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.)
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.)
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.)
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.
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.
For more inspiration, also browse all oil-free vegan recipes or easy vegan dinner recipes.
Spring Roll Bowl with Peanut Sauce
Ingredients
- 8 oz. thin rice noodles*
- 1 large carrot
- 1 small cucumber
- 2 cups red cabbage, thinly sliced
- 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
Nutrition Per Serving (Estimate)
Sodium content: 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.
If you are enjoying this vegan Spring Roll in a Bowl with peanut sauce recipe, also check out:
- Teriyaki Noodles with Vegetables
- Cashew Tofu Lettuce Wraps
- Asian-Style Garlic Green Beans
- Teriyaki Broccoli and Carrots
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Katie says
Absolutely delicious! We added chicken and mango for a little sweetness to our bowls!
Kaitlin says
So glad you enjoyed these, Katie! I never thought to include mango - what a great idea! Thanks a lot for coming back to share your kind and helpful feedback. It's appreciated!
Jessi Jean says
5 stars… YUM! Had this for dinner tonight and it was fantastic! We also added a serving of crumbled sticky ginger tempeh for extra protein. Thank you for sharing this recipe!
Kaitlin says
Yay, Jessi! Your sticky ginger tempeh sounds incredible - what a great pairing. So glad you enjoyed it and thanks so much for coming back to leave such kind feedback!
Tammy says
Yum. Yum. Yum. Yum. Yum. I set the ingredients up like a salad bar and the hubby and I just made our bowls at the table. I included a bowl of cooked jumbo shrimp too for my carnivore. In addition to the ingredients you listed, I added a bowl of fresh mint and shredded romaine.
Your peanut sauce recipe was a HUGE hit. I've been asked to have this for dinner again soon. Thank you so much for this idea - so delicious, nutritious, and simple! Our completed bowls turned out so pretty, I wish I could show you a picture!
Kaitlin says
Aww, this is amazing Tammy! Thrilled to hear you and your husband enjoyed it so much. What a fun idea setting it up like a salad bar - I love that! Your fresh mint and romaine are spectacular additions. Thank you so much for coming back to share your wonderfully thoughtful feedback. It's very appreciated!
Jessie A Georges says
Absolutely delicious! I used a bag of broccoli slaw instead of grating cabbage, carrots, etc. Super easy. The peanut sauce is finger licking good. The basil added to the amazing flavor profile.
Leftover noodles were quite dry. I recommend storing noodles separately so they can be re-heated to soften and then adding other ingredients.
Will make again and again!
Kaitlin says
This is spectacular, Jessie! What an awesome idea using broccoli slaw, and agree with storing noodles separately for easy reheating. Thrilled you enjoyed it. Thanks for sharing your very kind and helpful feedback!
Jennifer says
Another huge hit! I made this last night and both my husband and I thought it was fantastic - in fact, Brant said it’s better than the vermicelli noodle bowls we have had as takeout! I added crispy baked tofu (also one of your recipes). The sauce was delicious. Thanks for sharing another simple and flavourful recipe!
Kaitlin says
Aww, I'm honored to hear you and your husband enjoyed it so much. Love that you paired it with the crispy tofu as well - great thinking! Thanks always for sharing your kind and helpful feedback. Wishing you both a beautiful weekend, Jennifer!
Toni Oros says
Do you email, or have an email list on your recipes?
Kaitlin says
Hello, Toni! I do! You can sign up for my newsletter here. (My emails go out about once a month through the Substack platform.) Thanks for your interest and take good care!
Catherine says
This was awesome and simple to make. I added edamame, avocado, and shrimp. The peanut sauce was great!! Thank you.
Kaitlin says
Fantastic to hear you enjoyed it, Catherine! Thanks for giving it a try and sharing your very kind feedback!
Deanna says
Easy enough for kids to make (my 11 yo made the whole dish, start to finish, with me only helping with the boiling water), delicious enough that they want to make it again. Win-win!
Kaitlin says
Hi Deanna! That's amazing to hear your 11 year old made this - I love that! And thrilled you all enjoyed this recipe. Thanks for sharing your very sweet comment, and big props to your kitchen helper! Wishing you all a wonderful rest of the week. -Kaitlin
Deanna says
Thank you! We just found your site and are so excited to try more of your recipes! We've been WFPB (no oil) for almost two years now, and three of my children have celiac disease, and we've found it SO HARD to find simple, colorful, flavorful recipes that my children can both enjoy and make themselves (since it's of paramount importance to us to teach them how to feed themselves well and keep themselves safe, in light of the celiac disease). So far, everything we've made from you has been a huge hit!
Kaitlin says
That's so wonderful. A few other resources I love are the Campbell family (Kim Campbell has some great simple cookbooks) and the Esselstyn family. Both families focus on WFPB no oil recipes (though not all are gluten-free). Jane and Ann Esselstyn just published a new cookbook called "Be a Plant-Based Woman Warrior" but I haven't had a chance to check it out yet. It's getting great reviews however. So fantastic you're including your children in food prep and giving them the tools & knowledge for kitchen independence! Hope you continue to enjoy any other recipes you try here!
Jen says
I made this for the first time tonight, and it was delicious! I added the optional edamame.
Kaitlin says
Awesome, Jen! Thanks for giving it a try and sharing your very kind feedback. So glad you enjoyed it with the edamame added!
Keitha cain says
So good. I change up the veggies depending on what I have on hand, but the sauce and noodles are what makes the dish so great. Thanks for another great recipe.
Kaitlin says
Hello! That's so wonderful to hear. Thanks for giving it a try and sharing your kind feedback!
Elena says
So good and fresh!! Topped ours with lots of peanuts. The sauce was a huge hit.
Kaitlin says
Great to hear!