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Fresh Spring Roll Bowls with Peanut Sauce

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These vibrant spring roll bowls feature crisp veggies, fresh herbs, tender rice noodles, and a creamy peanut sauce—all the flavors of classic spring rolls, but in a fuss-free, customizable bowl. Ready in just 20 minutes, they’re perfect for quick lunches, meal prep, or light dinners.

Ingredients

Scale
  • 6 oz thin or medium rice noodles
  • 1 cup shredded carrots (any color)
  • 1 large cucumber, seeded and julienned
  • 1 medium red bell pepper, thinly sliced
  • 1 cup shredded purple cabbage
  • 1/2 cup fresh herbs (mint, cilantro, Thai basil)
  • 1 cup shelled edamame, cooked
  • 2 cups baby spinach or mixed greens
  • 2 scallions, thinly sliced
  • 1/3 cup roasted peanuts or cashews, roughly chopped
  • Lime wedges, for serving
  • 1/3 cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tbsp fresh lime juice
  • 1 tsp grated ginger (optional)
  • 1 small clove garlic, minced (optional)
  • 1–2 tsp sriracha or chili garlic sauce (optional, to taste)
  • 2–4 tbsp warm water (for thinning sauce)

Instructions

  1. Bring a large pot of water to a boil. Add rice noodles and cook according to package directions (usually 4–6 minutes for thin noodles).
  2. Drain noodles immediately in a colander, then rinse with cold water to stop cooking and prevent sticking. Set aside. Toss with a splash of oil if needed.
  3. While noodles cook, slice cucumber, bell pepper, and scallions into matchsticks or thin strips. Shred carrots and cabbage. Roughly chop herbs and peanuts/cashews. Set aside edamame and greens.
  4. In a small bowl, whisk together peanut butter, soy sauce/tamari, rice vinegar, maple syrup/honey, and lime juice. Add ginger, garlic, and sriracha if using. Slowly whisk in warm water until sauce is thick but pourable. Taste and adjust seasoning.
  5. Divide greens between serving bowls. Top with a nest of rice noodles. Arrange veggies, edamame, and herbs in sections around the bowl.
  6. Drizzle generously with peanut sauce, sprinkle with chopped peanuts/cashews and scallions, and add a lime wedge.
  7. Serve immediately, tossing everything together right before eating. For meal prep, keep sauce and noodles separate until serving.

Notes

Customize with seasonal veggies or add protein like tofu, chicken, or shrimp. For nut-free, use sunflower seed butter and pumpkin seeds. Rinse noodles well to prevent sticking. Store components separately for meal prep. Sauce thickens in fridge—thin with warm water before serving.

Nutrition

Keywords: spring roll bowls, peanut sauce, vegetarian, quick meal, Vietnamese, noodle bowl, healthy, gluten-free option, meal prep, fresh herbs

Find it online: https://blipflavor.com/fresh-spring-roll-bowls-with-peanut-sauce-easy-20-minute-meal/