spring roll bowl

If you love summer rolls you are going to go crazy for this summer roll bowl meal prep! Drizzled with a mouthwatering spicy peanut sauce and packed with veggies and fiber to keep you full! This high protein vegan meal prep will keep you full and energized throughout the day!

Summer Roll Bowl Meal Prep (high protein & vegan)

400 g Extra Firm Pressed Tofu (cubed)

tsp Coconut Aminos (or soy sauce)

Edamame (shelled and frozen)

¾ Large Cucumber (cubed)

Carrot (shredded)

Purple Cabbage (shredded)

Natural Peanut Butter

tbsp Soy Sauce

tsp Sriracha

tbsp Lime Juice (or lemon)

tbsp Maple Syrup

Sesame Seeds

Lime Wedges

Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.

Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.

Steam the edamame for a few minutes until cooked then run under cold water. Cook your  noodles of choice then run under cold water.

Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.

Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!

This deconstructed spring roll is a perfect light main dish especially for the hotter months of the year. Loads of colorful fresh vegetables, a soy-ginger sauce makes this vegan recipe exciting and satisfying any time.

Spring Roll Bowls

rice noodles (see notes)

soy sauce (regular or gluten-free)

sesame oil

rice wine vinegar

sesame seeds

sriracha (or to taste)

Napa cabbage

avocado

matchstick-cut carrots

edamame

thinly sliced Persian or English cucumber

radish

green onions

Sesame seeds and chopped peanuts (for garnish)

Cook the rice noodles according to the package directions. Drain and rinse the rice noodles under cool water.

Whisk together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, sriracha, garlic and ginger. Set aside.

To assemble bowls: evenly divide the cabbage on the bottom of each of 4 serving bowls. Layer on the avocado, carrots, edamame, cucumber, radish, and green onion. Divide and add the rice noodles in the middle of bowl on top of the other ingredients.

Drizzle on 1/4 of the dressing onto each bowl. Serve immediately.

Store any leftovers in an airtight container in the fridge for up to three days.

This easy Spring Roll Bowl has all of the flavor you love from fresh spring rolls, transformed into a delicious bowl with a Sweet Chili Peanut Sauce. This 30 minute meal will become a new staple at your house!

Spring Roll Bowl

peanut butter

hoisin sauce

soy sauce

garlic (, minced)

Sriracha hot sauce

Tablespoons rice wine vinegar

Tablespoons warm water (, or more as needed to thin)

dry Rice Noodles

basil leaves

mint leaves

cilantro

serrano peppers

peanuts

avocado (, peeled and thinly sliced)

carrot (, shredded)

bell pepper ((red

English cucumber (, sliced)

mango (,

sweet chili sauce (,or more, to taste)

Protein of choice, cooked shrimp, chicken or crispy tofu (, optional)

Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.

Chop all vegetables and fresh herbs.

Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.

Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.

https://content.jwplatform.com/videos/zjiJCZ1s.mp4

All the deliciousness of spring rolls... but in easy-to-assemble bowls instead! So fresh, healthy, and topped with a luscious peanut sauce.

Spring Roll Bowl with Peanut Sauce

rice

carrot (or 2 small)

cucumber (or 1/2 large)

red cabbage, thinly sliced (about 1/4 medium head)

fresh cilantro (and/or fresh basil)

Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.

peanut butter (I use creamy, natural)

maple syrup or brown sugar

Tbsp. tamari (or soy sauce)

Tbsp. fresh lemon or lime juice

garlic,

ginger

water

Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.

Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.

Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)

Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.)

5 stars… YUM! Had this for dinner tonight and it was fantastic! We also added a serving of crumbled sticky ginger tempeh for extra protein. Thank you for sharing this recipe!

Yum. Yum. Yum. Yum. Yum. I set the ingredients up like a salad bar and the hubby and I just made our bowls at the table. I included a bowl of cooked jumbo shrimp too for my carnivore. In addition to the ingredients you listed, I added a bowl of fresh mint and shredded romaine.

