Asian Spring Roll Bowl (Printable)

Vivid bowl of rice noodles, fresh veggies, and creamy peanut sauce with optional tofu or shrimp protein.

# What You Need:

→ Base

01 - 7 ounces rice vermicelli noodles
02 - 1 tablespoon sesame oil

→ Vegetables

03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 ounces red cabbage, finely shredded
07 - 3.5 ounces bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked

→ Protein

11 - 7 ounces firm tofu, pressed and cubed or 7 ounces cooked shrimp, peeled and deveined

→ Peanut Sauce

12 - 4 tablespoons creamy peanut butter
13 - 2 tablespoons soy sauce or tamari for gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 4 tablespoons warm water

→ Garnishes

20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges

# Directions:

01 - Cook rice noodles according to package instructions. Drain and rinse under cold water until cool. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - Julienne carrots and cucumber, slice bell pepper, shred cabbage, and place each ingredient in separate bowls for organized assembly.
03 - For tofu: pat dry and pan-fry in oil over medium heat until golden and crisp on all sides. For shrimp: ensure fully cooked, peeled, and chilled.
04 - In a bowl, whisk peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Gradually add warm water, 1 tablespoon at a time, until sauce reaches pourable consistency.
05 - Divide cooked noodles evenly among four bowls. Arrange vegetables, protein, and fresh herbs attractively on top of noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts and sesame seeds. Serve with lime wedges immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can have restaurant-quality food on the table before anyone gets hangry.
  • Every element stays crisp and fresh because nothing gets cooked together—you control the texture in every bite.
  • The peanut sauce is so good you'll want to drizzle it on literally everything else you make that week.
02 -
  • Rice noodles cook fast—I learned this the hard way by overcoking them into mush—so keep an eye on the pot and pull them out when they're still just slightly firm.
  • The peanut sauce needs to be the right thickness or it either pools at the bottom or refuses to coat properly; start conservative with water and add more gradually.
  • Cold vegetables sing louder in this bowl, so chill everything except the warm noodles for the best texture contrast.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on—they'll bloom with nutty flavor instead of tasting raw.
  • If your peanut sauce becomes too thick after sitting, just whisk in a bit more warm water rather than starting over; it's more forgiving than you'd think.
  • Lime juice is non-negotiable—it's the secret ingredient that makes people ask what you did differently, even though everything is simple.
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