Spring Roll Bowl with Peanut Sauce – Easy Vegan Meal

There’s something endlessly satisfying about biting into a fresh spring roll—the crunch of vibrant veggies, the soft noodles, the burst of herbs, and of course, that creamy, nutty peanut sauce tying it all together. But if you love all those flavors and textures without the hassle of rolling, this spring roll bowl is the perfect answer. It’s a deconstructed version that captures everything you crave, layered up beautifully in one easy, customizable bowl.

This recipe brings together all the bright, clean flavors of traditional Vietnamese-style spring rolls in a way that’s fast, fuss-free, and perfect for any night of the week. With chewy rice noodles, crisp vegetables, fresh herbs, and the most irresistible peanut sauce, every bite feels balanced, nourishing, and full of life.

It’s become a regular in my own kitchen not just because it’s easy, but because it checks all the boxes—fresh, filling, colorful, and comforting. Whether you’re serving it for a quick weeknight dinner or prepping lunches for the week ahead, this spring roll bowl never disappoints.

Let’s dive into why this spring roll bowl might just become your new obsession.

Why You’ll Love This Recipe

This bowl is loaded with reasons to fall in love, and once you make it, you’ll see why it’s on heavy rotation in so many kitchens.

1. No rolling required: Skip the delicate rice wrappers. Just toss everything in a bowl and drizzle with sauce.

2. Fast and easy: You only need about 30 minutes to prep and assemble everything. It’s ideal for busy weeknights or lazy weekend lunches.

3. Totally customizable: Don’t have cucumber? Add bell peppers. Want extra protein? Toss in some tofu or edamame. You’re the boss of this bowl.

4. Big on flavor: Between the crisp veggies, chewy noodles, fragrant herbs, and creamy peanut sauce, this bowl delivers layer upon layer of texture and taste.

5. Naturally vegan and dairy-free: It’s plant-based comfort food that doesn’t skimp on satisfaction.

6. Perfect for meal prep: Just keep the components separate until you’re ready to eat, and you’ve got lunch sorted for days.

The mix of cold noodles, crunchy veggies, fresh herbs, and nutty sauce hits all the right notes. Whether you’re making this for a quick solo lunch or laying out a build-your-own bowl bar for dinner with friends, it’s one of those dishes that feels fresh and exciting every time.

Health Benefits

Beyond its amazing flavor and texture, this spring roll bowl is packed with nutritional goodness.

First off, it’s loaded with vegetables—carrots, cucumbers, red cabbage, and fresh herbs provide fiber, antioxidants, and vitamins A, C, and K. These support everything from immunity to skin health to digestion.

Rice noodles are naturally gluten-free and a great option for those with gluten sensitivities. They also provide a simple carb source that’s light and easy to digest, making them perfect for a refreshing meal.

The peanut sauce, though rich and flavorful, is made from natural peanut butter, which offers healthy fats and plant-based protein. Garlic and ginger not only add flavor but also bring anti-inflammatory benefits to the table.

If you add tofu or edamame for protein, you’re getting a complete plant-based meal that hits all the macronutrient needs: protein, fats, and carbs—balanced and satisfying.

This is the kind of bowl that keeps you full, nourished, and energized without weighing you down. Plus, with all the fresh ingredients, it’s a great option to reset after a heavy weekend or to sneak more veggies into your routine.

Preparation Time, Servings, and Nutritional Information

Total Prep and Cook Time: 30 minutes
Servings: 4 generous bowls
Calories per serving: 450
Protein: 14g
Carbohydrates: 50g
Fat: 20g
Fiber: 6g

These numbers will vary slightly depending on how much sauce you use or if you add optional proteins like tofu or tempeh, but it’s a solid base for a nutritious meal.

Ingredients List

Here’s everything you’ll need to make your spring roll bowl. Be sure to prep all your vegetables ahead so assembly is easy and quick.

Base:

• 8 oz thin rice noodles or vermicelli
• 1 cup carrots, julienned or matchstick-cut
• 1 cup cucumber, thinly sliced (English cucumbers work great)
• 1 cup red cabbage, shredded finely
• 2 green onions, sliced thin
• ½ cup fresh cilantro leaves (or use mint or Thai basil for variation)

Optional Add-ins:

• 1 cup edamame, shelled and cooked
• 1 block firm tofu, pressed and cubed
• ½ cup bean sprouts
• 1 bell pepper, thinly sliced
• Jalapeños or red pepper flakes for heat
• Chopped peanuts or sesame seeds for topping

Peanut Sauce:

• ½ cup natural creamy peanut butter (unsweetened)
• 2 tablespoons tamari or low-sodium soy sauce
• 1 tablespoon maple syrup or brown sugar
• 1 tablespoon lime juice (or lemon juice)
• 1 clove garlic, minced
• 1 teaspoon fresh grated ginger
• 2 to 4 tablespoons hot water (to thin sauce to desired consistency)

Step-By-Step Cooking Instructions

Let’s break it down into simple, foolproof steps so you can get your spring roll bowls on the table in no time.

1. Cook the noodles

• Bring a pot of water to a boil. Add rice noodles and cook according to package instructions, usually about 4 to 6 minutes.
• Drain and rinse the noodles with cold water to stop the cooking process and prevent sticking. Set aside.

2. Prep the vegetables

• While the noodles cook, wash and slice your veggies. Julienne the carrots and cucumber, shred the cabbage, and slice the green onions.
• Tear or chop your herbs and set aside.

