This Spring Roll in a Bowl has all the classic flavors of your favorite spring roll, just without the wrapper. Rice noodles, cabbage, and carrots create the foundation of this vegetarian bowl, while fresh mango adds a boost of fruitiness, and the homemade peanut sauce coats the meal with a blanket of umami flavor. This bowl is absolutely perfect for an easy, plant-based weeknight dinner or side dish!
Why You’ll Love This Spring Roll In A Bowl
This dish is a classic spring roll – just in a bowl! It’s all the same beloved flavors and textures, but this time it’s mixed together and drizzled with a mouthwatering peanut sauce! You can enjoy this dish as a healthy vegetarian dinner or side dish, but you can also top it with your protein of choice to make it even more filling.
One of my favorite things about this recipe is that, not only is it easy to make, it’s also customizable. If you don’t like cucumbers, go ahead and leave them out. If you want to add corn and edamame? Go right ahead, that sounds delicious! Today I’m giving you the foundation for the recipe which is loaded with goodness all on its own, but you can really take it to the next level with your favorite ingredients.
It’s also great as a make ahead dish! Wait until you’re ready to chow down to dress it – it’ll keep in the fridge for up to 5 days. You’re going to love having this bowl on hand as a healthy meal! Plus, it doesn’t hurt that it’s delicious.
Ingredients
I’ve broken your spring roll in a bowl into three parts: the spring roll, the sauce, and protein options. Browse these ingredients to make up your grocery list and then check the recipe card below for exact measurements and instructions.
Spring Roll Ingredients
- Thin rice noodles
- Veggies: Carrots, cucumber, red cabbage, and green onions
- Mango
- Herbs: Cilantro and mint
- Roasted peanuts
Homemade Peanut Sauce Ingredients
- Natural peanut butter
- Agave or maple syrup
- Soy sauce
- Lime juice
- Ginger & Garlic
- Hot Water
Protein Topper Options
- Shelled edamame
- Cedar plank salmon
- Shrimp
- Shredded Chicken
- Honey soy garlic chicken wings
- Steak
How To Make This Spring Roll Recipe
Step 1: Prep Produce
Shred your carrots, cucumber, and finely chop your red cabbage, mango, green onions, cilantro and mint. Distribute everything evenly into four serving bowls.
Step 2: Prep Protein (Optional)
If you’re adding a protein, cook and prepare it to your liking and set it aside for later.
Step 3: Make Noodles
Boil the rice noodles according to package instructions. Drain them from the water and allow them to cool.
Step 4: Make Sauce
While the noodles are boiling and cooling, prepare the sauce. In a medium bowl, whisk together peanut butter, agave, soy sauce, lime juice, ginger, and garlic. Add in 2 tbsp of hot water slowly until your desired sauce consistency is achieved.
Step 5: Add Toppings
Top the bowls with your desired protein and drizzle everything with the sauce and peanuts.
Recipe Tips
- To make things easier for you while prepping your veggies, use a peeler! I used this peeler if you need a recommendation.
- This is a light and flavorful dish, but if you want it to be more filling, add the protein of your choice.
- If you’re using a protein, cook it ahead of time and let it cool before adding it to your bowl. This dish is comprised of raw veggies and cooled noodles so it’d be pretty jarring to top it with a hot protein.
- Use a different kind of sauce if you want! The peanut sauce is typical for spring rolls, but you can get creative and make your own sauce or use your favorite.
FAQs
Everything that’s in your favorite spring roll is in this bowl, and then some extra goodness too.
Spring rolls are primarily veggie-based and they’re wrapped in a thin rice paper, while egg rolls have meat and a thicker pastry-like wrapper.
You can put whatever you want in your spring roll bowl. Everything from arugula to spinach, and broccoli to green beans. If you want to add mushrooms or bell peppers, go ahead. It’s really up to you and your preferences!
More Vegetarian Meals To Try
- Ratatouille Recipe
- Creamy Lemon Pasta
- Spaghetti Squash Lasagna Boats
- Vegetarian Chili
- Peach Burrata Salad
If you make this Spring Roll in a Bowl recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the Everyday Elizabeth community!
Spring Roll in a Bowl
ingredients
Spring Roll Ingrdients
- 8 oz thin rice noodles
- 2 carrots peeled and shredded
- 1 cucumber shredded
- ¼ head of red cabbage very thinly sliced (about 2.5 cups)
- ½ cup mango diced
- 5 green onions thinly sliced
- ½ cup cilantro chopped
- ¼ cup mint freshly chopped
- ½ cup roasted peanuts
Protein Topper Options
- Shelled edamame
- Shrimp
- Shredded chicken
- Etc.
Peanut Sauce Ingredients
- ½ cup natural peanut butter
- 2 tbsp agave or maple syrup
- 3 tbsp soy sauce
- Juice from two limes or one large
- 1 thumb fresh ginger grated
- 2 garlic cloves grated
- Hot Water for consistency
instructions
- For produce: Shred your carrots, cucumber, and finely chop your red cabbage, mango, green onions, cilantro and mint and distribute evenly into four serving bowls.
- If using a protein, cook and prepare the protein and set aside.
- For noodles: Boil rice noodles according to package instructions. Drain from the water and cool.
- For sauce: While the noodles are boiling, prepare the sauce. In a medium bowl whisk together peanut butter, agave, soy sauce, lime juice, ginger, and garlic. Add in 2 tbsp of hot water slowly until desired sauce consistency is achieved.
- Top bowls with desired protein and drizzle with sauce and peanuts.
notes
Nutrition
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