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!
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,
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.