Spring Roll In A Bowl Recipe

Ever stood in your kitchen, wondering what to cook for yourself, craving something that’s both delicious and straightforward? Enter the Spring Roll Bowl. This dish is like a deconstructed spring roll and a comforting hug in a bowl, blending spring roll inspired ingredients with the down-to-earth charm of a hearty bowl meal. It’s tailor-made for us solo cooks who find joy in stirring up something special, yet fuss-free.

This spring roll in a bowl recipe has it all: crisp, vibrant veggies paired with soft, comforting noodles, all jazzed up with the zing of fresh herbs. This easy recipe is a simple combination of flavors and textures, perfect for when you want to treat yourself to something extraordinary yet uncomplicated.

A plate of food next to a cutting board with a spring roll noodle bowl recipe.

What is a Spring Roll Bowl?

A Spring Roll Bowl is a deconstructed classic spring roll turned inside out, laid out in a bowl, ready to be enjoyed with a fork or chopsticks – no rolling required! 

This recipe is a mixture of fresh, crunchy vegetables, protein-packed tofu, delicate vermicelli noodles, and peanut sauce all nestled together in one inviting dish. It’s designed for an easy dinner or work week lunch meal prep. 

The Spring Roll Bowl is perfect for anyone who loves the idea of an easy flavorful meal without the fuss. It’s especially suited for those of us cooking for one, or for someone eating a few lunches or dinners without your family. This yummy recipe offers a a great way to enjoy a variety of textures and tastes, all in one simple, nourishing bowl. 

Ingredients Needed

When it comes to making a Spring Roll Bowl each ingredient has its purpose, contributing to the dish’s overall flavor and texture in a straightforward way. Here’s our no-nonsense list to get started. You can find all of these items at your local grocery store or Asian market.

A group of spring roll noodle bowl ingredients all laid out on a white surface.
  • Vermicelli Noodles or Thin Rice Noodles: These noodles are the base of our bowl, light and easy to work with. They’re perfect for soaking up flavors without being heavy. To keep the dish gluten-free, rice vermicelli is your go-to.
  • Firm Tofu: Tofu is great for its ability to absorb flavors and add a satisfying texture to the bowl and making it naturally vegetarian. If tofu isn’t your preference, chicken or shrimp can be great alternatives.
  • Cornstarch: A bit of cornstarch is what gives the tofu a nice, crispy edge. It’s a simple trick for a crisp texture.
  • Neutral Oil: We’ll use just enough oil to crisp up the tofu without making it greasy. We like using Avocado Oil or Olive Oil does the job well.
  • Carrot: Carrots bring a fresh crunch and a touch of sweetness. Cutting them into matchsticks makes them just right for our bowl.
  • Low Sodium Soy Sauce: This adds a savory depth to the dish. Tamari or Coconut Aminos is an excellent gluten-free alternative.
  • Purple Cabbage: It’s not only about the color; red cabbage also adds a nice crunch and packs in some nutrition. Cut your red cabbage into thin strips (ribbon slices).
  • English Cucumber: The cucumber’s freshness balances out the other flavors and textures in the bowl. We also like using Persian cucumbers for this dish as they are small and easy to work with.
  • Fresh Mint and Cilantro: These herbs are key for adding a fresh, aromatic kick to the dish. Substitute: Sliced green onions sprinkled on top. 
  • Roasted Peanuts: A sprinkle on top for a satisfying crunch – it’s the little things that make a big difference.
  • Sauce Ingredients: The combination of peanut butter, coconut milk, red curry paste, soy sauce, and lime juice creates a rich, flavorful sauce that brings the whole dish together.

Equipment Needed

When it comes to whipping up a Spring Roll Bowl the kitchen tools required as simple. We’re talking about everyday items you likely already have in your kitchen, making this dish a breeze to prepare. Here’s what you’ll need:

  1. Medium Pot or Bowl: This is for cooking the vermicelli noodles. Any pot that you’d use for a quick pasta dish will do just fine here. Depending on your brand of vermicelli noodles you can also heat these in a bowl over hot water.
  2. Large Skillet: Essential for getting that golden, crispy tofu. A non-stick skillet works wonders for ease of cooking and cleaning.
  3. Colander or Strainer: After cooking, you’ll need to drain your noodles. A colander or a strainer will be your best friend in this step.
  4. Mixing Bowl: A regular mixing bowl comes in handy for tossing the tofu in cornstarch and later for mixing the peanut sauce.
  5. Measuring Cups and Spoons: Accuracy is key for balancing the flavors, especially for the peanut sauce. Standard measuring cups and spoons will ensure you get the proportions just right. 
  6. Food Scale: We also love using a food scale and skipping the cups!
  7. Knife and Cutting Board: For prepping your veggies. A sharp knife and a sturdy cutting board will make the chopping a quick and safe task.
  8. Spatula or Tongs: These will help you flip the tofu safely and easily, ensuring an even cook on each side.

