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Spring Roll Bowl with Peanut Sauce

Overhead view of a Spring Roll Bowl with Peanut Sauce, featuring crispy tofu, rice noodles, cucumber, carrots, and mint.
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Assemble a fresh, deconstructed spring roll bowl using rice noodles, crisp vegetables, your choice of protein, and a rich homemade peanut sauce.

Ingredients

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  • 8 oz rice vermicelli noodles
  • 1 block (14 oz) extra-firm tofu, pressed and cubed (or 1 lb shrimp/chicken, cooked)
  • 2 cups shredded romaine lettuce
  • 1 large carrot, julienned
  • 1 English cucumber, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped roasted peanuts, for garnish
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sriracha (optional)

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain them, rinse with cold water to stop cooking, and set aside.
  2. Prepare your protein. If using tofu, toss cubes with 1 tablespoon soy sauce and pan-fry or bake until golden brown and slightly crisp. If using shrimp or chicken, cook until done.
  3. Make the peanut sauce: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey/maple syrup, lime juice, garlic, ginger, and sriracha (if using). Add more warm water, one teaspoon at a time, until the sauce reaches a thick but pourable consistency.
  4. Assemble the bowls: Divide the cooked noodles among four bowls. Arrange the lettuce, julienned carrots, and sliced cucumber neatly over the noodles.
  5. Place your cooked protein (tofu, shrimp, or chicken) into each bowl.
  6. Garnish generously with fresh mint and cilantro leaves. Sprinkle chopped peanuts over the top.
  7. Drizzle the peanut sauce over all the ingredients just before serving.

Notes

  • For meal prepping, store the sauce separately in an airtight container. Keep the cooked noodles, vegetables, and protein separate until ready to eat to maintain crispness.
  • To make this dish gluten-free, use tamari instead of soy sauce in both the protein preparation and the peanut sauce.
  • For a vegetarian option, use the tofu or add edamame beans.
  • If you prefer a thinner sauce for drizzling, add more warm water to the recipe.

Nutrition

Find it online: https://savorandpin.com/spring-roll-bowl-with-peanut-sauce/