Your peanut sauce recipe was a HUGE hit. I've been asked to have this for dinner again soon. Thank you so much for this idea - so delicious, nutritious, and simple! Our completed bowls turned out so pretty, I wish I could show you a picture!

Absolutely delicious!  I used a bag of broccoli slaw instead of grating cabbage, carrots, etc.  Super easy.  The peanut sauce is finger licking good.  The basil added to the amazing flavor profile.

Leftover noodles were quite dry.  I recommend storing noodles separately so they can be re-heated to soften and then adding other ingredients.

Will make again and again!

Another huge hit!  I made this last night and both my husband and I thought it was fantastic - in fact, Brant said it’s better than the vermicelli noodle bowls we have had as takeout! I added crispy baked tofu (also one of your recipes).  The sauce was delicious.    Thanks for sharing another simple and flavourful recipe!

This was awesome and simple to make. I added edamame, avocado, and shrimp. The peanut sauce was great!! Thank you.

Easy enough for kids to make (my 11 yo made the whole dish, start to finish, with me only helping with the boiling water), delicious enough that they want to make it again. Win-win!

I made this for the first time tonight, and it was delicious! I added the optional edamame.

So good. I change up the veggies depending on what I have on hand, but the sauce and noodles are what makes the dish so great. Thanks for another great recipe.

Spring Roll Bowls - basil, mint, rice noodles, fish sauce, brown sugar, lime juice, and whatever other protein and veggies you have on hand! Easy to make meatless!

Spring Roll Bowls with Sweet Garlic Lime Sauce

garlic

rice vinegar

sugar

fish sauce

lime juice

vegetable oil

rice noodles

serrano pepper

avocados

carrots

red bell pepper

cucumber

lb. of shrimp, tofu, or chicken (optional)

SAUCE PREP

Pulse the sauce ingredients together in a blender or food processor.

NOODLE PREP

Cook your rice noodles by soaking them in cold water for about 30 minutes. When they&#8217;re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. *This is my preferred method because it prevents them from getting overly sticky.*

VEG PREP

Mince the herbs, slice the serrano pepper, and peel or julienne cut the vegetables.

PROTEIN PREP

Cook your shrimp, tofu, or chicken if you&#8217;re adding that in. 

BOWL PREP

Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.

Lindsay love this fresh spring bowl!! Dying over those noodles and crunchy jalapenos!! Pinned!!

I have the really strong urge to go spell fish sauce...WHAT IS WRONG WITH ME?!

yay for spring!! bowl meals get so much more colorful &lt;3

Wow, what a great idea! This is definitely going on my menu this week - was thinking that vermicelli noodles would be delicious... but then would that just  be bun? Either way, delicious :)

Looks lovely! Cannnot wait to try. Also thanks for the disclaimer on the fish sauce. I always avoided it because the sound of it was disgusting. Thanks Lindsay, love your posts and recipes! (Not made yet but knowing your recipes this will be another winner!)

This is officially my new favorite bowl recipe of yours! Total perfection Lindsay! Pinned and making this weekend for the hubby and I. :)

https://content.jwplatform.com/videos/n1ElymcI.mp4

Spring Roll Bowls – basil, mint, rice noodles, fish sauce, brown sugar, lime juice, and whatever other protein and veggies you have on hand! Easy to make meatless!

The classic flavours of spring rolls ... in a bowl! These quick and easy Spring Roll Bowls are packed with vegetables and come together so quickly, perfect for busy weeknights when you want to spend as little time in the kitchen as possible. Serves 4 with loads of leftovers!

250 g (9 oz) rice vermicelli noodles

olive oil

tsp garlic

tsp ginger

(70 g) finely chopped mushrooms

pork

(75 g) shredded green cabbage

(180 g) bean sprouts

(80 g) grated or julienned carrots

onions

chicken stock

tbsp light soy sauce (see note 1)

tbsp dark soy sauce

oyster sauce (optional, see note 2)

tsp sugar

tbsp sesame oil

black pepper

Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside.

Heat the olive oil in a large, deep frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant. 