Tools You’ll Need

BALLARINI Parma by HENCKELS 10-inch Nonstick Fry Pan, Made in Italy, Durable and Easy to clean

BALLARINI Parma by HENCKELS 2.8-qt Nonstick Sauce Pan with Lid, Made in Italy, Durable and Easy to clean
Greater Goods Gray Food Scale - Digital Display Shows Weight in Grams, Ounces, Milliliters, and Pounds | Perfect for Meal Prep, Cooking, and Baking | A Kitchen Necessity Designed in St. Louis

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Step-By-Step How to Make a Spring Roll Bowl

Making a Spring Roll Bowl is all about simple steps leading to big flavors. Here’s a step-by-step guide to making this nourishing dish. Check out the recipe card below for the exact measurements. 

Step 1: Vegetable Prep

First things first, let’s tackle the veggies. Thinly slice your red cabbage, cut the cucumber thinly or into matchsticks, and turn the carrot into matchsticks and add to a small bowl. This prep is quick and sets the stage for a bowl full of freshness and crunch.

A cutting board with carrots and cucumbers on it, perfect for preparing a spring roll in a bowl recipe.

Step 2: Blanch the Carrots

In a medium pot, bring some water to a boil. Add a bit of soy sauce or tamari for an extra flavor kick. Toss in your carrot sticks for about 30 seconds – just enough to soften them slightly while keeping that crunch.

A pan with carrots in it and ice next to it, ready for a spring roll bowl recipe.

Step 3: Move the Carrots To An Ice Bath

Then, quickly move them to an ice bath to stop the cooking. This step keeps them vibrant and crisp.

A bowl filled with carrots and ice cubes. Part of the prep work for a spring roll noodle bowl.

Step 4: Cook the Vermicelli

Using the same pot, cook your vermicelli noodles as per the package instructions, usually 3-4 minutes. You want them tender, not mushy. Drain them and give a quick rinse under cold water to prevent sticking.

A frying pan with vermicelli noodles in liquid on a white background.

Step 5: Prep Your Tofu

Cut your tofu into ¾ inch thick slices, pat them dry, and give them a good toss in cornstarch.

A bowl of corn starch tossed with tofu for the spring roll in a bowl.

Step 6: Crispy Tofu Time

In a large pan, heat some oil over medium-high heat and fry the tofu until each side is a lovely golden brown. 

A bowl with spring roll in it.

Step 7: Creamy Peanut Sauce

In a mixing bowl, blend peanut butter, coconut milk, red curry paste, soy sauce, and lime juice. Adjust the flavors to your taste. This sauce is the star, bringing a rich depth to your bowl.

A bowl of peanut butter, a spoon, and a lime used to make the spring roll in a bowl sauce on a white surface.

Step 8: Assembling the Bowl

Now for the fun part! Layer your vermicelli noodles, then add the carrot, cabbage, cucumber, and your crispy tofu. Garnish with fresh mint, cilantro, and a handful of chopped roasted peanuts for that extra texture.

A plate of spring roll noodles and vegetables on a table.

Step 9: Final Touch

Drizzle your bowl with the peanut sauce. Each element in this bowl – from the soft noodles and crisp veggies to the crunchy tofu and rich sauce – comes together to make a meal that’s satisfying and full of flavor.

A bowl of salad with vegetables and a peanut sauce, reminiscent of a spring roll in a bowl.

Find the measurements and full recipe below in the recipe card!

Protein Variations for Your Spring Roll Bowl

The real charm of this dish inspired from spring rolls is how easily you can play around with different proteins to suit your mood or dietary preference. No tofu today? No problem. Let’s look at some alternatives that can make your bowl your own.

  1. Chicken: For a hearty twist, add some chicken. We like Ground chicken sauteed in a pan and then added to the bowl. Or grill chicken breasts until golden, brings a comforting, satisfying element to the Spring Roll Bowl. Chicken’s like that reliable friend – always there to make things better.
  2. Ground Pork: Ground pork can transform your bowl with its rich, savory depth. Brown it with a bit of garlic and ginger for an aromatic twist that complements the fresh, crisp elements of the bowl. Any ground meat could work in this recipe!
  3. Ground Turkey: Lean and versatile, ground turkey is a light alternative that doesn’t skimp on flavor. Sauté it with a hint of garlic and a splash of soy sauce for a protein that’s both subtle and satisfying.
  4. Ground Beef: Ground beef brings a rich and indulgent dimension to your bowl. Brown it with some onions, a dash of salt, and a pinch of pepper for a deeply flavorful addition. 
  5. Shrimp: Shrimp can be your go-to for a Shrimp Spring Roll Bowl. It cooks quickly and adds a subtle, sweet flavor that pairs beautifully with the fresh veggies and tangy sauce. 
  6. Seafood Options: Consider flaky grilled salmon or tuna. These fish options introduce a luxurious and rich flavor, turning your bowl into a more decadent meal. We also like how both of these proteins are so quick and easy to cook.
  7. Eggs: Don’t underestimate the humble egg. A soft-boiled egg with its creamy yolk or a lightly fried egg can add a layer of richness to your Spring Roll Bowl. It’s an easy, protein-packed addition that never disappoints. For a fun twist you could also use sliced egg wrappers.
A bowl of salad with carrots, cucumbers and other vegetables, perfect for a spring roll bowl.

