This Spring Roll Bowl is a colorful blend of fresh veggies, rice noodles, and crispy toppings all tossed together with a yummy peanut sauce. It’s refreshing and fun!
You can’t help but be happy eating this bowl! I love how every bite is crunchy and creamy. Plus, it’s a great way to sneak in those veggies while enjoying a tasty meal!
Making this bowl is a breeze! Just chop your favorite veggies, mix everything in a bowl, drizzle with that creamy peanut sauce, and voilà—dinner is ready!
Key Ingredients & Substitutions
Rice Noodles: These thin noodles are perfect for this dish. If you can’t find rice noodles, you can use vermicelli or even whole wheat spaghetti. Just make sure to adjust cooking times!
Red Cabbage: Red cabbage adds color and crunch. If you prefer, green cabbage or shredded kale can also work. Both will give a nice texture.
Carrots: Julienned carrots add sweetness and crispness. Try using bell peppers or zucchini if you want a different taste or if carrots aren’t in season.
Cucumber: Fresh cucumber strips give a refreshing crunch. You could substitute sliced bell peppers or even avocado for creaminess.
Peanut Butter: Creamy peanut butter is key, but you can use almond butter or sunflower seed butter for nut-free versions. Just check labels for allergens!
How Do I Make the Perfect Peanut Sauce?
Making peanut sauce is simple, but the right consistency is essential. Start by mixing the peanut butter and soy sauce in a bowl. Then, add rice vinegar and your sweetener, either maple syrup or honey, to balance the flavors.
- Mix in minced garlic for flavor and a pinch of salt.
- If the sauce feels too thick, add water one tablespoon at a time, whisking until you achieve a smooth and pourable consistency.
- Taste and adjust the ingredients as desired, adding more sweetness or soy sauce for saltiness. Remember, it should be rich and creamy!
How to Make a Spring Roll Bowl with Peanut Sauce
Ingredients You’ll Need:
For the Bowl:
- 4 oz rice noodles
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, sliced into strips
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup unsalted peanuts, chopped (for garnish)
- Sesame seeds (for garnish)
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced
- 1-2 tbsp water (to thin, as needed)
How Much Time Will You Need?
You’ll need about 15-20 minutes to prepare this delicious Spring Roll Bowl. It takes around 5 minutes to cook the noodles and a few minutes to chop the vegetables and make the peanut sauce. Quick and healthy!
Step-by-Step Instructions:
1. Cooking the Rice Noodles:
Start by bringing a pot of water to a boil over medium heat. Once boiling, add the rice noodles and cook them according to the package instructions, which usually takes about 3-5 minutes. When they are done, drain them in a colander and rinse them under cold water to stop the cooking process. Set the noodles aside to cool.
2. Preparing the Vegetables:
While the noodles are cooking, get your vegetables ready! Take the red cabbage and shred it into thin pieces. Julienning the carrots means cutting them into thin matchstick shapes. Slice the cucumber into strips. Finally, chop the green onions and fresh cilantro. Keep everything ready for assembly!
3. Making the Peanut Sauce:
In a small mixing bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup (or honey), and minced garlic. Give it a good mix until smooth. If the sauce looks too thick, add water, one tablespoon at a time, and mix until you get your desired consistency.
4. Assembling the Bowl:
Grab a large serving bowl and start with the cooled rice noodles as the base. Now, layer on the beautiful colors: arrange the shredded cabbage, julienned carrots, cucumber strips, and chopped green onions on top of the noodles.
5. Drizzling the Sauce:
Take that yummy peanut sauce and drizzle it generously over the veggies and noodles. You want every bite to be flavorful!
6. Garnishing:
For the final touch, sprinkle the chopped peanuts and sesame seeds on top. Add a few sprigs of fresh cilantro for a burst of flavor and color.
7. Serving:
Gently toss everything together to combine the flavors, or you can keep everything separate for a fun, mix-and-match experience at the table. Enjoy your delicious Spring Roll Bowl!
Can I Use Different Noodles for This Recipe?
Absolutely! You can substitute rice noodles with other types like soba noodles, whole wheat spaghetti, or even zucchini noodles for a low-carb option. Just adjust the cooking time according to the type of noodles you choose.
What If I Don’t Have Peanut Butter?
If you don’t have peanut butter, feel free to use almond butter or sunflower seed butter for a nut-free alternative. The flavor will change slightly, but it will still be delicious. Just keep the ratios the same when mixing your sauce!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge, where they will stay fresh for up to 3 days. It’s best to keep the vegetables and sauce separate until serving to maintain their crispness. When ready to eat, toss everything together and enjoy!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can! The peanut sauce keeps well in the fridge for up to a week. Just store it in a sealed container. If it thickens, simply stir in a little water to loosen it when you’re ready to use it.
