Recipe: Fresh Vegetable Spring Rolls

Every once in a while, along comes a list of ingredients for a recipe that makes you scratch your head in doubt. But in the process of devouring it, your moment of doubt turns into utter delight. This is such a recipe.

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Snap peas mixed with carrot and mango? Soba noodles inside a spring roll? Almond butter and sriracha, yes, please! In this unique, Thai-inspired recipe, the flavors and textures all blend together beautifully for a meal that’s full of sweet and spicy, tangy nutrients along with plenty of crunch. Roll up these delicious delights for an appetizer or afternoon snack.

Ingredients

3 ounces of buckwheat soba noodles
2 tablespoons of unsweetened and salt-free almond butter
1 tablespoon of fresh lime juice
1 tablespoon of rice vinegar
½ teaspoon of sriracha
½ teaspoon of toasted sesame oil
2 scallions, thinly sliced
4 spring roll wrappers (8½-inch circles)
1 ½ cups of mixed salad greens
12 sugar snap peas, thinly sliced lengthwise
1 cucumber, cut into 3-inch, thin strips
1 carrot, cut into 3-inch, thin strips
1 mango, cut into 3-inch, thin strips

Instructions

Fill a medium saucepan with water and bring to a boil. Add the noodles and cook according to the package directions. Drain, run under cold water to cool, and shake out the excess water. Place in a medium bowl.
In a small bowl, whisk together the almond butter, lime juice, vinegar, Sriracha, and sesame oil. Whisk in 1-2 teaspoons of warm water if the dressing is too thick to pour. Pour over the noodles and toss well. Add the scallions and toss again.
Working one at a time, prepare the wrappers according to the package directions. Divide ingredients evenly, and, in the center of each wrapper, fill with the noodles, salad greens, snap peas, cucumber, carrot, and mango. Wrap and roll up like a burrito, slice each in half crosswise, and serve.