This fresh Spring Roll in a Bowl is a deconstructed spring roll made with a combination of savory and spicy noodles, loads of crispy crunchy veggies, creamy avocado, and garnished with peanuts or sesame seeds!
Table of contents
Easy Spring Roll Bowls
This deconstructed spring roll is just as yummy as the original because we’re using loads of fresh ingredients like rice noodles smothered in a savory and spicy soy sesame reduction, and loads of crisp veggies like cabbage, carrots, and edamame, which all provide Asian-inspired bold flavors.
Turning it into a spring roll in a bowl means we’re not spending extra time rolling egg wrappers or rice paper and dumping them into a pot of grease!
I mean, sure the traditional spring roll is utterly delicious but by skipping the deep-frying we can lazily combine the same delicious flavors and textures into an easy, healthy dinner any night of the week! It’s so great for meal plans too.
California roll in a bowl, for example, is another one of my favorite easy, healthy, and yummy deconstructed recipes.
There’s something amazing about using the same flavors and textures as the classic version without taking on the extra steps to roll anything up!
For the Soy Sesame Noodles
- Rice noodles: I love adding noodles to this bowl to give it a little extra heartiness. Although typically not found in spring rolls it’s a great way to complete the dish!
- Soy sauce: A delicious umami flavor that adds a savory, salty element that delivers flavor.
- Rice wine vinegar: A nice acidic component that mellows out when cooked down leaving behind tasty tartness.
- Sesame oil: A signature flavor in Asian cooking. It’s nutty, earthy, and so yummy. Toasted sesame oil is my favorite!
- Sriracha: Start with just a bit and add more if desired for some heat.
- Sesame seeds: The textural element that gives the reduction a little something extra!
For the Veggies
- Olive oil: Used to cook down the cabbage.
- Napa Cabbage: Will be cooked until wilted and a bit soft, but left with a bit of a crunch.
- Edamame: These can come in pods, but you want to make sure you’re just adding the beans.
- Avocado: Creamy avocado is a must!
- Cucumber, carrots, & radish, and spring onions: Sliced thin for crunch. A beautiful array of colored fresh veggies to add to your spring roll in a bowl.
- Chopped peanuts or sesame seeds: For garnish!
How to Make this Bowl Recipe
Chop, slice, or dice your veggies ahead of time to make things quick and easy. Once the noodles are cooked and the sauce is reduced, you’ll be ready to toss everything together!
Step 1: Cook the noodles according to the package directions. When they’re done, drain and immediately run them under cold water to stop the cooking process.
Step 2: In a saucepan, combine all of the ingredients for the soy sesame noodles. Bring to a boil over medium-high heat and reduce to a simmer until the sauce has reduced by half.
Step 3: Add the noodles into the sauce and toss to coat. Set that aside while you cook your cabbage in a large skillet over medium heat until slightly wilted. Cool slightly before adding it to your bowls.
Step 4: Assemble the bowls by dividing the noodles into 4 serving bowls. Top with all your prepared veggies and garnish with green onions, peanuts, and sesame seeds!
TIP: Sometimes I like to add a drizzle of sweet chili spicy mayo on top! Do this by combining mayo, water, sweet chili sauce, and sriracha in a bowl, then spooning it overtop the spring roll bowl!
1. Use vegan mayonnaise in the sauce for a completely vegan bowl.
2. Add protein like cooked ground pork, ground chicken, ground beef or ground turkey, shrimp, or extra firm tofu.
3. Substitute or add other vegetables like bean sprouts, snow peas, broccoli, red bell pepper, mushrooms, or fresh herbs like basil and/or mint.
4. Use coconut aminos or tamari instead of soy sauce for a gluten-free option.
5. Add a tablespoon of fish sauce to the mixture if you’d like.
- Use any rice noodles you prefer – angel hair rice, vermicelli or brown rice noodles are all great choices.
- Some people like to omit the noodles altogether, especially when adding in meat and protein for a low-carb meal.
- You can also swap the noodles for brown rice instead.
- For a shortcut, use a bag of coleslaw mix or shredded green cabbage for quicker meal prep.
Keep any leftovers in an airtight container in the fridge for up to 3 days. The longer it sits the more the flavors penetrate! It’s great to pack for lunch the next day.
Yes! You can make it even spicier by adding ⅛ teaspoon of red pepper flakes.
These are usually readily available at most big box grocery stores. You may have to look in the “international food” section. Local Asian markets and grocery stores will carry them as well.
Spring Roll in a Bowl
For the Soy Sesame Noodles
- 4 ounces rice noodles
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 teaspoon sriracha more if desired
- 1 teaspoon sesame seeds
For the Vegetables
- 1 tablespoon olive oil
- 2 cups napa cabbage sliced thin
- 1 cup edamame shelled
- 1 cup carrots sliced thin
- 1 avocado sliced
- 1 cup cucumber English or Persian, sliced thin
- ½ cup radish sliced thin
- ¼ cup green onions sliced then
- Chopped peanuts and Sesame seeds for garnish
For the Soy Sesame Noodles
- Cook the rice noodles according to the directions on the package. Drain and rinse the noodles with cool water.4 ounces rice noodles
- In a small skillet, add the soy sauce, rice wine vinegar, sesame oil, sesame seeds, and sriracha and bring to a boil over on medium heat. Simmer until the sauce has reduced by half.¼ cup soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons sesame oil, 1 teaspoon sriracha, 1 teaspoon sesame seeds
- Add the cooked noodles and toss to coat. Remove from stove and set aside.
For the Vegetables
- Heat a large skillet over medium heat.
- Add the olive oil and cabbage and cook for 5-7 minutes, stirring often, just until it begins to wilt.1 tablespoon olive oil, 2 cups napa cabbage
- Remove from heat and allow to slightly cool.
For the Sweet Chili Cpicy Mayo, Optional
- ¼ cup mayonnaise
- 2 tablespoons water
- 1 tablespoon sweet chili sauce
- 2 teaspoons sriracha
- Add mayo, water, chili sauce and sriracha in a small bowl and mix together well.
- Drizzle over the rice bowl.
Assemble the bowls
- Divide the noodles between 4 bowls and top with edamame, carrots, avocado, cucumber, radish, and cabbage between four bowls.
- Garnish with green onion, chopped peanuts, and sesame seeds,
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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