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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.
Course Appetizer, Main Course, Snack
Cuisine Vegan, Vietnamese
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 rolls
Calories 230kcal
Author Elephantastic Vegan



  • 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! :)


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.


Calories: 230kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 234mg | Potassium: 516mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 8.4mg | Calcium: 51mg | Iron: 2.1mg