Spring Roll Bowls
Fresh spring rolls in a bowl!
Spring rolls are a great start to a meal, but they’re always gone in a flash. In this recipe, we are deconstructing spring rolls to turn them into a main course.
Spring Roll Bowls are light and fresh with similar flavors to traditional fresh spring rolls. Rice noodles are used to imitate spring roll wrappers, which are typically made of rice flour. Layered on top are ingredients you would find in a spring roll: cabbage, shredded carrots, and cucumbers. Peanut sauce tops off the dish. You can use a store-bought peanut sauce, or make your own like this one.
Produce Moms Tip: If you’d like to add some protein to your Spring Roll Bowls, toss in some seasoned shrimp or tofu!
Spring Roll Bowls make for a nutritious, vitamin-packed lunch. This dish is served cold, making it a great lunch box option. If you are packing it in a lunch box, pack the peanut sauce separately in a small container and drizzle it on top right before eating.
- 4 oz rice noodles
- 1/2 head Napa cabbage finely shredded
- 1/2 head red cabbage finely shredded
- 1 cup Carrots shredded
- 1 cucumber sliced thinly
- 5 leaves Thai basil roughly chopped
- peanut sauce to taste
- Cook rice noodles according to instructions on back of package.
- Divide rice noodles evenly into four bowls. In each bowl, add Napa cabbage, red cabbage, carrots, cucumber, and basil. Drizzle with peanut sauce.
Do you love spring rolls? Be sure to add these ingredients to this week’s grocery list and give this recipe a try! Let us know what you think in the comments below.