If you love a great spring roll but don't want to make them, these vegan Spring Roll Bowls are the perfect solution! Colorful fresh vegetables and a delicious sauce make this deconstructed spring roll easy enough for busy weeknights!
Vietnamese spring rolls and summer rolls are perfect for warm weather dining but sometimes there isn't time to make them, we get it. We've made it easy with fresh spring rolls bowls. No rice paper wrapper needed.
Great for meal prep too!
What makes this skinny?
Think of these fresh bowls as a spring roll salad of sorts. It's all the delicious, low calorie, nutrient-rich ingredients from inside the spring roll combined in an easy bowl. Loads of raw vegetables with a calorie-light sauce.
We ditched the traditional fat-heavy peanut butter sauce (use our skinny version - see the Variations) for notes of garlic, ginger, soy sauce, rice vinegar and just a touch of warming sriracha.
Recipe Ingredients Notes
Napa cabbage. This type of cabbage has light green wavy leaves that create a wonderful texture when sliced. Rinse the cabbage head and slice across it making about ¼-inch thick ribbons.
Carrots. You'll cut the carrots into small matchstick size which is easy using a large sharp kitchen knife. One cup will be used which is about the equivalent of one large carrot (peeled before cutting).
Edamame. These tasty shelled soy beans are a powerhouse of plant protein. Using frozen shelled edamame, cooked and rinsed with cold water is the easiest way to add these (versus shelling them yourself).
English cucumber. You can use English cucumber or Persian cucumber. Persian cucumbers tend to be smaller but both are seedless and do not need to be peeled. If using a large English cucumber you can quarter the slices to make them more bite-size if needed.
Avocado. Use a small ripe avocado sliced or diced. Using a ripe but still firm avocado works best.
Rice vermicelli. This type of rice noodle is the size of angel hair pasta. It cooked quickly and you'll rinse until cold water so it's chilled before adding to the bowl. Usually these are sold in packages of 8-ounces so you'll use ¼th of the package (2 ounces). These noodles are naturally gluten-free.
Low sodium Soy Sauce. Use regular or gluten-free soy sauce or Tamari, be sure to use low sodium for best flavor.
How to make Spring Roll Bowls - Step-by-Step
STEP 1. Make the rice noodles
Follow the package directions of rice noodles. Cook, drain and rinse with cold water. Set aside until assembling the bowls.
STEP 2. Make the spring roll sauce
In a small bowl or jar combine the sauce ingredients: soy sauce, sesame oil, rice vinegar, sriracha, ginger, garlic and sesame seeds. Stir to mix together and set aside.
STEP 3. Assemble the bowls
Divide the cabbage ribbons between four serving bowls. Layer on the carrots, edamame, avocado, radishes, green onions, and cucumber. Divide the noodles evenly between the bowls and add on top.
Drizzle the dressing on just before serving. Divide it evenly; about 2 tablespoons per bowl. Optional toppings: lime wedges to squeeze on some lime juice, chopped cilantro and more sesame seeds.
Use Ponzu sauce. Instead of regular soy sauce you can use Ponzu sauce which has a citrus flavor along with the soy sauce for a different spring roll bowl sauce.
Use different vegetables. Think of your favorites in a spring roll: bean sprouts, shredded purple cabbage, matchstick red bell pepper or any other color bell peppers.
Add extra protein. Keep it vegan with some crispy tofu or add some shredded chicken breasts (not vegan).
Add fresh herbs. Chopped fresh cilantro or fresh basil are delicious!
If storing the bowl to eat later the avocado will oxidize (turn brown). You can place it in lime juice first which will help. Or add it when servings.
How to Store
Store in an airtight container for up to three days. If possible store the dressing and fresh vegetables separately and add the dressing just before serving.
For meal prepping store the dressing separately.
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Spring Roll Bowls
- 2 ounces rice noodles see notes
- ¼ cup low sodium soy sauce regular or gluten-free
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon sriracha or to taste
- 1 Teaspoon minced garlic
- 1 Teaspoon minced ginger root
- 2 cups thinly sliced Napa cabbage
- 1 small avocado sliced or diced
- 1 cup matchstick-cut carrots
- 1 cup shelled edamame cooked and drained
- 1 cup thinly sliced Persian or English cucumber
- ½ cup thinly sliced radish
- ¼ cup thinly sliced 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 ¼ of the dressing onto each bowl. Serve immediately.
- Store any leftovers in an airtight container in the fridge for up to three days.