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Square overhead image of a fresh spring roll bowl filled with rice noodles, shredded carrots, red cabbage, cucumber, mango, radish, fresh basil, cilantro, and lime wedges.
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Spring Roll in a Bowl

All the best parts of a spring roll—crisp veggies, tender noodles, and bold flavor—without the fuss!
Prep Time35 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4 people
Author: Katie G.

Ingredients

Bowl

  • 6 ounces rice vermicelli uncooked
  • 1 ½ cup red cabbage shredded
  • 1 cup carrots julienned or shredded
  • 1 cup cucumber julienned
  • 3-4 radishes thinly sliced
  • 2 green onions thinly sliced
  • 1 mango julienned
  • Fresh basil for garnish
  • Fresh cilantro for garnish
  • Lime wedges for garnish
  • OPTIONAL ADD-INS: cooked shrimp cooked chicken, fried tofu, sliced avocado, edamame, sliced jalapenos, roasted peanuts, fresh mint leaves

Dressing

  • ¼ cup creamy peanut butter
  • ¼ cup sweet chili sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon grated ginger
  • ½ teaspoon minced garlic
  • ¼ teaspoon red pepper flakes
  • Juice of 1 lime

Instructions

  • Soak the rice vermicelli according to package instructions. Once tender, drain and set aside to cool.
  • While the noodles are soaking, prep your vegetables. Julienne the carrots and cucumber, thinly slice the radishes and green onions, and shred the cabbage. Slice the mango into thin strips and gather any optional add-ins like cooked shrimp, chicken, tofu, or edamame.
  • Prepare the dressing. Place the peanut butter in a bowl or open mason jar. Warm it in the microwave for about 15 seconds until liquidy, then add the remaining dressing ingredients. Shake or whisk well to combine and emulsify.
  • Divide the cooked noodles, vegetables, and mango evenly between 4 bowls, as well as any optional add-ins. Drizzle and toss with the dressing, then garnish as desired with herbs. Serve with lime wedges and additional dressing.

Notes

  • Store leftovers separately in airtight containers.
  • Substitute peanut butter for tahini if needed.
  • Great served cold or warmed slightly.

Nutrition

Calories: 420kcal | Carbohydrates: 64g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 631mg | Potassium: 487mg | Fiber: 5g | Sugar: 21g | Vitamin A: 6403IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 1mg