Asian spring roll bowl (Printable)

A fresh bowl with crisp vegetables, tender noodles, and creamy peanut sauce delivering vibrant flavors.

# What You’ll Need:

→ Base

01 - 7 oz rice vermicelli noodles
02 - 1 tablespoon sesame oil

→ Vegetables

03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 oz red cabbage, finely shredded
07 - 3.5 oz bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked

→ Protein

11 - 7 oz firm tofu, pressed and cubed or 7 oz cooked shrimp, peeled and deveined

→ Peanut Sauce

12 - 4 tablespoons creamy peanut butter
13 - 2 tablespoons soy sauce or tamari for gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 4 tablespoons warm water

→ Garnishes

20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges

# How To Make:

01 - Cook rice noodles according to package instructions. Drain and rinse under cold water, then toss with 1 tablespoon sesame oil to prevent sticking.
02 - Julienne carrots and cucumber, slice bell pepper, shred cabbage, and arrange each vegetable in separate bowls.
03 - For tofu, pat dry and pan-fry in oil over medium heat until golden and crisp on all sides. For shrimp, ensure cooked, peeled, and chilled before use.
04 - In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add warm water one tablespoon at a time until sauce reaches pourable consistency.
05 - Divide rice noodles among four bowls. Arrange vegetables, protein, and fresh herbs attractively on top of noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts, sesame seeds, and squeeze of lime. Serve immediately and mix together while eating.

# Top Tips:

01 -
  • Everything is prepped separately, so you can eat exactly what you want in each bite without soggy wraps falling apart.
  • The peanut sauce is so good you'll find yourself making extra to keep in the fridge for snacking.
  • It comes together in 30 minutes flat, even if you're chopping vegetables like someone learning for the first time.
02 -
  • Pressing tofu is not optional if you want it to taste good—I skipped it once and ended up with rubbery, water-logged cubes that absorbed nothing.
  • The peanut sauce thickens as it cools, so make it slightly thinner than your final preference and it'll be perfect by the time you eat.
  • Prep all your vegetables before you start cooking anything—this bowl comes together so fast that there's no time to julienne carrots once people are sitting down.
03 -
  • Make the peanut sauce the night before and store it in the fridge—the flavors deepen and meld, and you'll have one less thing to do when you're hungry.
  • If you're cooking for people with different dietary needs, keep all the components separate and let everyone build their own bowl instead of trying to accommodate everyone at once.
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