Description
This Spring Roll in a Bowl is a vibrant, deconstructed version of the traditional appetizer, perfect for a quick and healthy weeknight dinner. Packed with crisp red cabbage, carrots, and cucumbers, this meal features silky rice noodles tossed in a rich, ginger-infused peanut sauce. It is an SEO-friendly, 20-minute meal that delivers all the fresh, crunchy textures of a spring roll without the hassle of rolling.
Ingredients
For the bowl
- 8 oz. thin rice noodles
- 1 large carrot, thinly sliced
- 1 small cucumber, thinly sliced
- 2 cups red cabbage, thinly sliced
- 3 green onions, sliced
- 1/3 cup fresh cilantro (and/or fresh basil)
- Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha
For the peanut sauce
- 1/2 cup creamy natural peanut butter
- 2 tablespoons maple syrup or brown sugar
- 1 1/2 tablespoons tamari (or soy sauce)
- 2 tablespoons fresh lemon or lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/4 cup hot water (plus more to thin to desired consistency)
Instructions
Step 1: Prep the Veggies
Very thinly slice the carrot, cucumber, cabbage, and green onions. Roughly chop the fresh cilantro or basil, removing any large, woody stems. Set aside in a large mixing bowl.
Step 2: Cook the Noodles
Prepare the rice noodles according to the package directions. Keep them slightly firm (al dente) to ensure they hold up to the sauce. Drain immediately and rinse with cold water to prevent sticking.
Step 3: Whisk the Peanut Sauce
In a medium bowl, combine the peanut butter, maple syrup, tamari, lemon juice, minced garlic, and grated ginger. Heat your water to just under boiling. Add the hot water 1 tablespoon at a time, whisking slowly until the sauce is smooth, velvety, and pourable.
Step 4: Assemble and Garnish
Divide the cooked noodles and sliced vegetables into bowls. Drizzle generously with the ginger peanut sauce and toss gently. Finish with your choice of optional toppings like chopped peanuts, sesame seeds, or a squeeze of sriracha.
Notes
Storage Instructions: Store the vegetables and peanut sauce in separate airtight containers in the refrigerator for up to 3 days. When ready to eat, cook fresh noodles and whisk a splash of hot water into the sauce to restore its pourable consistency.
Noodle Management: If the rice noodles are sticking together after draining, give them a quick rinse with cold water and toss them with a teaspoon of sesame oil to keep them separated.
Protein Variations: To make this a heartier meal, top the bowl with chilled shrimp, sautéed tofu cubes, or shredded rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Bake
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: spring roll in a bowl, deconstructed spring roll, peanut sauce rice noodles, healthy 20 minute dinner, vegan asian bowl, gluten free spring roll bowl