Soba Noodle Spring Rolls with Almond Butter Miso Sauce

Prep Time 30 minutes
Cook Time 0 minutes
Servings 6 rolls
Soba noodles are a Japanese specialty made with buckwheat. Thin and flavorful, they're delicious whether they're served cold or hot, and they're a great addition to Asian soups, stir-fries, or nutritious salads. They're also a great substitute for rice noodles in a spring roll! In this recipe, soba noodles are rolled with fresh fillings like juicy mango and creamy avocado. The spring rolls are accompanied by a completely unique and tasty sauce with a base of almond butter, tahini and miso. If you haven't already tried PRANA's Almond Butter, now's the time. It's completely unlike any other on the market, full of the delicate and amazing flavor of European almonds, and with an incredibly rich and smooth texture. It's made with blanched almonds, meaning that the almond skin has been removed, making it easier to digest. They're also lightly roasted, to ensure that you get the truest almond flavor possible!

How It's Made: Almond Butter & Miso Sauce


  • 1 1/2 tablespoons of almond butter
  • 2 tablespoons of tahini
  • 1 tablespoon of rice vinegar
  • ½ tablespoon of miso 
  • 1 tablespoon of maple syrup
  • 3 tablespoons of water
  • 1 small clove of garlic
  • ⅛ teaspoon of sea salt
  • Fresh ground pepper
  • Chili powder to taste


  1. Mix all the ingredients until the sauce is smooth and creamy. Season to taste

How It's Made: Soba Noodle Spring Roll


  • 6 sheets of rice paper
  • Soba noodles
  • A few leaves of Boston lettuce
  • 1 mango, peeled and sliced into strips
  • 1 sliced avocado
  • 1 1/2 cups of grated carrots
  • 1 Lebanese cucumber, julienned
  • 1 to 2 green onions, minced
  • 1 tablespoon of sesame seeds


  1. Cook the soba noodles in a large pot of boiling water, as per the package directions (usually about 5 to 8 minutes is enough). Drain and rinse under cold water to stop the noodles from cooking. Toss with a bit of olive oil so that the noodles don't stick together and set aside. 
  2. Prepare and chop the veggies while the noodles are cooking. 
  3. Prepare a large bowl of warm water. Dip a sheet of rice paper in the bowl of warm water for a few seconds and transfer to a cutting board. 
  4. Place a lettuce leaf in the center of the rice paper sheet, add a few soba noodles, and then add the vegetables in rows, starting with ¼ cup of the grated carrots, a few cucumber juliennes, slices of avocado and mango, and green onion. Dust with sesame seeds and add a little of the almond butter and miso sauce. 
  5. Fold the bottom part of the sheet over the filling to completely cover it. Tighten the roll without crushing the filling. Fold the two sides of the rice paper into the center, and start rolling, tightening as you go. Repeat with other sheets. Cut the rolls and half and serve with the almond butter and miso dipping sauce.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.