This Spring Roll in a Bowl captures all the beloved flavors of classic spring rolls — just without the wrapper. Tender rice noodles pair with crisp red cabbage and shredded carrots for a satisfying base, while juicy mango adds a bright, fruity note. A simple homemade peanut sauce finishes the bowl with savory, umami richness. It’s an ideal choice for an easy, plant-based weeknight dinner or a fresh side dish.
Why You’ll Love This Spring Roll In A Bowl
This recipe brings the same textures and flavors you expect from a spring roll — herbaceous greens, crisp vegetables, and a nutty sauce — but everything is combined in a convenient bowl. It works perfectly as a light vegetarian dinner or a colorful side dish, and you can easily add the protein of your choice to make it heartier.
The bowl is very adaptable: omit ingredients you don’t like or mix in additions such as corn, edamame, or bell peppers. The base recipe is satisfying on its own, but it’s built to be customized to your tastes.
It’s also excellent for meal prep. Keep the assembled ingredients chilled for up to five days and add the peanut sauce just before serving to preserve texture and freshness.
Ingredients
The recipe is divided into three parts: the spring roll components, the peanut sauce, and optional protein toppings. Use the list below to build your grocery list, and refer to the recipe card later for exact measurements and step-by-step instructions.
Spring Roll Ingredients
- Thin rice noodles
- Carrots, cucumber, red cabbage, and green onions
- Mango
- Fresh herbs: cilantro and mint
- Roasted peanuts
Homemade Peanut Sauce Ingredients
- Natural peanut butter
- Agave or maple syrup
- Soy sauce
- Fresh lime juice
- Grated ginger and garlic
- Hot water (to thin)
Protein Topper Options
- Shelled edamame
- Shrimp
- Shredded chicken
- Grilled salmon or steak
How To Make This Spring Roll Recipe
Step 1: Prep Produce
Shred the carrots and cucumber, thinly slice the red cabbage and green onions, and chop the mango, cilantro, and mint. Divide the prepared produce evenly between four serving bowls.
Step 2: Prep Protein (Optional)
If you plan to add protein, cook it to your liking and set it aside to cool before assembling.
Step 3: Make Noodles
Cook the rice noodles according to package directions, drain, and allow them to cool slightly before adding to the bowls.
Step 4: Make Sauce
While the noodles cook, whisk together peanut butter, agave (or maple), soy sauce, lime juice, grated ginger, and grated garlic in a bowl. Add hot water a tablespoon at a time until you reach a smooth, drizzleable consistency.
Step 5: Add Toppings
Top each bowl with noodles, the prepared protein if using, a generous drizzle of peanut sauce, and a sprinkle of roasted peanuts. Serve with lime wedges if desired.
Recipe Tips
- Use a vegetable peeler or julienne peeler to quickly shred carrots and cucumber for uniform texture.
- Add a protein topper to make the bowl more filling.
- If adding cooked protein, let it cool before plating so it doesn’t wilt the fresh vegetables or warm the noodles too much.
- Feel free to swap the peanut sauce for another dressing if you prefer — this bowl works with many flavor profiles.
FAQs
A spring roll bowl contains all the typical fillings of a spring roll — noodles, fresh vegetables, herbs, and a dipping-style sauce — served together in a bowl instead of wrapped in rice paper.
Spring rolls generally use rice paper wrappers and focus on fresh vegetables and herbs, while egg rolls have a thicker, fried wrapper and often include meat.
Use whatever you enjoy: leafy greens, shredded carrots, cabbage, cucumbers, bell peppers, mushrooms, or steamed vegetables like broccoli. Customize it to your taste.
More Vegetarian Meals To Try
- Ratatouille Recipe
- Creamy Lemon Pasta
- Spaghetti Squash Lasagna Boats
- Vegetarian Chili
- Peach Burrata Salad
If you make this Spring Roll in a Bowl, feel free to share a photo on social media and tag the recipe author — it’s always a joy to see your versions and variations.
Spring Roll in a Bowl
ingredients
Spring Roll Ingredients
- 8 oz thin rice noodles
- 2 carrots peeled and shredded
- 1 cucumber shredded
- ¼ head of red cabbage very thinly sliced (about 2.5 cups)
- ½ cup mango diced
- 5 green onions thinly sliced
- ½ cup cilantro chopped
- ¼ cup mint freshly chopped
- ½ cup roasted peanuts
Protein Topper Options
- Shelled edamame
- Shrimp
- Shredded chicken
- Etc.
Peanut Sauce Ingredients
- ½ cup natural peanut butter
- 2 tbsp agave or maple syrup
- 3 tbsp soy sauce
- Juice from two limes or one large
- 1 thumb fresh ginger grated
- 2 garlic cloves grated
- Hot Water for consistency
instructions
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For produce: Shred carrots and cucumber, thinly slice red cabbage and green onions, and chop mango, cilantro, and mint. Divide evenly into four bowls.
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If using protein: Cook and season the protein, then set it aside to cool.
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For noodles: Boil rice noodles according to package directions, then drain and cool.
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For sauce: Whisk peanut butter, agave, soy sauce, lime juice, grated ginger, and garlic in a bowl. Stir in hot water a little at a time until the sauce is smooth and pourable.
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To serve: Assemble bowls with noodles and veggies, top with protein if using, drizzle with peanut sauce, and finish with roasted peanuts.
notes
Nutrition
Disclaimer: Nutritional values are estimates calculated using a third-party tool.
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