Spring Roll Bowls are filled with the ingredients of spring rolls without all the fuss. Rice noodles replace the wrappers and are topped with fresh vegetables then drizzled with a homemade sesame ginger sauce.
Spring Roll Bowls have all the flavors and textures of a spring roll, with half the fuss, all in a bowl!
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Spring Rolls in a Bowl
Have you ever made your own spring rolls?
After doing the chopping, dicing and slicing then you have to do the dipping, tucking and rolling.
By the time you're done you've forgotten how hungry you were!
Rice noodles replace the typical rice wrappers in a spring roll.
Fresh and crunchy vegetables, the filling in a spring roll, now become the toppings.
Drizzle with a sesame ginger sauce and every bite will be a party in your mouth!
I could eat Spring Roll Bowls every day of the week especially on Meatless Mondays!
I love to mael prep these bowls, keeping the dressing on the side, until I'm ready to enjoy.
Give them a try, you're going to love them too!
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Recipe Tips
Serve this recipe as a tossed Spring Roll Salad:
- Break rice noodles into thirds and prepare as in Step 1.
- Toss noodles, vegetables and dressing until evenly coated.
- Makes about 8 cups.
Substitutions
- Red Cabbage - You can replace red cabbage with napa cabbage or green cabbage
- Red Bell Peppers - Orange bell peppers or yellow bell peppers are good substitutes for red bell peppers
- Scallions - Mnced red onion, sweet onion or shallots can be subbed for the scallions
- Cilantro - Not a fan of cilantro? Use parsley in its place.
Storage
- Make Ahead - You can assemble the bowls ahead, keeping the dressing separate and store in the refrigerator until you are ready to serve. Then drizzle with the dressing and serve.
- Refrigerate - Refrigerate any leftover spring roll bowls in an airtight container in the refrigerator for up to 2 days. Give the ingredients a toss to coat witht he drressing again.
Ingredients
Ingredients for spring rolls in a bowl
- Rice Noodles - The rice noodles replace the rice paper wrappers
- Avocado - Avocado adds a creamy texture to the bowls
- Cucumber - Cucumber adds crunch and texture
- Red Bell Pepper - Adds a vibrant color and sweet flavor with a tender crunch
- Red Cabbage - Red cabbage adds color, texture and mild flavor
- Carrots - Carrots add a sweetness and firm crunch
- Soy Sauce - Adds a unami flavor and saltiness to the dressing
- Lime Juice - Adds fresh citrus notes
- Fresh Ginger - Fresh ginger lends a hint of heat and slight spice
- Toasted Sesame Oil - A flavorful asian oil that is the base of the dressing
- Sugar - Balances and rounds out the dressing
- Garlic - Garlic adds a savory flavor note to the dressing
- Scallions - Scallions add color and a mild onion flavor
- Cilantro - Lends a pop of color and a fresh herbal flavor
Easy Recipes with Noodles
Spring Roll Bowls Recipe
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Ingredients
- 8 ounces rice noodles
- 1 avocado pitted and sliced
- 1 cup thinly sliced cucumber
- 1 large red bell pepper , seeded and cut in matchsticks
- 1 cup shredded red cabbage
- 1 cup sliced carrots
- 3 Tablespoons soy sauce
- 3 Tablespoons lime juice
- 4 teaspoons finely minced fresh ginger
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons sugar
- 1 clove garlic minced
- 2 Tablespoons sliced scallions
- 2 Tablespoons chopped cilantro
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Instructions
- Place noodles in a heat proof bowl. Pour boiling water over noodles to cover and let stand until noodles are tender, about 20 minutes. Drain and run under cold water to cool; pat dry.
- Divide noodles evenly between four serving bowls.
- Top with avocado, cucumber, bell pepper, red cabbage and carrots.
- Whisk soy sauce, lime juice, ginger, sesame oil, sugar, garlic, scallions and cilantro until blended. Drizzle the dressing over the bowls and enjoy!
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