Asian Spring Roll Bowl (Print Version)

A fresh bowl featuring crisp vegetables, rice noodles, and creamy peanut sauce for vibrant flavor.

# Components:

→ Base

01 - 7 oz 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 oz red cabbage, finely shredded
07 - 3.5 oz 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 oz firm tofu, pressed and cubed or 7 oz 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 vermicelli noodles according to package instructions. Drain thoroughly, rinse under cold water until cooled, and toss with 1 tablespoon sesame oil to prevent clumping.
02 - Julienne carrots and cucumber, slice bell pepper into thin strips, shred cabbage finely, and arrange each vegetable in separate bowls for easy assembly.
03 - For tofu: pat dry with paper towels and pan-fry in a little oil over medium heat until golden and crisp on all sides, approximately 8 minutes total. For shrimp: ensure they are fully cooked, peeled, deveined, and chilled before assembly.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger until combined. Add warm water one tablespoon at a time, whisking continuously, until the sauce reaches a pourable consistency.
05 - Divide cooked rice noodles evenly among four serving bowls. Arrange prepared vegetables, cooked protein, cilantro, and mint on top of noodles in an attractive presentation.
06 - Drizzle each bowl generously with peanut sauce. Top with roasted peanuts and toasted sesame seeds. Serve immediately with lime wedges, allowing each diner to mix ingredients according to preference.

# Expert Advice:

01 -
  • It's deconstructed brilliance, meaning you can prep everything ahead and let people build their own bowl exactly how they want it.
  • The peanut sauce is genuinely addictive, creamy without cream, and comes together in the time it takes to boil water.
  • Raw vegetables stay crisp, the noodles are soft but still have character, and somehow every bite tastes different depending on what you grabbed first.
02 -
  • Don't skip pressing the tofu, it's the difference between something that tastes crispy and special versus something that feels like an obligation to eat.
  • The sauce is better when it sits for five minutes after you make it, letting the garlic and ginger infuse properly and deepen the flavor in a way that tastes less sharp and more intentional.
  • Room temperature is the sweet spot for serving this, not hot from the stovetop, so the vegetables stay crisp and the sauce doesn't separate.
03 -
  • Toast your sesame seeds in a dry pan for just two minutes before using them, the heat brings out an almost nutty flavor that makes them taste less like an afterthought and more like an actual ingredient.
  • Keep your peanut sauce at room temperature before serving, cold sauce on cold noodles can sometimes feel heavy, but room temperature sauce feels fresh and integrates better with the vegetables and herbs.
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