This recipe is a twist on a classic: spring rolls! Spring Roll in a Bowl is so easy to make and takes no time at all. This bowl is all the best parts of a spring roll: rice noodles, carrots, cabbage, peppers, cucumber, a drinkable peanut dressing all deconstructed in salad form! This dish is amazing for lunch, dinner, or a gathering with friends. It is vegan, gluten free, and sure to be loved by everyone! This dish pairs well with my One Pan Dumplings to make a full meal if hosting. For dessert, serve my Vegan Tahini Blondies.
Jump to:
Notes on Ingredients
- Rice Noodles: Thin rice noodles work best here (and are gluten-free!) but you can use any long, thin noodle you’d like.
- Peanuts: If you have a peanut allergy, feel free to omit the crushed peanuts and swap out peanut butter in the dressing for sun butter.
- Soy Sauce: You can sub soy sauce for coconut aminos if you’re soy-free.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Spring Roll in a Bowl?
- Cook noodles and rinse with cold water.
- While noodles cook, prep and chop veggies.
- Chop peanuts.
- Add everything to a bowl.
- Whisk dressing together and pour over top.
- Step 1: First, boil and rinse the noodles.
- Step 2: Then, while the noodles cook, prep and chop veggies.
- Step 3: In a small bowl, whisk together peanut sauce ingredients.
- Step 4: Finally, add everything to a large bowl, pour peanut sauce over top, and combine.
Commonly Asked Questions
Store Spring Roll in a Bowl for up to 3 days in an airtight container in the fridge. This salad can be eaten cold or heated in the microwave or on the stove.
Crushed sunflower seeds could replace the crushed peanuts and sun butter works in the sauce.
I recently found this amazing peeler on Amazon that strips the veggies into thin tiny pieces and slices.
Some of my favorite recipes using peanut sauce are Thai Chopped Salad, Easy Vegan Summer Rolls, or Easy Peanut Udon Noodles.
Save this for later?
We'll email this post to you, so you can come back to it later!
Extra Helpful Tips
- To save time, cut up all of your veggies while your noodles are cooking.
- Make a double batch of the peanut sauce and use it for dipping veggies or other recipes throughout the week like Thai Chopped Salad, Easy Vegan Summer Rolls, or Easy Peanut Udon Noodles.
- Swap out peanut butter for sun butter and omit the crushed peanuts for a nut-free version.
- Slice veggies long and thin to match the shape of the noodles – it’s easier to eat this way!
- Add in an optional protein like tofu or edamame to make this Spring Roll in a Bowl even more delicious and satisfying!
How to Store
Store in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat on the stove, or eat cold!
If you tried this Spring Roll in a Bowl or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Spring Roll in a Bowl
Equipment
Ingredients
- 1 box rice noodles thin
- 1 cucumber julienned
- ¼ head purple cabbage finely chopped
- 2 carrots long
- 1 red bell pepper sliced
- ¼ cup peanuts crushed
- ¼ cup cilantro chopped
- ½ bundle green onion chopped
- 2 tablespoon sesame seeds
Peanut Sauce
- ½ cup peanut butter runny natural
- 3 tablespoon coconut aminos
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon water hot
- 1 tablespoon sriracha
- 1 teaspoon garlic powder
- ½ teaspoon ginger
- 1 tablespoon toasted sesame oil
Instructions
- Cook noodles and rinse with cold water.
- While the noodles cook, prepare all of the vegetables by washing and chopping them.
- Chop the peanuts.
- Add all ingredients to a large bowl.
- Whisk dressing ingredients together in a small bowl and pour over top.
- Mix together and serve!
Danielle says
This recipe is a crowd pleaser! It comes together quickly and makes so much. It is fresh, full of flavor, and makes a beautiful entree or side for vegans and non vegans. Thanks for this delicious recipe!
Kim says
This was really good. My partner has a peanut allergy so I replaced the peanuts and peanut butter with cashews and tahini. For the sauce, I used fresh garlic and ginger instead of powder and added chile flakes for extra heat. Because I used tahini, I added a little bit of maple syrup to counteract its slight bitterness and increased the amount of liquid (I used freshly squeezed lime juice). I added baked tofu for the protein.
Jordan Stacy says
This is the most satisfying way to eat spring rolls – bowl form! The peanut sauce is the best part!