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This flavorful, fresh Spring Roll Bowl is not only insanely delicious but absolutely beautiful. It’s filled with tender rice vermicelli, vibrant vegetables, and fresh herbs, all topped with my Thai peanut dressing.
Reasons You’ll Love This Recipe
- Easy to Make: This bowl comes together so quickly. Get the veggies chopped and the dressing made, boil the noodles, and toss everything together!
- Healthy: You will feel amazing eating this veggie-filled dish. It will also please your taste buds because of the incredible flavor!
- Customizable: Get creative and use whatever veggies you have on hand or prefer. You could also try different dressings, like my spicy cashew dressing, Asian salad dressing, or my homemade teriyaki sauce.
How to Make a Spring Roll in a Bowl
You will want to make these on repeat! They are so simple and fresh and make you feel good! Prepare a bunch ahead of time to assemble for lunch each day for a quick and healthy meal prep idea. Scroll to the bottom of the post for exact measurements of ingredients.
- Prepare: Wash, cut, and prepare the vegetables and herbs if needed. According to the package directions, cook the rice vermicelli and rinse in cold water. Gently toss the noodles in sesame oil to prevent them from sticking together.
- Make the Dressing: Prepare the Thai Peanut Dressing.
- Assemble the Bowl: Divide the cooked rice noodles evenly between 4 bowls. Add ¼ cup of the shredded cabbage, lettuce, cucumbers, and carrots into each bowl. Toss the dressing with the spring roll bowl ingredients. Garnish with green onions, mint leaves, and cilantro.
Tips and Variations
The great thing about this recipe is that you can adjust it to suit your preferences. Here are a few ideas to get you started.
- Add a Protein: This bowl doesn’t have meat, but feel free to add protein. Try cooked chicken, shrimp, or shredded pork. Cooked tofu is also a tasty option!
- Ideas For Garnish: Finish off your spring roll bowl with chopped peanuts or cashews, red pepper flakes, bean sprouts, basil, lime juice, sesame seeds, or a drizzle of hot sauce!
- Spice: If you prefer a spicier dressing, add one teaspoon of red pepper flakes to find the perfect heat level for your taste.
- Is the Dressing Too Thick? Add warm water to thin it out, one teaspoon at a time, until you reach the desired consistency.
- Gluten-Free: This recipe is a great option for our gluten-free friends.
Tips For Making Ahead
- Make Ahead: Prepare the veggies and herbs ahead of time and place them in individual ziplock bags. Keep them in the fridge until it’s time to assemble the bowls. The dressing can also be prepared and refrigerated up to 1 week in advance. When you’re ready, toss the dressing with the spring roll bowl and enjoy right away!
Beautiful Spring Roll-Inspired Recipes
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Spring Roll in a Bowl
Ingredients
Bowl
- 4 ounces rice vermicelli, uncooked
- 1 teaspoon sesame oil
- 1 cup shredded red cabbage, divided
- 1 cup sliced romaine lettuce, divided
- 1 cup shredded carrots, divided
- 1 cup julienned cucumber, divided
- 2 minced green onions, divided
- ¼ cup fresh mint leaves, divided
- ½ cup fresh cilantro, divided
- 1 recipe Thai Peanut Dressing
Instructions
- Wash, cut, and prepare the vegetables and herbs, if needed. According to the package directions, cook the 4 ounces rice vermicelli, and rinse in cold water. Gently toss in the noodles in 1 teaspoon sesame oil to prevent them from sticking together.
- Prepare the Thai Peanut Dressing.
- Divide the cooked noodles evenly between 4 bowls. Add ¼ cup cabbage, lettuce, cucumbers, and carrots into each bowl. Drizzle and toss with the prepared dressing. Garnish with green onions, mint leaves, and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
