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Close up of a white bowl with rice noodles surrounded by edamame, sliced carrots, cucumbers, and avocado topped with sesame seeds
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Spring Roll in a Bowl

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!
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 364kcal

Ingredients

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

Instructions

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,

Notes

Use any rice noodles you prefer - angel hair rice, vermicelli or brown rice noodles.
Store any leftovers in an airtight container in the fridge for up to three days.
Use vegan mayonnaise for completely vegan bowl.
Substitute or add other vegetables like snow peas or broccoli.
Nutritional information does not include garnishes.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 39g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 927mg | Potassium: 745mg | Fiber: 8g | Sugar: 4g | Vitamin A: 5629IU | Vitamin C: 25mg | Calcium: 97mg | Iron: 2mg