This vegan spring roll bowl has all the fresh, vibrant flavors of a classic spring roll in a simple, satisfying format. The nutty, umami-rich dressing elevates the rainbow array of vegetables to the next level!
This dish is perfectly refreshing for a light lunch, yet filling enough to leave you completely satisfied. Plus, this recipe is highly customizable, so you can easily swap in your favorite veggies or protein of choice.
All it takes is to cut up the vegetables, cook the noodles, and arrange in a bowl with a drizzle of homemade dressing. Enjoy this easy, veggie-loaded meal with a delicious Asian flair!
Ingredients for this recipe
- Vietnamese rice vermicelli noodles
- Extra firm tofu
- Salt and pepper
- Red cabbage
- Cucumber
- Carrot
For dressing:
- Unsweetened peanut butter (natural type)
- Tamari soy sauce
- Sesame oil
- Sriracha
- Water
How to make spring roll bowl
Step 1. Cook the rice vermicelli according to the package. Drain using a strainer, and cool the noodles under running water.
Step 2. Make the dressing while cooking the noodles. Combine the peanut butter, tamari soy sauce, sesame oil, Sriracha, and water together in a small bowl. Mix well. Set aside.
Step 3. Cook the cubed tofu in a heated, greased pan. Season with some salt and pepper.
Step 4. Assemble. Split the red cabbage, cucumber, carrots, noodles, and tofu into two bowls. Top with crushed peanuts and cilantro. Drizzle with dressing.
Step 5. Stir and enjoy!
FAQ
If you would like to make this dish nut free, you can substitute the peanut butter with sunflower seed butter.
Spring roll bowl can be kept refrigerated for 2-3 days, covered tightly. However, I highly recommend to keep the dressing separate for the best texture.
Vegetables with a crunchy, fresh texture are ideal for this dish! Green cabbage, thinly sliced bell peppers, blanched pean sprouts are my other favorites.
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Recipe
Spring Roll Bowl
Ingredients
- 3½ ounces Vietnamese rice vermicelli noodles (dry) 100g or 2 nests
- 1 cup cubed extra firm tofu
- Salt to taste
- Pepper to taste
- 1 cup very thinly sliced red cabbage
- 1 cup sliced cucumber
- 1 medium carrot peeled into ribbons
Dressing
- 2 tablespoons unsweetened peanut butter natural type
- 1 tablespoon tamari soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 4 tablespoons water or more to reach desired consistency
Instructions
- Cook the rice vermicelli according to the package. Drain using a strainer, and cool the noodles under running water.
- Make the dressing while cooking the noodles. Combine the peanut butter, tamari soy sauce, sesame oil, Sriracha, and water together in a small bowl. Mix well. Set aside.
- Cook the cubed tofu in a heated, greased pan (you may also skip this step). Season with some salt and pepper.
- Assemble. Split the red cabbage, cucumber, carrots, noodles, and tofu into two bowls. Top with crushed peanuts and cilantro. Drizzle with dressing.
- Stir and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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