Spring Roll in a Bowl – Easy One Pot Dinner (20 Min)

Spring roll in a bowl with rice noodles, red cabbage, carrots, bell peppers, chopped peanuts, and creamy peanut sauce in a white bowl.

Spring Roll in a Bowl – Easy One Pot Dinner (20 Min)

This Spring Roll in a Bowl recipe is a quick, healthy meal with crisp veggies and savory flavors, ready in just 20 minutes.

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: bowls

Calories: 358kcal

Ingredients

Ingredients for the noodles & veggies:

8 oz. thin rice noodles (or substitute with ramen, vermicelli, or angel hair pasta)
1 large carrot thinly sliced
1 large red bell pepper thinly sliced
2 cups red cabbage thinly sliced (about ¼ of a medium head)
2 small yellow or red onions thinly sliced
⅓ cup fresh parsley roughly chopped (large stems removed)
Optional toppings: Chives fresh mint, chopped peanuts, sesame seeds, mung beans, sprouts, etc.

Ingredients for the peanut sauce:

½ cup creamy peanut butter
2 Tbsp raw brown sugar or maple syrup
1½ Tbsp tamari or soy sauce
2 Tbsp fresh lime juice
1 tsp fresh grated ginger
2 cloves garlic minced
¼ cup hot water adjust for desired consistency

Instructions

Prepare the fresh vegetables: Start by preparing all the vegetables so everything is ready to assemble. Thinly slice the carrot, bell pepper, red cabbage, and onions into delicate strips. Thin slices help mimic the crisp filling typically found in spring rolls. Remove the thick stems from the parsley and roughly chop the leaves. Set everything aside while you prepare the noodles and sauce.
Cook the rice noodles: Bring a pot of water to a boil and cook the rice noodles according to the package instructions until they are al dente, tender but still slightly firm. Properly cooked spring roll noodles should be soft but not mushy. Drain the noodles and set them aside.
Make the creamy peanut sauce: In a medium bowl, combine the peanut butter, brown sugar (or maple syrup), tamari or soy sauce, fresh lime juice, minced garlic, and grated ginger. Stir until the mixture begins to smooth out.
Thin the Peanut Sauce: Heat about ¼ cup of water until it is just below boiling. Gradually whisk the hot water into the mixture a little at a time until the peanut sauce becomes smooth and pourable. Add more warm water if you prefer a thinner sauce for drizzling over your spring roll bowls.
Assemble the spring roll bowls: Divide the cooked rice noodles evenly among serving bowls. Arrange the sliced vegetables over the noodles, creating a colorful mix of cabbage, carrots, peppers, and onions.
Add the sauce and toppings: Generously drizzle the prepared peanut sauce over each spring roll bowl so it coats both the noodles and vegetables. Finish with your favorite toppings such as fresh herbs, chopped peanuts, bean sprouts, or toasted sesame seeds for extra flavor and texture.

Nutrition

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!