This vegan Spring Roll in a Bowl recipe is so fresh, healthy, and full of flavor. It combines all the deliciousness of spring rolls... but in easy-to-assemble bowls instead! Then it's topped with a luscious peanut sauce. (Gluten-free, oil-free.)

Vegan spring roll in a bowl with rice noodles and peanut sauce

This vegan "Spring Roll in a Bowl" recipe is like a deconstructed fresh spring roll.

It has all the flavor & freshness, but without the fuss of rolling up any wrappers. Instead, we simply grab a bowl for easier assembly!

We will combine thin rice noodles and colorful, raw, fresh vegetables.

Then top it with an easy Peanut Sauce which is one of my very favorite sauces.

(I'll admit, this recipe is basically just a vehicle to bring more peanut sauce deliciousness into my life.)

Rice noodles and raw sliced ingredients set out on a white table

Ingredients for Spring Roll Bowl

For the noodle & vegetable base portion, you will combine:

Thin rice noodles: I use Thai Kitchen brand gluten-free thin rice noodles. (I find these in a red box in the Asian food aisle.) But you can use another cooked thin noodle such as vermicelli or angel hair pasta if desired.
Carrot: I thinly slice my own, but for quicker prep, you can also purchase pre-sliced thin matchstick carrots which are a great time-saver.
Cucumber: Either English/hothouse cucumbers or garden cucumbers will work. I prefer English cucumbers and leave the peel on since it is thin.
Red cabbage: Also known as purple cabbage, this adds great color to the dish. Plus it is rich in nutrients, antioxidants, and sulforaphane (which studies show is linked to cancer-fighting properties and heart-healthy benefits).
Green onions (scallions)
Fresh cilantro: Or substitute another herb like fresh basil or fresh mint. (Or a combination or herbs.)

Vegan peanut sauce in a small glass jar with serving spoon

Ingredients for Peanut Sauce

For the creamy peanut sauce you will whisk together in a small bowl:

Peanut butter: I use creamy and natural peanut butter. (If peanuts are an issue, I'm guessing you could substitute it with a different nut butter or seed butter, but I have not tested this.)
Maple syrup or brown sugar: Most often I use pure maple syrup for a refined sugar-free option. But either sweetener works great depending on what you have on hand.
Tamari: Or substitute soy sauce or coconut aminos. I use tamari for gluten-free.
Fresh lemon juice or lime juice
Garlic cloves
Fresh ginger
Hot water: This is to thin the sauce to your desired consistency.

Vegan spring roll in a bowl with peanut sauce on the side

Customizing

Feel free to personalize your bowl just the way you like it. A few suggestions include:

Make it spicy: Add red pepper flakes, thinly sliced jalapeno, sriracha, or other hot sauce to taste.

Vegetables: Change it up with your own favorite veggies or whatever is available. Other possibilities could include red bell pepper, sugar snap peas, green cabbage, mixed greens, etc.

Protein: For even more protein, add edamame, tofu (we like this Easy Baked Tofu), tempeh, nuts, etc.

Garnish: Top your bowl with chopped peanuts, mung bean sprouts, sesame seeds, or fresh herbs (such as cilantro, basil, or mint).

Storing

I store any leftover rice noodles, vegetables, and peanut sauce all in separate containers in the refrigerator.

Then reheat the noodles in the microwave, and add cold veggies and peanut sauce on top. (Be aware rice noodles become a bit sticky after they sit for a while.)

Note: This dish can be enjoyed warm, room temperature, or cold - it's all up to personal preference.

White bowl with rice noodles and fresh vegetables, topped with a peanut sauce

For more inspiration, also browse all oil-free vegan recipes or easy vegan dinner recipes.

Spring Roll Bowl with Peanut Sauce

All the deliciousness of spring rolls... but in easy-to-assemble bowls instead! So fresh, healthy, and topped with a luscious peanut sauce.

5 from 7 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan

Servings: 5 medium bowls

Ingredients

8 oz. thin rice noodles* (or vermicelli, angel hair, etc.)
1 large carrot (or 2 small)
1 small cucumber (or 1/2 large)
2 cups red cabbage, thinly sliced (about 1/4 medium head)
3 green onions
1/3 cup fresh cilantro (and/or fresh basil)
Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.

For the peanut sauce:

1/2 cup peanut butter (I use creamy, natural)
2 Tbsp. maple syrup or brown sugar
1 1/2 Tbsp. tamari (or soy sauce)
2 Tbsp. fresh lemon or lime juice
1-2 cloves garlic, minced
1 tsp. fresh grated ginger
Hot water to thin to desired consistency

Instructions

Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)
Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.)

Notes

*Noodles: I use "Thai Kitchen" brand thin rice noodles. (These come in an 8.8 oz. red box found in the Asian food aisle.)

More protein: Add edamame, tofu, tempeh, nuts, etc. if desired.

For gluten-free: Use GF noodles and tamari.

Leftovers: I store the noodles, vegetables, and sauce all in separate containers in the fridge. Then reheat the noodles in the microwave, and add the cold veggies + sauce on top.

Nutrition Per Serving (Estimate)

Nutrition Facts

Spring Roll Bowl with Peanut Sauce

Amount per Serving

Calories

364

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

449

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2623

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Spring Roll Bowl with Peanut Sauce

Ingredients for Spring Roll Bowl

Ingredients for Peanut Sauce

Customizing

Storing