Spring Roll in a Bowl

All the best parts of a spring roll—crisp veggies, tender noodles, and bold flavor—without the fuss!

Course Main Dish

Cuisine Asian

Prep Time 35

Total Time 35

Servings people

Calories 420kcal

Author Katie G.

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

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.