For a fresh, light, and veggie-loaded meal, try this spring roll in a bowl recipe! Julienned carrots and cucumbers, sliced radishes, and fresh herbs sit on top of thin rice noodles instead of being wrapped in rice paper. Edamame packs a punch of vegetarian protein, peanuts add some crunch, and the honey lime sriracha dressing ties it all together.
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Happy Friday, Veg World! I am jazzed about sharing these spring roll bowls with you. They’re SO fresh, loaded with flavor, made with all vegetarian ingredients, AND they can be prepped in advance for quick lunches or dinners. I’m obsessed.
I loosely based the ingredients off of actual spring rolls (hence the recipe name) but took the liberty of adding some things that aren’t always included. I wanted these bowls to serve as a complete and filling meal, so I included edamame for protein and peanuts for more protein and fat.
The sauce is different than what’s typically served with spring rolls at a restaurant, but it’s still super flavorful. I wanted to use ingredients that are easy to find and that you probably have on hand. The final result is sweet, spicy, salty, and citrusy…so I don’t think you’ll be disappointed!
If you saw my post for Vegetarian Curry Peanut Vermicelli Soup yesterday, you’ll see that I also used rice vermicelli for my spring roll in a bowl. These thin rice noodles are the perfect base for this veggie-forward meal. And now you have two recipes to make with them, so they won’t sit in your pantry unused!
How to Make a Spring Roll in a Bowl
- Cook the rice vermicelli or thin rice noodles according to package instructions. Drain and rinse well with cold water to prevent them from sticking. Divide the noodles between the bowls.
- Add the veggies: julienned carrots and cucumber and sliced radishes…
- …followed by the cooked edamame and peanuts.
- Finally, add a generous sprinkle of fresh herbs. Add the dressing, mix everything together, and enjoy!
For the full ingredients list and detailed instructions, scroll down to the recipe card at the bottom of this post.
- You can use rice vermicelli, also known as rice sticks, or any type of thin rice noodles for the deconstructed spring roll in a bowl. I have made this recipe with rice vermicelli as well as Thai kitchen thin rice noodles. Both work well. You can find them online or in the international aisle of most grocery stores. The key is to rinse the noodles after cooking so that they don’t stick together.
- The ingredients for these bowls can be prepped ahead of time and assembled just before eating. I recommend storing the noodles, veggies, edamame, chopped herbs, and dressing in separate containers in the fridge. You can mix all of the ingredients together with the dressing ahead of time, but it won’t last as long as it does when you separate the ingredients. I found that the fully assembled recipe tossed in dressing lasted for about three days in the fridge in an airtight container, whereas the separate ingredients could probably last a week.
- If you need this recipe to be vegan, substitute maple syrup for the honey. For a gluten-free option, use tamari instead of soy sauce. Finally, sub sunflower seeds for the peanuts if you want or need it to be nut-free.
- Feel free to mix up the veggies and herbs that you add to your spring roll in a bowl. Bell peppers and cabbage would be good additions. I really like to use julienned carrots and cucumber to mimic the thinly sliced veggies found in actual spring rolls. You can slice them into matchsticks using a knife, but the easiest way to do it is by using a julienne peeler. For more information, check out my tutorial on using a julienne peeler.
- Other possible additions include shredded chicken, tofu, shrimp, scallions, bean sprouts, and chili or jalapeno peppers.
More Easy Bowl Recipes
Love these spring roll bowls? Check out my Cauliflower al Pastor Bowls, Sweet Potato Black Bean Meal Prep Bowls, Healthy Chicken Fajita Bowl, and Honey Mustard Brussels Sprouts and Chickpea Bowls.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Deconstructed Spring Roll in a Bowl
For the bowls
- 5 ounces rice vermicelli - can sub thin rice noodles
- 2 carrots - julienned
- 1 cucumber - peeled and julienned
- 5 radishes - thinly sliced
- 2 cups cooked edamame
- 1 cup peanuts
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
For the dressing
- ¼ cup lime juice - from about 2 limes
- ¼ cup reduced sodium soy sauce - sub tamari to make gluten-free
- 3 tablespoon honey - sub maple syrup to make vegan
- 3 cloves garlic - minced
- 1 teaspoon sriracha - use up to 1 tablespoon for a spicier sauce
- Prepare the rice vermicelli or thin rice noodles according to package instructions. They may take anywhere from 3 to 7 minutes to cook. Drain the noodles, and rinse well under cold running water to prevent sticking. Set aside. If you need to cook the edamame, do so at this time.
- Prepare the vegetables for the bowls. Use a julienne peeler or sharp knife to cut the carrots and cucumber into matchsticks, and slice the radishes into thin circles. Chop the herbs.
- In a small bowl or measuring cup, whisk together the lime juice, soy sauce, honey, garlic, and sriracha. Taste, and adjust seasonings as desired.
- Divide the noodles, edamame, peanuts, veggies, and herbs between four bowls. Drizzle with the dressing, and mix together. Enjoy!
- Possible additions: shredded chicken, shrimp, tofu, scallions, bell pepper, cabbage, bean sprouts, chili or jalapeno peppers
- Double the sauce recipe for more flavor, but keep in mind that soy sauce is high in sodium.
- The ingredients and dressing can be prepped ahead of time and stored in separate containers in the fridge for 5 to 7 days. Wait to assemble until just before eating. Or, you can mix everything together with the dressing in one large bowl or container. This won’t last as long as the separate ingredients and it might get a little soggy, but I found that it lasted for about 3 days in an airtight container in the fridge.
Happy weekend! – Lizzie
We love this! Second time we made it this week! Try it with fresh cut mango!
Lizzie Streit, MS, RDN
I’m so glad to hear that!! I bet fresh mango is a great addition. Thanks for leaving a comment!