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Spring Roll Bowl with Peanut Sauce

A colorful Spring Roll Bowl with Peanut Sauce featuring rice noodles, shredded cabbage, carrots, red pepper, and mint.
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A deconstructed fresh spring roll served in a bowl format, featuring rice noodles, fresh vegetables, herbs, and a homemade peanut sauce.

Ingredients

Scale
  • 8 oz rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 large cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup cooked shrimp, sliced tofu, or shredded chicken (optional protein)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped peanuts, for garnish
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain them immediately and rinse with cold water to stop cooking and remove excess starch. Set aside.
  2. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, warm water, soy sauce (or tamari), rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and sriracha (if using). Whisk until the sauce is smooth and pourable. Add a teaspoon more water if the sauce is too thick.
  3. Assemble the bowls: Divide the cooled noodles evenly among serving bowls.
  4. Arrange the fresh ingredients on top of the noodles: place the shredded carrots, red cabbage, cucumber, bell pepper, and your chosen protein (if using) in separate sections over the noodles.
  5. Garnish each bowl generously with fresh mint and cilantro leaves.
  6. Drizzle the peanut sauce over the ingredients in each bowl.
  7. Sprinkle with chopped peanuts before serving.

Notes

  • For a vegetarian or vegan bowl, omit the shrimp or chicken and use tofu or edamame as the protein source.
  • If you prefer a gluten-free sauce, ensure you use tamari instead of standard soy sauce.
  • You can substitute rice noodles with spiralized zucchini for a lower-carb option.
  • Make the peanut sauce ahead of time; it stores well in the refrigerator for up to one week.

Nutrition

Find it online: https://epicureempire.com/spring-roll-bowl-with-peanut-sauce/