About: The Best Spring Roll Bowl Recipe

Nevertheless: The sun is shining, the fogginess level surges and the exact opposite thing anybody needs to do is remain over a hot hob. Now is the perfect moment for a recipe that’s as easy to make as it is delightful to consume. They are what led me to the infinitely better cold rolls and now the Spring Roll Bowl—the deconstructed, lazy-girl alternative to the beloved fresh Vietnamese spring rolls.

This is more than just a recipe, it’s a genius meal-prep lifehack AND a celebration of fresh, bright produce. It provides all of the crunchy, cool, and crisp goodness of a classic spring roll, but served in an easy customizable bowl with almost no cooking required.

The Reasons You Will Love This Easy No-Cook Summer Recipe

For Those Hot Summer Days (No-Cook, No-Sweat end for each) The only bit of “cooking” involved is soaking rice noodles in hot water – which takes no time and zero heat.

  • Light & Bright: Loaded with vibrant, uncooked veggies and your favorite lean protein, this bowl is bursting with vitamins and minerals.
  • Most Customizable: This recipe is almost threaded like a template. Switch the protein for… swap out veggies and change your sauce up to whatever you like or have available.
  • Great for Meal Prep: Make the pieces in advance and throw together a tasty dinner or lunch in minutes!
  • Recipe: Deconstructed Spring Roll in a Bowl with Creamy Peanut Sauce

Just three simple parts of this recipe: springy rice noodles, crispy fresh vegetables, and a creamy rich peanut sauce tying it all together. A perfect mid-week dinner fix!

Makes: 2 Servings Prep Time: 15 minutes

Ingredients For the Spring Roll Bowl: 100g thin vermicelli rice noodles (~1 cup)

How to Make Raw Thai Salad (Salad) ingredients

  • 1 large carrot julienned or grated
  • 1/2 large cucumber, julienned
  • 1c red or green cabbage, shredded
  • 2 large red bell peppers – thinly sliced
  • ½; 1 cup butter or romaine, chopped
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup of the following (depending on your choice): Product Options
  • Chopped roasted peanuts, for garnish (optional)
  • 1 lime, cut into wedges
  • Protein Options (No-Cook):

Shrimp: Pre-cooked and chilled.

Tofu: Soybean curd. Firm or extra-firm tofu, cubed and pressed. You can eat it raw or pan sear if you like.

Shredded chicken: I cooked with extra rotisserie chicken.

Edamame (or Chickpeas): A basic, plant-based protein option.

The Secret Weapon: Creamy Peanut Sauce ):

  • 1/4 cup natural peanut butter – creamy or crunchy
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 small clove garlic, minced
  • 1/2-inch piece of ginger, grated
  • A little bit of hot water, 2 to 3 tablespoons (if needed to thin it out a desired consistency)

Instructions Step-by-Step

  • Rice Noodles: In a large bowl, add vermicelli noodles. Cove completely, pour over the hot boiling water and set aside. Allow them to sit in the water for 3-5 minutes or until they are just softening but still have a nice bite. Drain and rinse under cold water to help this? family stick together. Set aside.
  • Peanut Sauce: In a small bowl combine the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil and 2 tsp minced garlic whisk into a lovely thick sauce. Add 2-3 tablespoons of hot water slowly. Do not stop whisking. Whisk until the sauce is smooth and you can drizzle it. Blend to your desired consistency — less water for a thicker sauce, or more peanut butter for a thinner sauce.
  • Put the bowl together: evenly distribute rice noodles between two large bowls. On top of the noodles, artfully arrange the julienned carrot, cucumber, cabbage, bell pepper and chopped lettuce, mint and cilantro.

Protein + Garnish Put some protein on it. Spoon the creamy peanut sauce liberally. Top with chopped peanuts and serve immediately with a wedged of fresh lime for an added zing.

Pro Tips & Variations

Meal Prep: Cut all your Veggies for the week. Place in the refrigerator in an air tight container. Per pack soak the noodles and put together its time to eat!

Peanut Butter: if you are not a big fan of peanut butter. Give an almond butter sauce a whirl, some restorative Vietnamese nuoc cham (a fish-sauce based condiment) or just keep it all very simple with soy-ginger.

Choose Another Crunch: Toasted sesame seeds, fried shallots or crispy wonton strips are perfect.

Make It Spicy: Just pop a teaspoon of Sriracha or a sprinkle of red pepper flakes into the peanut sauce for more heat.

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