Spring Roll Bowl

Spring roll bowls are a delicious and fun deconstructed version of the classic Vietnamese spring roll. They are perfect for a light lunch, a satisfying dinner, or even a healthy meal prep option.

The beauty of spring roll bowls lies in their customizability. You can choose your favorite protein, vegetables, and sauce to create a bowl that perfectly suits your taste. Here’s a breakdown of the typical components:

• Noodles: Rice noodles are the most common base for spring roll bowls, but you can also use quinoa, brown rice, or even lettuce wraps for a low-carb option.
• Protein: Traditionally, spring rolls are filled with pork, shrimp, or chicken. However, tofu, tempeh, or shredded vegetables can be used for a vegetarian or vegan option.
• Vegetables: Julienned or shredded vegetables are essential for adding freshness and crunch to your bowl. Popular choices include carrots, cucumbers, bell peppers, cabbage, bean sprouts, and fresh herbs like cilantro and mint.
• Sauce: A flavorful dipping sauce is key to tying all the elements of your spring roll bowl together. Peanut sauce is a classic option, but other delicious choices include nuoc cham (fish sauce dressing), sweet chili sauce, or a simple sesame ginger dressing.

Here are some additional tips for making a great spring roll bowl:

• Marinate your protein: Marinating your protein adds extra flavor and keeps it tender. Popular marinades include soy sauce, ginger, garlic, and lime juice.
• Cook your noodles according to package instructions: Don’t overcook them, as they should have a slight al dente bite. Rinse them under cold water to stop the cooking process.
• Prepare your vegetables in advance: Chop or shred your vegetables so that everything is ready to assemble your bowls quickly.
• Get creative with toppings: Don’t be limited to the suggestions above. Chopped peanuts, sesame seeds, a drizzle of sriracha, or a lime wedge can add extra flavor and texture.

Now you have the knowledge to create your own delicious spring roll bowl at home! Here’s a quick recipe to get you started:

Spring Roll Bowl Recipe

Ingredients

• 4 ounces rice noodles
• 1 pound boneless, skinless chicken breasts (or desired protein)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon Sriracha (optional)
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Peanut sauce (store-bought or homemade)

Instructions

1. Cook the rice noodles according to package instructions. Drain and rinse under cold water.
2. In a bowl, combine the chicken with soy sauce, rice vinegar, sesame oil, garlic, and Sriracha (if using). Marinate for at least 15 minutes.
3. Heat a skillet or grill pan over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes per side.
4. Divide the cooked noodles among bowls. Top with shredded chicken, carrots, cabbage, cucumber, cilantro, and mint.
5. Drizzle with desired amount of peanut sauce and serve.

How to Make Spring Roll Bowls

Prepare Peanut Sauce: Place all the sauce ingredients in a food processor and blend until smooth. Add a little water if needed to achieve the desired consistency.

Chop Vegetables: Slice and chop all the vegetables and herbs.

Prepare Noodles: Cook the noodles according to the package instructions. Drain them and place them in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine.

Serve: Spoon the noodles into bowls, then top them with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp, or crispy tofu if desired. Drizzle with extra sweet chili sauce and peanut sauce, and enjoy!

Instructions:

Make the Peanut Sauce: Place all ingredients in a food processor and blend until smooth. Add a little water, if needed, to reach your desired consistency. Transfer the sauce to a bowl and set aside.

Chop all vegetables and fresh herbs.

Cook noodles according to package instructions. Drain and add them to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.

Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp, or tofu if desired. Drizzle with extra sweet chili sauce and peanut sauce.

Notes:

Make Ahead Instructions: Chop the veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh to prevent clumping or drying out.

Veggies: Feel free to substitute any of your favorite vegetables.

Calories: Calorie count includes all of the sauce being used. Use less sauce for fewer calories.