Description
A fresh and vibrant Spring Roll Bowl featuring thin rice noodles, crisp vegetables, and a creamy, flavorful peanut sauce. This dish combines the textures and flavors of traditional spring rolls in a convenient, bowl-friendly format, perfect for a light lunch or dinner.
Ingredients
Scale
Main Ingredients
- 8 oz. thin rice noodles
- 1 large carrot, very thinly sliced
- 1 small cucumber, very thinly sliced
- 2 cups red cabbage, thinly sliced
- 3 green onions, thinly sliced
- 1/3 cup fresh cilantro, roughly chopped (large stems removed)
Peanut Sauce
- 1/2 cup peanut butter (preferably 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, about 1/2 cup, to thin sauce to desired consistency
Optional Toppings
- Chopped peanuts
- Sesame seeds
- Mung bean sprouts
- Fresh mint
- Sriracha or other hot sauce
Instructions
- Prepare the vegetables: Very thinly slice the carrot, cucumber, red cabbage, and green onions. Roughly chop the cilantro, removing large stems. Set all prepared vegetables aside.
- Cook the noodles: Cook the rice noodles according to the package instructions, ensuring they are left al dente—slightly firm and not mushy. Once cooked, drain the noodles thoroughly.
- Make the peanut sauce: While the noodles cook, combine all peanut sauce ingredients except water (peanut butter, maple syrup or brown sugar, tamari or soy sauce, lemon or lime juice, minced garlic, and grated ginger) in a medium bowl. Heat about 3/4 cup water to just under boiling and gradually add it a couple tablespoons at a time, whisking continuously until the sauce reaches a smooth and pourable consistency, usually about 1/2 cup of water.
- Assemble the bowl: In serving bowls, layer the cooked noodles and the sliced veggies. Drizzle the peanut sauce generously over the top. Garnish with optional toppings like chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, or a drizzle of sriracha to add extra flavor and texture.
Notes
- Use thin rice noodles for the best texture; thicker noodles may overpower the dish.
- For a gluten-free version, ensure tamari is used instead of soy sauce.
- Adjust the thickness of the peanut sauce by adding more or less hot water as desired.
- Optional toppings add crunch and spice; feel free to customize based on preference.
- This dish is best served fresh and not stored for long periods as the noodles may become soggy.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian
Keywords: Spring roll bowl, peanut sauce, rice noodles, Vietnamese-inspired, gluten free, easy lunch, vegetarian
