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. It is all of your favorites of a spring roll like 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.
Notes on Ingredients
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.
thin rice noodles: Gluten free friendly!
How do you make Spring Roll in a Bowl?
- Cook noodles and rinse with cold water
- Prep veggies
- Chop peanuts
- Add everything to a bowl
- Whisk dressing together and pour over top
Commonly asked questions
What is that peeler you are using to make thin strips with the cucumber and carrots?
I recently found this amazing peeler on Amazon that strips the veggies into thin tiny pieces.
What should I use as a topping and for the sauce if I have a nut allergy?
Omit the peanuts in the dish. For the sauce, you can use tahini or sunbutter.
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Where can I find the thin rice noodles?
You can find sweet rice noodles at a local asian market, usually any local grocer, or on Amazon. This recipe can also be made with a soba noodle or anything similar.
Extra Helpful Tips
To save time, cut up all of your veggies while your noodles are cooking.
Store in an airtight container for up to 3 days. Add in an optional protein like tofu to make this Spring Roll in a Bowl even more delicious!
More Easy Vegan Recipes
How to Store
Store in an airtight container for up to 3 days. To reheat, put in a microwave safe dish or sauté in a pan.
Spring Roll in a Bowl
Equipment
- 1 pot to cook noodles
- 1 cutting board
- 1 knife sharp enough to cut vegetables
- 1 bowl small for dressing
- 1 bowl large for the salad
Ingredients
- 1 box rice noodles thin
- 1 cucumber
- ¼ head purple cabbage
- 2 carrots long
- 1 red bell pepper
- ¼ cup peanuts
- ¼ cup cilantro chopped
- ½ bundle green onion
- 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
- Prepare all of the vegetables by washing and chopping them up.
- Chop the peanuts.
- Add all ingredients to a large bowl.
- Whisk dressing together in a small bowl and pour over top.
- Mix together and serve!
Notes
- To save time, cut up all of your veggies while your noodles are cooking.
- Store in an airtight container for up to 3 days.
- Add in an optional protein like tofu to make this Spring Roll in a Bowl even more delicious!
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.