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    Make It Skinny Please » Recipes » Main Dishes » Fresh Spring Roll Bowls

    Published: May 13, 2022 · Modified: Oct 5, 2022 by Toni Dash · 9 Comments

    Fresh Spring Roll Bowls

    Weight Watchers Points3
    Calories: 229kcal
    Carbs: 27g
    Protein: 8g
    Fats: 11g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    spring roll bowls overhead.

    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!

    spring roll bowls overhead.
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    spring roll bowls overhead.

    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!

    Jump to:
    • What makes this skinny?
    • Recipe Ingredients Notes
    • How to make Spring Roll Bowls - Step-by-Step
    • Variations
    • Expert Tips
    • How to Store
    • More recipes you'll love!
    • Recipe

    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

    spring roll bowls labelled ingredients

    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.

    spring roll sauce ingredients.

    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.

    spring roll bowl with chop sticks.

    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.

    Variations

    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 skinny creamy peanut sauce or ponzu dipping sauce. Swap in a sauce from our spring rolls or summer roll recipes.

    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!

    spring roll bowl with chop sticks side view.

    Expert Tips

    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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    Recipe

    spring roll bowl with chop sticks from above.

    Spring Roll Bowls

    Weight Watchers Points3
    Click to track Weight Watchers Points
    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.
    5 from 171 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Diet: Low Calorie, Low Fat, Vegan, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 4 minutes minutes
    Total Time: 24 minutes minutes
    Servings: 4 bowl
    Calories: 229kcal
    Author: Toni Dash
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    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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 serving.
    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.

    Nutrition

    Calories: 229kcal | Carbohydrates: 27g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 665mg | Potassium: 759mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5632IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 2mg
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 171 votes (164 ratings without comment)

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      Recipe Rating




    1. Jan says

      July 13, 2022 at 11:39 am

      How much ginger and garlic in the dressing?

      Reply
      • Toni Dash says

        July 13, 2022 at 3:43 pm

        Yikes Jan! So sorry that dropped out of the recipe. 1 teaspoon of each. Thanks for letting me know!

        Reply
    2. Cate says

      May 16, 2022 at 8:38 am

      5 stars
      This was such a great idea without all the work! So delicous.

      Reply
    3. Tayler Ross says

      May 13, 2022 at 10:05 am

      5 stars
      I've been looking for new things to add to our dinner menu and this looks like just the thing! Thanks so mush for sharing the recipe!

      Reply
    4. Shadi Hasanzadenemati says

      May 13, 2022 at 8:32 am

      5 stars
      This is such an easy and delicious recipe, I cannot wait to make it again!

      Reply
    5. Beth says

      May 13, 2022 at 8:02 am

      5 stars
      This is such a great idea! You get all the flavor of spring rolls without all the fuss. Fantastic.

      Reply
    6. Heidi Schaffer says

      May 13, 2022 at 7:49 am

      5 stars
      SO fresh and delicious. I am going to make these again for my friend this weekend, they were that good!

      Reply
    7. Tavo says

      May 13, 2022 at 7:36 am

      5 stars
      The perfect spring bowl! I usually have it with quinoa but I loved your version with vermicelli! Thank you!

      Reply
    8. Angela says

      May 13, 2022 at 7:13 am

      5 stars
      Love this idea! All of the fresh veggies and flavors, this would be the perfect summer lunch. So good!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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