Go Back
+ servings
spring roll bowl with chop sticks from above.
Print Recipe
5 from 171 votes

Spring Roll Bowls

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.
Prep Time20 minutes
Cook Time4 minutes
Total Time24 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4 bowl
Calories: 229kcal
Author: Toni Dash

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