5 from 33 votes
Spring Roll Bowl with Peanut Sauce
The Spring Roll Bowl with Peanut Sauce assembles cooked rice noodles, thinly sliced fresh vegetables like carrot, cucumber, cabbage, and green onions, and herbs such as cilantro and mint. It's topped with a creamy peanut sauce made from peanut butter, maple syrup, tamari, lemon juice, garlic, and ginger, thinned with hot water. The bowl balances fresh, crisp textures with the rich, savory, and slightly sweet peanut sauce, reminiscent of deconstructed spring rolls.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
5
medium bowls
Calories:
364 kcal
Course:
Main Course
Cuisine:
Asian, Vegan, gluten-free
Ingredients
- 8 oz. rice noodles or ramen, vermicelli, angel hair, etc, thin
- 1 carrot or 2 small, large
- 1 cucumber or 1/2 large, small
- 2 cups red cabbage about 1/4 medium head, thinly sliced
- 3 green onions
- 1/3 cup cilantro and/or fresh basil, fresh
- peanut optional toppings, chopped peanuts and sesame seeds
- sesame seed
- mung bean sprout
- mint
- sriracha
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. lemon juice or lime juice, fresh
- 1-2 cloves garlic minced
- 1 tsp. ginger fresh grated
- water hot, 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.)
Cup of Yum
Notes
- Rice noodles can be substituted with ramen or other thin pasta varieties as preferred.
- To increase protein, add edamame, tofu, tempeh, or nuts to the bowl.
- For a gluten-free version, use gluten-free noodles and tamari sauce.
- Leftover components can be stored separately in the refrigerator to maintain freshness; reheat noodles in the microwave and add cold veggies and sauce before serving.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
53g
(18%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Potassium
449mg
(10%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2623IU
(52%)
Vitamin C
27mg
(30%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5 medium bowls
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2623IU | 52% |
| Vitamin C | 27mg | 30% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.