Description
This Spring Roll in a Bowl recipe brings all the fresh, vibrant flavors of traditional spring rolls into a convenient and healthy bowl. Rice vermicelli noodles, crisp vegetables, and fragrant herbs are tossed in a flavorful Thai peanut dressing for a light and satisfying meal. It’s a perfect option for a quick lunch or a refreshing dinner.
Ingredients
Units
Scale
Bowl:
- 4 ounces rice vermicelli, uncooked
- 1 teaspoon sesame oil
- 1 cup shredded red cabbage, divided
- 1 cup sliced romaine lettuce, divided
- 1 cup shredded carrots, divided
- 1 cup julienned cucumber, divided
- 2 minced green onions, divided
- 1/4 cup fresh mint leaves, divided
- 1/2 cup fresh cilantro, divided
- 1 recipe Thai Peanut Dressing
Instructions
- Prepare Vegetables and Herbs: Wash, cut, and prepare the vegetables and herbs, if needed.
- Cook Noodles: According to the package directions, cook the 4 ounces rice vermicelli, and rinse in cold water. Gently toss the noodles in 1 teaspoon sesame oil to prevent them from sticking together.
- Prepare Dressing: Prepare the Thai Peanut Dressing.
- Assemble Bowls: Divide the cooked noodles evenly between 4 bowls. Add ¼ cup cabbage, lettuce, cucumbers, and carrots into each bowl.
- Dress and Garnish: Drizzle and toss with the prepared dressing. Garnish with green onions, mint leaves, and cilantro.
Notes
- You can add cooked shrimp, chicken, or tofu for extra protein.
- Use other vegetables such as bell peppers, bean sprouts, or shredded spinach.
- Adjust the amount of Thai peanut dressing to your preference.
- For a spicier bowl, add a dash of sriracha or red pepper flakes.
- Customize the herbs to your liking; basil or perilla leaves are great options.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 5g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
