Spring Roll in a Bowl
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.
Servings: 4 people
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
Calories: 314kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 707mg | Potassium: 360mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6960IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 1mg
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