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–+ servings

Spring Roll Bowl with Peanut Sauce

A vibrant meal that captures all the delightful flavors of traditional spring rolls in a convenient bowl format, featuring fresh vegetables and a creamy peanut sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 5 medium bowls
Calories: 364
Ingredients Method Nutrition

Ingredients
  

  • 8 oz thin rice noodles Choose rice noodles for a gluten-free option.
  • 1 large carrot Adds crunch and natural sweetness.
  • 1 small cucumber Provides refreshing crispness.
  • 2 cups red cabbage Thinly sliced for vibrant color.
  • 3 green onions Adds mild onion flavor.
  • 1/3 cup fresh cilantro Enhances aroma and flavor complexity.
  • optional toppings Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
  • 1/2 cup peanut butter Creamy, natural for rich creaminess.
  • 2 Tbsp maple syrup or brown sugar Balances the savory notes.
  • 1 1/2 Tbsp tamari or soy sauce Adds umami depth.
  • 2 Tbsp fresh lemon or lime juice Brightens the dish.
  • 1-2 cloves garlic Minced for robust flavor.
  • 1 tsp fresh grated ginger Gives an aromatic kick.
  • hot water To thin peanut sauce to desired consistency.

Method
 

  1. Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
  2. Cook noodles: Cook your rice noodles according to package directions, leaving al dente. Drain when finished.
  3. Make the peanut sauce: In a medium bowl, add all sauce ingredients (except water). Heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, whisking until smooth.
  4. Assemble your bowl: Add cooked noodles as your base followed by sliced veggies layered neatly on top.
  5. Drizzle generously with peanut sauce and garnish with optional toppings.

Nutrition

Serving: 1gCalories: 364kcalCarbohydrates: 53gProtein: 10gFat: 13gSaturated Fat: 3gFiber: 4gSugar: 9g

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