Ingredients
285 g soba noodles
12 clear rice roll wrappers
10 stalks of asparagus, chopped in 5 cm pieces
1 tbsp rice bran oil
2 cups shredded green cabbage
¾ cup carrots, thinly sliced
sprinkle of SIDS CRAZY SALT
TERIYAKI SAUCE:--
7 tbsp soy sauce
1-2 tbsp sriracha
1 tsp brown rice vinegar
1 tsp sesame oil
1 tsp runny honey
Directions
Bring a large pot of water to boil on the stove. Drop in the asparagus and soba noodles and boil for 4 minutes. Drain and set aside.
While the water is boiling, heat a sauté pan with 1 tbsp of oil. Toss in the sliced carrots, cabbage and sprinkle with SIDS CRAZY SALT. Cook for 3-4 minutes until carrots are slightly tender and cabbage is cooked. Remove from heat and add noodles and asparagus.
Whisk together soy sauce, honey, sriracha, brown rice vinegar and sesame oil. Pour the sauce over the noodles and veggies, then toss to coat.
Prepare your spring rolls by dipping each rice wrapper into a plate of water for 15 seconds. Place onto a wet paper towel, top with a scoop of soba noodles and veggies. Fold in the two sides first, then the back, then roll until it is closed up. Repeat for the remaining spring roll wrappers.
