Mushroom Soba Spring Rolls

mushroom soba spring rollThis grab and go delight tastes best when fresh, but also will store for 1-2 days if wrapped with plastic wrap.  For this recipe I used a brown rice spring roll wrap.


  • 1 ¾ cup cooked soba noodles
  • 2 Tbsp. canola oil
  • 1/3 cup natural peanut butter (smooth or chunky)
  • 1 teaspoon red pepper flakes
  • 6 oz. portabella mushrooms, cut into ¼” strips
  • 2 cups coleslaw mix
  • ¼ cup chopped cilantro
  • 12 – spring roll wrappers
  • Dish of warm water


  1. Prepare soba noodles according to package directions.  A stack about one-inch in diameter is enough to prepare the necessary amount of noodles.
  2. When the noodles have cooked immediately drain and rinse with cold water.  Set aside.
  3. Heat the canola oil in a 12” skillet.  Add peanut butter and red pepper flakes.  Add portabella mushrooms strips and cook for 3-5 minutes.  Flip mushroom strips and cook another minute.
  4. Add coleslaw mix and cook until the cabbage and carrots are soft and partially cooked.  Add soba noodles and chopped cilantro and toss mixture.
  5. Remove from heat.
  6. Follow package directions to soften spring roll wrappers.  Most require that each wrapper be dipped in warm water for 10-15 seconds to soften.  Immediately add a heaping ¼ cup of soba noodle and mushroom mix to one end of the roll.  Fold the sides of the wrapper over the mixture and then roll to complete.

Yield: 12 spring rolls

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Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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