Spring Roll in a Bowl
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Spring Roll in a Bowl
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This flavorful, fresh Spring Roll Bowl is not only insanely delicious but absolutely beautiful. It's filled with tender rice vermicelli, vibrant vegetables, and fresh herbs, all topped with my Thai peanut dressing.
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Ingredients
Bowl
- 4 ounces rice vermicelli, uncooked
- 1 teaspoon sesame oil
- 1 cup shredded red cabbage, divided
- 1 cup sliced romaine lettuce, divided
- 1 cup shredded carrots, divided
- 1 cup julienned cucumber, divided
- 2 minced green onions, divided
- ¼ cup fresh mint leaves, divided
- ½ cup fresh cilantro, divided
- 1 recipe Thai Peanut Dressing
Instructions
- Wash, cut, and prepare the vegetables and herbs, if needed. According to the package directions, cook the 4 ounces rice vermicelli, and rinse in cold water. Gently toss in the noodles in 1 teaspoon sesame oil to prevent them from sticking together.
- Prepare the Thai Peanut Dressing.
- Divide the cooked noodles evenly between 4 bowls. Add ¼ cup cabbage, lettuce, cucumbers, and carrots into each bowl. Drizzle and toss with the prepared dressing. Garnish with green onions, mint leaves, and cilantro.
Nutrition Information
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Calories
314kcal
(16%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Sodium
707mg
(29%)
Potassium
360mg
(10%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
6960IU
(139%)
Vitamin C
21mg
(23%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 707mg | 29% |
| Potassium | 360mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 6960IU | 139% |
| Vitamin C | 21mg | 23% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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