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Spring Roll in a Bowl
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Spring Roll in a Bowl

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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 568kcal
Author Danielle Brown
Cost $12

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
  • 1/4 head purple cabbage
  • 2 carrots long
  • 1 red bell pepper
  • 1/4 cup peanuts
  • 1/4 cup cilantro chopped
  • 1/2 bundle green onion
  • 2 tbsp sesame seeds

Peanut Sauce

  • 1/2 cup peanut butter runny natural
  • 3 tbsp coconut aminos
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water hot
  • 1 tbsp sriracha
  • 1 tsp garlic powder
  • 1/2 tsp ginger
  • 1 tbsp 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!

Nutrition

Serving: 1g | Calories: 568kcal | Carbohydrates: 70g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 874mg | Potassium: 705mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6740IU | Vitamin C: 75mg | Calcium: 124mg | Iron: 3mg