This Spring Roll in a Bowl captures the familiar flavors of a classic spring roll without the wrapper. Tender rice noodles, crisp cabbage, and shredded carrots form the base of this vegetarian bowl, while sweet mango adds bright fruitiness and a simple homemade peanut sauce brings savory, slightly sweet depth. It’s an ideal option for an easy plant-based weeknight dinner or a colorful side.
Why You’ll Love This Spring Roll In A Bowl
This bowl delivers the same beloved flavors and textures of a traditional spring roll—herbs, crunchy vegetables, rice noodles—assembled into an easy bowl and finished with a creamy peanut sauce. Enjoy it as a light vegetarian dinner or side dish, or add your preferred protein to make it heartier.
The recipe is straightforward and flexible. Leave out ingredients you don’t like, or add extras such as corn or edamame. The recipe below provides a dependable base loaded with fresh flavors, and you can customize it however you like.
It also stores well: keep components refrigerated and wait to dress the bowl until serving. Properly stored, it will keep for up to five days—perfect for meal prep and quick lunches.
Ingredients
The recipe is organized into three parts: the spring roll components, the peanut sauce, and optional protein toppers. Refer to the recipe card for exact amounts and adjust to taste.
Spring Roll Ingredients
- Thin rice noodles
- Carrots, cucumber, red cabbage, and green onions
- Mango
- Fresh herbs: cilantro and mint
- Roasted peanuts
Homemade Peanut Sauce Ingredients
- Natural peanut butter
- Agave or maple syrup
- Soy sauce
- Fresh lime juice
- Grated ginger and garlic
- Hot water (to thin)
Protein Topper Options
- Shelled edamame
- Shrimp
- Shredded chicken
- Grilled salmon or steak
How To Make This Spring Roll Recipe
Step 1: Prep Produce
Shred the carrots and cucumber. Thinly slice the red cabbage and green onions. Dice the mango and chop the cilantro and mint. Divide the prepared produce between four bowls.
Step 2: Prep Protein (Optional)
If you plan to add a protein, cook it separately and let it cool before adding to the bowl.
Step 3: Make Noodles
Cook rice noodles according to package directions. Drain and rinse with cool water, then let them sit until ready to assemble.
Step 4: Make Sauce
In a bowl, whisk together peanut butter, agave or maple syrup, soy sauce, lime juice, grated ginger, and garlic. Add hot water a little at a time until the sauce reaches a smooth, pourable consistency.
Step 5: Add Toppings
Place noodles into each bowl, top with the prepared vegetables, mango, herbs, and peanuts. Add your chosen protein, drizzle with peanut sauce, and serve.
Recipe Tips
- Use a vegetable peeler or julienne peeler to quickly shred carrots and cucumber for even texture.
- If you want a more satisfying meal, add a protein of your choice—shrimp, chicken, edamame, or grilled fish work well.
- Cook and cool any hot protein before combining it with the chilled noodles and raw vegetables to maintain texture and temperature balance.
- The peanut sauce is traditional, but feel free to swap in another dressing or sauce you prefer.
FAQs
A spring roll bowl combines the fillings of a spring roll—noodles, herbs, vegetables, and sauce—served in a bowl instead of wrapped in rice paper.
Spring rolls typically use a thin rice paper wrapper and are often vegetable-forward. Egg rolls use a thicker, dough-like wrapper and usually include meat and a heartier filling.
Use any vegetables you enjoy—lettuce, spinach, bell peppers, broccoli, mushrooms, or leafy greens all work. Mix and match textures and colors for the best bowl.
More Vegetarian Meals To Try
- Ratatouille Recipe
- Creamy Lemon Pasta
- Spaghetti Squash Lasagna Boats
- Vegetarian Chili
- Peach Burrata Salad
If you make this Spring Roll in a Bowl, tag the creator on social media and share your version. It’s always fun to see how people customize this bright, fresh dish.
Spring Roll in a Bowl
ingredients
Spring Roll Ingredients
- 8 oz thin rice noodles
- 2 carrots peeled and shredded
- 1 cucumber shredded
- ¼ head of red cabbage very thinly sliced (about 2.5 cups)
- ½ cup mango diced
- 5 green onions thinly sliced
- ½ cup cilantro chopped
- ¼ cup mint freshly chopped
- ½ cup roasted peanuts
Protein Topper Options
- Shelled edamame
- Shrimp
- Shredded chicken
- Etc.
Peanut Sauce Ingredients
- ½ cup natural peanut butter
- 2 tbsp agave or maple syrup
- 3 tbsp soy sauce
- Juice from two limes or one large
- 1 thumb fresh ginger grated
- 2 garlic cloves grated
- Hot Water for consistency
instructions
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For produce: Shred carrots and cucumber; thinly slice cabbage and green onions. Dice mango and chop cilantro and mint. Divide evenly into four bowls.
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If using protein: Cook and prepare your chosen protein and set aside to cool.
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For noodles: Cook rice noodles according to package instructions, drain, and cool.
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For sauce: Whisk peanut butter, agave, soy sauce, lime juice, grated ginger, and garlic. Stir in hot water a tablespoon at a time until smooth and pourable.
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Assemble: Combine noodles and vegetables in bowls, top with mango, herbs, peanuts, and protein if using. Drizzle with peanut sauce and serve.
notes
Nutrition
Disclaimer: Nutritional values are estimates.
did you make this
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