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

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.
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
CourseMain Dish
CuisineAsian-Inspired, Gluten-Free, Oil-Free, Vegan
Servings5 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)

Calories: 364 kcal | Carbohydrates: 53 g | Protein: 10 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Potassium: 449 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 2623 IU | Vitamin C: 27 mg | Calcium: 63 mg | Iron: 2 mg