One of my favorite appetizers are spring rolls. They are typically really pretty to look at, very versatile, and always delicious! You can put so many different veggies and proteins in them to make them your very own. The trouble is, if you are like me, they can be hard to make. No in the sense that the ingredients are hard, but I cannot roll them to make them as beautifully as they are rolled when I order them. They is why I made these Spring Roll Bowls!
These bowls are super easy to make and can even be made into a Paleo or Whole30 compatible version just by swapping the noodles out to a veggie noodle. I add rice noodles, a variety of colorful veggies, and you can add in a protein that you have on hand. Left over shredded chicken, steak or any ground meat you might have would be perfect.
Just like a regular spring roll, you can't eat it without a delicious dipping sauce. I make mine with a Spicy Cashew Sauce... it is to die for! I make this sauce with a creamy cashew butter, like the one from Artisana Naturals.
These bowls make the perfect quick lunch or easy dinner. If you want to make them for lunch for the week, I recommend chopping all your veggies ahead of time and cooking your noodles the day of. Rice noodles can be tricky to store, but only take a few minutes to make! Also, make extra of the dipping sauce because you can always add more oil to it in order to thin it out and make a delicious dressing or marinade.
Tips for Spring Roll Bowls:
- I like to use Lotus Foods rice noodles, but feel free to use your favorite brand. If you are grain-free you can also use your favorite veggie noodles. My preference would be zoodles!
- Add any veggies that you like to this, make it your own!
- If you want to make it more filling, add some of your favorite protein. Edamame, chicken, shrimp, salmon, etc.
If you are looking for another quick and easy noodle dish, check out my Grilled Lo Mein.
Spring Roll Bowls
Ingredients
Spring Roll Bowl
- 1 package Rice Noodles I love Lotus Foods
- 1 cup Sliced Carrots
- 1 cup Shredded Red Cabbage
- 1 cup English Cucumber julienne
- 1 cup Yellow Bell Pepper thinly sliced
- Cilantro for garnish
- Green Onions for garnish
Spicy Cashew Sauce
- ¼ cup Cashew Butter I used Artisana Naturals
- 2 tablespoon Coconut Aminos
- 1 tablespoon Rice Vinegar
- 1-2 tablespoon Sriracha add more for more spice
- ½ teaspoon Sesame Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Ginger Powder
- Salt and Pepper to taste
Instructions
- Cook the rice noodles to the directions on the package.
- Once the rice noodles are done, serve equal amounts into four bowls. Add about ¼ cup of each veggie (carrots, cabbage, cucumber and bell pepper) to eat bowl.
- Combine all the Spicy Cashew Sauce ingredients into a mason jar or blender. Use an immersion blender or regular blender to blend it all together until smooth.
- Drizzle the Spicy Cashew Sauce on top of each bowl and garnish with cilantro and green onions. Serve and enjoy!
Notes
- I like to use Lotus Foods rice noodles, but feel free to use your favorite brand. If you are grain-free you can also use your favorite veggie noodles. My preference would be zoodles!
- Add any veggies that you like to this, make it your own!
- If you want to make it more filling, add some of your favorite protein. Edamame, chicken, shrimp, salmon, etc.
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