3. Make the peanut sauce

• In a medium bowl, combine peanut butter, tamari, lime juice, maple syrup, garlic, and ginger.
• Slowly whisk in hot water, one tablespoon at a time, until the sauce is smooth and pourable but still creamy. Taste and adjust as needed—add more lime juice for tang, more maple syrup for sweetness, or tamari for saltiness.

4. Optional: Prepare the protein

• If using tofu, press it for at least 15 minutes, then cut it into cubes. Sauté in a nonstick pan with a little oil until golden and crispy.
• Alternatively, steam or boil shelled edamame and season lightly with salt.

5. Assemble the bowls

• Divide the noodles among 4 bowls.
• Top with a mix of carrots, cucumber, cabbage, green onions, and herbs.
• Add optional toppings like tofu, edamame, or bean sprouts.

6. Drizzle with sauce

• Generously spoon or drizzle the peanut sauce over the top. Garnish with chopped peanuts, sesame seeds, or extra herbs.

7. Serve immediately or prep for later

• If you’re not eating right away, store components separately to maintain freshness. Assemble just before serving.

How to Serve

This spring roll bowl is super versatile and can be served in a few fun ways:

• As a refreshing lunch or light dinner on its own
• As part of a DIY bowl bar—lay out all the ingredients and let everyone build their own
• In meal prep containers with sauce stored separately for grab-and-go weekday lunches

Pairing Suggestions

These bowls are light, fresh, and vibrant, so you’ll want to keep pairings equally refreshing.

Side ideas:

• Miso soup or vegetable broth
• Fresh fruit salad with lime
• Seaweed salad or quick pickled veggies

Beverage ideas:

• Sparkling water with lime or cucumber
• Iced green tea or hibiscus tea
• A smoothie with mango and pineapple for tropical vibes

For kids, a glass of fresh lemonade or a light coconut water works great.

Storage, Freezing & Reheating Instructions

Storage Tips:

• Store the noodles, veggies, and sauce in separate airtight containers in the refrigerator.
• The peanut sauce will thicken in the fridge, so whisk in a little hot water before serving.

Reheating Tips:

• Reheat noodles gently in the microwave or by rinsing briefly with hot water.
• Veggies and sauce are best served cold or at room temperature to maintain texture and flavor.

Freezing Tips:

• This dish isn’t ideal for freezing due to the fresh vegetables, but the peanut sauce can be made ahead and frozen for up to 1 month.

Common Mistakes to Avoid

1. Overcooking the noodles: Rice noodles cook quickly and can become mushy if overdone. Rinse with cold water immediately after cooking.

2. Using watery peanut butter: Natural, thick peanut butter works best for a creamy, rich sauce.

3. Not seasoning your add-ins: If you’re using tofu or edamame, season them lightly for an extra flavor boost.

4. Skipping the herbs: Don’t underestimate the power of fresh herbs—they make a huge difference in flavor.

5. Assembling too far in advance: If you assemble the bowls too early, the veggies may lose their crunch. Keep components separate until just before serving.

Pro Tips

1. Use a spiralizer: For extra fun texture, spiralize your cucumber or carrots instead of slicing.

2. Toast your toppings: Toasted sesame seeds or peanuts add a rich, nutty flavor that takes the bowl up a notch.

3. Add crunch: A handful of crispy shallots or crushed rice crackers makes a great topping.

4. Make it spicy: Stir sriracha or chili garlic paste directly into the sauce or drizzle on top.

5. Meal prep like a pro: Prep everything on Sunday, store in separate containers, and assemble throughout the week for super quick meals.

Frequently Asked Questions (FAQs)

Can I make this bowl gluten-free?
Absolutely. Just use gluten-free tamari or coconut aminos instead of soy sauce, and double-check your noodles to ensure they’re gluten-free.

Can I make the peanut sauce ahead of time?
Yes! It actually gets better after a day in the fridge. Just give it a good stir and add a splash of hot water before using.

What if I’m allergic to peanuts?
No problem. Use almond butter, cashew butter, or even sunflower seed butter for a nut-free version.

Can I use different noodles?
Totally. Try soba noodles, whole wheat noodles, or even zucchini noodles if you want a low-carb option.

How long does it last in the fridge?
When stored properly, the components will stay fresh for up to 4 days. Keep sauce and veggies separate for best results.

What protein works best in this?
Tofu, tempeh, edamame, or even grilled chicken for a non-vegan version (just make sure it’s halal). Each adds its own unique texture and flavor.

Can I serve this warm?
Yes. Warm noodles with slightly warm tofu can be delicious, but keep the veggies fresh and crisp for contrast.

How can I thin out my peanut sauce?
Add warm water, one tablespoon at a time, and whisk until you reach your desired consistency.

What’s the best way to press tofu?
Wrap it in a clean towel, place it on a plate, and weigh it down with something heavy for 15–30 minutes to remove excess water.

Is this kid-friendly?
Yes! Leave out the heat and serve with their favorite veggies. Even picky eaters tend to love the sweet-savory peanut sauce.

Conclusion & Call to Action

This Spring Roll Bowl with Peanut Sauce is everything you want in a meal—colorful, crisp, creamy, and completely customizable. It’s the ultimate lazy-day dinner that feels anything but lazy. Whether you’re trying to eat more veggies, meal prep like a champ, or just need a reliable go-to for meatless Mondays, this recipe delivers.

Now it’s your turn. Whip up a batch, play around with the toppings, and don’t forget to share how it turns out! I’d love to see your creations—tag me on social or drop a comment with your favorite add-ins.

Happy bowl building!

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