Add the mushrooms and cook, stirring, for 2–3 minutes until the water has evaporated and the mushrooms have softened. 

Add the pork mince and cook, stirring, for 2–3 minutes, breaking it up as you go, until browned.

Add the cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened. 

Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3). 

Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately. 

I will be making this tomorrow night sounds so good we are having the lemon chicken and potatoes again tonight delicious 😋 thanks again for your wonderful recipes need the book now in England xx

I made this tonight really good very fresh and delicious 😋 you have really sparked my
love of cooking again thank you x

My whole family loved this. I subbed broccoli slaw for the mushrooms and it was delicious. Might add wonton strips for crunch next time.

Careful with making 2x version. Way too much liquid 😕

This is a winner, my whole family LOVED this receipe, i usually base my weekly shop around all your recipes but this one particular has been on for the last 3 weeks 🩷

Delish! Really yummy recipe and even my toddler liked it!

We did enjoy this, i made it for 2 so did half the noodles and they were way to much, i didn't half the rest of the ingredients we love sauce, not sure i would make this again but it was nice

Delicious, made with kids tonight. Slightly confused about nutrition info for 1 serving/serves 4 is 696 calories for entire dish? So 175 calories per person?

SO GOOD! I love the versatility of this recipe. I used ground turkey + cabbage, carrot, kohlrabi, zucchini, &amp; broccoli leaves because that's what I had on hand from my CSA bin this week. Just chopped everything in similar sized pieces. The flavour was excellent - thank you! Will be saving this!

I’ve really enjoyed a lot of the other recipes on this site, but this is the second one that was really lacking in flavor. The other one was also Asian inspired so maybe it’s just that that style is cooking isn’t her best. I followed it to the letter, and my dish had a lot of liquid in it. I made it for lunches this week so I’ll keep eating on it. Maybe if I let it sit for a day and add some lime or rice vinegar, it will perk up a bit for me. But after this I’ll probably go back to my tried and true egg roll in a bowl recipe I usually do.

*Chefs Kiss* The entire family demolish this when I make it! I try and pack as many veggies as possible to give the kids a good veggie kick that's super simple and no room for "but I don't like zucchini" - it's such a winner and sooooo simple! So many variations to keep it fresh too!

This was BEAUTIFUL. So quick and easy to whip up. The 13 month old and hubby loved it. Tastes so fresh - love the flavours. I didn’t have carrot, mushrooms, sprouts or dark soy - just added a cup of frozen story fry vegetables and it was still amazing. Adding to regular rotation!

Yum Yum Yum...... Made this tonight with random ingredients, didn't have Oyster sauce so used Hoi Sin, also used Honey Soy Tofu for vegetarian, all devoured....... thank you

Can I use wombok cabbage for this or does it require only green cabbage?

This is so great, and once you’ve hit everything out and chopped it’s such a breeze. I added extra Oyster sauce, a few splashes of good old Maggi Seasoning sauce. Next time I will also add garnish of Vietnamese mint and some fresh chilli. Delicious!

Super easy to make and my family really liked it! A great way to eat more veggies.

This is a family favorite! Even my young children like it and ask for seconds. I usually double the sauce ingredients (minus the chicken stock) to make it a little saucier to match my preference. I've even experimented with other veggies. Edamame is a great addition.

https://www.youtube.com/watch?v=F1-XxAnQkbQ

Spring Roll Bowls - 30 days of family dinners on a budget

View the full recipe here! 👇🏻
https://simplehomeedit.com/recipe/spring-roll-bowl/

Top 6 spring roll bowl recipes from across the web

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Spring Roll Bowl

Spring Roll Bowl with Peanut Sauce

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Top 6 spring roll bowl recipes from across the web

The most viewed spring roll bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Roll Bowl Meal Prep (high pr...

Spring Roll Bowls

Spring Roll Bowl

Spring Roll Bowl with Peanut Sauce

Spring Roll Bowls with Sweet Garlic...

Spring Roll Bowls

The most viewed spring roll bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine