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.)
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* (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. brown sugar or maple syrup (more/less to taste)
- 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 (more/less to taste)
- 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)
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Jen
I made this for the first time tonight, and it was delicious! I added the optional edamame.
Kaitlin
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
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
Hello! That's so wonderful to hear. Thanks for giving it a try and sharing your kind feedback!
Elena
So good and fresh!! Topped ours with lots of peanuts. The sauce was a huge hit.
Kaitlin
Great to hear!