Description
This spring roll bowl is a vibrant, refreshing meal loaded with noodles, crisp veggies, and creamy peanut sauce — a deconstructed twist on classic spring rolls.
Ingredients
- 8 oz thin rice noodles or vermicelli noodles
- 1 large carrot, julienned or shredded
- 1 small cucumber, thinly sliced
- 2 cups red cabbage, finely shredded
- 3 green onions, sliced
- 1/3 cup fresh cilantro leaves
- 1/4 cup fresh mint or Thai basil leaves (optional)
- 1/2 cup edamame or cubed tofu (optional for protein)
- 1/4 cup chopped roasted peanuts or sesame seeds for garnish
- 1/2 cup creamy peanut butter
- 2 tablespoons maple syrup or brown sugar
- 1 1/2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup hot water, or more as needed to thin
Instructions
- Slice or shred all vegetables and herbs. Set aside in individual bowls or a large mixing bowl.
- Boil rice noodles according to package directions until just tender. Drain and rinse under cool water to prevent sticking.
- In a medium bowl, whisk together peanut butter, maple syrup, soy sauce, lime juice, garlic, and ginger. Gradually add hot water, whisking until smooth and pourable. Adjust sweetness, salt, or acidity to taste.
- Divide noodles among serving bowls. Arrange vegetables and herbs neatly on top. Add edamame or tofu if using.
- Drizzle each bowl generously with peanut sauce. Sprinkle with chopped peanuts or sesame seeds for crunch.
- Enjoy immediately at room temperature or slightly chilled. Toss just before eating to coat everything in the sauce.
Notes
- Store noodles, vegetables, and sauce separately for best texture.
- Reheat noodles slightly before serving if desired, then top with cold veggies and sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Bake Assembly
- Cuisine: Asian Fusion