Spring Roll Bowl with Peanut Sauce Recipe
This vibrant Spring Roll Bowl with Peanut Sauce is a fresh, flavorful, and easy-to-make dish perfect for a light lunch or dinner. Featuring thin rice noodles paired with crisp vegetables like carrot, cucumber, red cabbage, and green onions, all tossed with a creamy, tangy peanut sauce. Customize with optional toppings such as chopped peanuts, sesame seeds, and fresh herbs for added texture and taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Noodles and Vegetables
- 8 oz. thin rice noodles*
- 1 large carrot, very thinly sliced
- 1 small cucumber, very thinly sliced
- 2 cups red cabbage, thinly sliced
- 3 green onions, thinly sliced
- 1/3 cup fresh cilantro (and/or fresh basil), roughly chopped, large stems removed
Peanut Sauce
- 1/2 cup creamy, natural peanut butter
- 2 Tbsp. maple syrup or brown sugar
- 1 1/2 Tbsp. tamari or soy sauce
- 2 Tbsp. fresh lemon or lime juice
- 1-2 cloves garlic, minced
- 1 tsp. fresh grated ginger
- Hot water to thin sauce to desired consistency (approx. 1/2 cup)
Optional Toppings
- Chopped peanuts
- Sesame seeds
- Mung bean sprouts
- Fresh mint
- Sriracha sauce
Instructions
- Prepare the vegetables: Very thinly slice the carrot, cucumber, red cabbage, and green onions to ensure crisp texture and vibrant presentation. Roughly chop the cilantro (and/or fresh basil), removing large stems. Set all prepared vegetables aside while you move onto the next steps.
- Cook noodles: Cook the rice noodles according to the package directions, taking care to leave them al dente — meaning they should be slightly firm and not mushy. Once cooked, drain the noodles well and set aside.
- Make the peanut sauce: In a medium bowl, combine the peanut butter, maple syrup or brown sugar, tamari or soy sauce, lemon or lime juice, minced garlic, and fresh grated ginger. Heat about 3/4 cup of water just to under boiling, then gradually whisk in 2 tablespoons at a time until the sauce reaches a creamy yet pourable consistency. Usually, this requires about 1/2 cup of water, but add more or less as needed.
- Assemble your bowl: Place the cooked noodles in serving bowls, top generously with the sliced vegetables, and drizzle with the prepared peanut sauce. Garnish with any of the optional toppings such as chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, or a drizzle of sriracha to taste. Serve immediately to enjoy the fresh, crisp flavors.
Notes
- Ensure rice noodles are cooked al dente to prevent mushy texture.
- Adjust peanut sauce thickness by adding hot water gradually to achieve desired consistency.
- Use tamari instead of soy sauce for a gluten-free option.
- Optional toppings add extra crunch and flavor but can be omitted or replaced based on preference.
- This dish is best enjoyed fresh and can be served warm or at room temperature.
- Leftovers can be stored separately: keep sauce refrigerated and toss with noodles and veggies before serving.
