Spring Roll Bowls Recipe
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.
Servings: 4
Calories: 355kcal
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
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!
Notes
Makes 4 servings.
Nutrition
Calories: 355kcal | Carbohydrates: 63g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 892mg | Potassium: 611mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7024IU | Vitamin C: 77mg | Calcium: 53mg | Iron: 2mg