Spring Roll Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Calories
748 kcal
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Course
Main Course
Spring Roll Bowl
Description
The Spring Roll Bowl features cooked rice noodles coated with a mixture of peanut sauce and sweet chili sauce, creating a creamy and slightly spicy base. Fresh herbs such as basil, mint, and cilantro add aromatic brightness, while crunchy elements like bell pepper, cucumber, and shredded carrot provide texture contrast. The inclusion of mango and avocado brings sweetness and creaminess, complemented by the heat of Serrano peppers. The peanut sauce, made from peanut butter, hoisin, soy sauce, garlic, sriracha, and rice vinegar, ties the flavors together with a balanced tangy and nutty taste.
Preparation involves making the peanut sauce in a blender, chopping fresh ingredients, cooking noodles, and assembling the bowl with optional protein additions like chicken, shrimp, or crispy tofu. The bowl can be an adaptable meal for varying dietary needs and preferences.
Store chopped vegetables and sauce separately for up to a few days, but noodles should be cooked fresh. Use gluten-free soy and sweet chili sauces for gluten-free variations. Adjust sauce quantities to control calorie content.
Ingredients
Peanut Sauce:
- 1/2 cup peanut butter creamy
- 2 Tablespoons hoisin sauce
- ¼ cup soy sauce low-sodium
- 2 teaspoons garlic , minced
- 2 teaspoons sriracha hot sauce
- 2 Tablespoons rice wine vinegar
- 3-4 Tablespoons water or more as needed to thin, warm
Spring Roll Bowls:
- 14 ounces dry rice noodles
- 1/2 cup basil chopped, fresh
- 1/2 cup mint leaves chopped, fresh
- 1/2 cup cilantro chopped, fresh
- 2 Serrano peppers , chopped (seeds and veins removed)
- 2/3 cup peanuts chopped, dry roasted
- 1 avocado , peeled and thinly sliced
- 1 large carrot , shredded
- 1 bell pepper red or orange, chopped
- 1 English cucumber , sliced
- 1 Mango , peeled and sliced into chunks
- 1/2 cup sweet chili sauce ,or more, to taste
- 2 cups chicken optional, or shrimp or crispy tofu, cooked
Instructions
- Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.
- Chop all vegetables and fresh herbs.
- Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.
- Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.
Notes
- Prepare and store chopped vegetables and peanut sauce separately up to a few days in advance; cook noodles fresh for best texture.
- To reduce calories, adjust the amount of peanut and sweet chili sauce used when tossing noodles and assembling the bowl.
- Use gluten-free soy sauce and sweet chili sauce to make the recipe gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 748 kcal
% Daily Value*
| Calories | 748kcal | 37% |
| Carbohydrates | 108g | 36% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 1134mg | 47% |
| Potassium | 836mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 26g | 52% |
| Vitamin A | 4030IU | 81% |
| Vitamin C | 56mg | 62% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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