Go Back
–+ servings
Herbivore's Kitchen

Vegan Spring Roll Bowls

These Vegan Spring Roll Bowls offer all the bright, vibrant colors and flavors that spring roll recipes provide without the hassle of wrapping with rice paper.
No ratings yet
Print Recipe Pin Recipe
Total Time 45 minutes
Course Main Course
Cuisine Vietnamese
Servings 4 people

Ingredients
  

Vegan Spring Roll Bowls

  • 2 8 oz packages rice noodles I like Lotus Foods' Organic Traditional Pad Thai Rice Noodles
  • 1/4 head purple cabbage thinly sliced
  • 1/2 bell pepper washed, deseeded and sliced into thin strips
  • 1 English cucumber washed and spiralized
  • 2 carrots washed and spiralized
  • 1 avocado sliced
  • 1 lime washed and cut into wedges
  • peanuts roughly chopped, as optional garnish
  • crushed red pepper as optional garnish
  • cilantro washed and torn, as optional garnish
  • mint washed and torn, as optional garnish
  • Thai basil washed and torn, as optional garnish

Sweet Chili Sauce

  • 1 tbsp fresh garlic
  • 1 tbsp fresh ginger
  • 1/3 cup fresh lime juice
  • 1/4 cup white sugar
  • 1/4 cup tamari
  • 1/2 cup avocado oil or another neutral-tasting oil
  • 1 tsp crushed red pepper

Peanut Sauce

  • 1 tsp fresh garlic
  • 1 tsp fresh garlic
  • 1/3 cup peanut butter
  • 3 tbsp tamari
  • 1 tbsp fresh lime juice
  • 1/2 cup water
  • 1 tsp crushed red pepper

Instructions
 

  • Cook the rice noodles in accordance with the package directions. When done, rinse the noodles with cold water to stop the cooking process. Drain the noodles and add them to a large salad bowl.
  • Prepare the Sweet Chili Sauce by combining the garlic, ginger, fresh lime juice, sugar, tamari and crushed red pepper in a small food processor. Pulse to combine until a thick paste has formed. Stir in the avocado oil.
  • Rinse and dry the mini food processor. Combine the garlic, ginger, peanut butter, tamari, fresh lime juice, water and crushed red pepper into the food processor. Pulse to combine until a thick sauce is achieved.
  • Add the purple cabbage, bell pepper, English cucumber and carrots to the bowl with the rice noodles.
  • Add the desired amount of Sweet Chili Dipping Sauce and toss to coat.
  • Prepare each serving bowl with the noodle salad. Garnish with the sliced avocado and lime wedges. Top with chopped peanuts, crushed red pepper, cilantro, mint and Thai basil, as desired. Serve with a side of peanut sauce.

Notes

  • I chose avocado oil for this recipe because of its light, neutral flavor. For a dressing of this kind, I find the flavor of olive oil to be too heavy and in competition with the other flavors in the sweet chili sauce.
  • Want to add a protein to your vegan spring roll bowls? My miso glazed tofu is a great option!
Keyword easy spring roll recipe, fresh spring rolls, peanut dipping sauce, spring roll bowl, spring roll recipe, sweet chili sauce, vegan spring roll, vegan spring roll recipe, Vietnamese noodle bowl
Tried this recipe?Let us know how it was!