!! Why do I have to come across this recipe at 10:41pm?!?!?! That's way too late to have a cook-up (also, I've already brushed my teeth, just wanted to check what's new before going to bed) and much too early for a soba-noodle breakfast. Drooling all over my laptop now.

bianca

Monday 11th of May 2015

Thank you so much, Alice! I've been eating summer rolls constantly since then. I'm so in love! It's the perfect food for really sunny days when one doesn't want to eat that much or that unhealthy (except for the peanut butter dip of course, but it's simply not optional!) :D And now I have to leave this site without looking at the pictures, otherwise I'll end up making summer rolls again today.