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Sobe Noodle Spring Rolls with Miso Vinaigrette

August 15, 2014

Preparation Time: approximately 10 minutes

Cooking Time: approximately 20 minutes

Serving Size: 1 spring rolls + 1 TB vinaigrette; Makes 4

1 Slice on the Slice Plan.


4 spring roll wrappers

2 cups sobe noodles, cooked (according to package instructions)

1 cup napa cabbage, shredded

½ cup carrots, shredded/julienned

½ cup celery, julienned

½ cup red cabbage, shredded

1 TB soy sauce

1 TB sesame oil

Oil (for frying) - optional

Miso Vinaigrette

1 TB miso

1 TB olive oil

1 TB sesame oil

6 TB rice wine vinegar

1 tsp honey

½ tsp Dijon mustard

½ tsp kosher salt


In a bowl, combine sobe noodles, sesame oil, and soy sauce. Toss to coat. Setup 4 additional bowls each containing one of napa, carrots, celery, and red cabbage (You may add additional vegetables or protein [such as tofu or chicken] to this dish, if you like).

Using a large pan filled halfway with water, submerge the spring roll wrapper in the water. Be sure not to bend or fold the wrapper, otherwise it will break. Remove from water - the wrapper will be VERY flimsy. Lay on working surface and, on one end, top with ½ cup sobe noodles and 1/8 cup each of napa, carrots, celery, and red cabbage. Fold each side inward, then roll the rest of the way. Finish the remaining spring rolls using the remaining ingredients.

Meanwhile, heat oil in deep skillet or wok about ½ inch high. When heated, place each spring roll in oil, cooking until golden brown on each side - only flip once.

To prepare vinaigrette: Combine all ingredients; whisk until completely combined.

Turn-out & Storage

Remove from oil and dry on paper towel. Serve with miso vinaigrette - great as an appetizer or party favor!

Can be stored UNCOOKED under refrigeration for up to 2 days. Vinaigrette can be stored for up to 3 days under refrigeration.

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