How to Store and Reheat Leftovers

When you’ve prepared a Spring Roll Bowl, it’s a smart move to think about storing any leftovers effectively. This recipe is small batch and makes 3-4 servings depending on how big of a portion you’d like. 

We’ve designed it to be ideal for those of us that might be eating dinner alone but want to pack the rest as part of tomorrow’s lunch or as your full meal prep for the week. Here’s how to keep those leftovers fresh and safe:

  • Separate Components for Freshness: Store each element of your Spring Roll Bowl in separate containers. This helps maintain the perfect texture for each component.
    • Vermicelli Rice Noodles: Place them in a medium-sized airtight container, like a Rubbermaid or Glassware. This keeps them from drying out.
    • Crispy Tofu: Use a shallow, airtight container to store the tofu. Keeping it in a single layer helps preserve its crispiness.
    • Prepped Veggies: A compartmentalized meal prep container is great for this. It keeps the veggies crisp and separated, preventing any moisture from the other components from making them soggy. If you are packing this for lunch go this route!
  • Peanut Sauce in a Mason Jar: A small mason jar is perfect for storing the peanut sauce. Its airtight seal keeps the sauce fresh, and its small size makes it easy to shake up the sauce if it thickens in the fridge.
  • Utilize Glass Meal Prep Containers: For a sustainable and microwave-safe option, glass meal prep containers are ideal. They’re perfect for reheating the noodles and tofu when you’re ready to enjoy your meal.
  • Refrigerate and Enjoy Within a Few Days: Your Spring Roll Bowl components will stay fresh in the fridge for 3-4 days. When it’s time to eat, just grab your containers, reheat if necessary, and assemble your bowl.
  • Reheating: When you’re ready to enjoy your leftovers, a quick zap in the microwave or a toss in a pan can reheat the tofu, noodles, and sauce. Keep your veggies and peanut sauce at room temperature to main the crunch and flavor.
  • Assemble When Ready: Assemble your Spring Roll Bowl just before eating to enjoy the best mix of textures and flavors.

Following these simple storage tips ensures that your Spring Roll Bowl leftovers are just as enjoyable the next day, keeping everything as fresh and appetizing as when you first made it. It’s a practical, tasty solution for solo diners who love the convenience of cook once, eat multiple times.

Let’s Make a Spring Roll Bowl

There you have it – a Spring Roll Bowl that’s simple to make, yet big on taste. It’s the perfect dish for a healthy dinner, proving that cooking for one can be both easy and exciting.

Making this recipe for an easy dinner option or a convenient lunch meal prep keeps your meals for the week simple. Spring Roll in a Bowl is the kind of meal that adapts to your schedule, making your “what to eat” question just a bit easier and a lot more flavorful.

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A spring roll bowl with carrots and cucumbers.

Spring Roll In A Bowl Recipe

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  • Author: The Solo Spoon
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 3
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian Inspired


Quick & Flavorful Spring Roll Bowl: A vibrant mix of crisp veggies, tender noodles, and fresh herbs, all tossed in a savory sauce. Perfect for an easy, satisfying meal any day!


For the Bowl:

  • 7oz/200g vermicelli noodles
  • 1 lb/450g firm tofu, drained and patted dry
  • 2 tbsp/16g cornstarch
  • 46 tbsp/60-90ml neutral oil
  • 1 large/135g carrot, cut in matchsticks
  • 2 tsp/10ml soy sauce (tamari or coconut aminos for gluten free)
  • 1/4 small/200g red cabbage, thinly sliced
  • 1/2 medium/200g English cucumber or persian cucumbers, sliced thinly
  • 1/4 cup/7g fresh mint leaves, shredded
  • 1/4 cup/4g fresh cilantro leaves, shredded
  • Chopped roasted peanuts

For the Peanut Sauce:

  • 1/4 cup/60g unsalted peanut butter (smooth or crunchy), at room temperature
  • 56 tbsp/75-90ml coconut milk (full fat)
  • 12 tsp/7-14g red curry paste
  • 2 tsp/10ml soy sauce (tamari or coconut aminos for gluten free)
  • 23 tsp/10-15ml lime juice


  1. Prepare all the vegetables. Slice cabbage as thin as possible, slice cucumber into rounds, and carrots into thin matchsticks 2-3”/5-8cm long.
  2. Bring 2-3 cups/475-710ml water to a boil in a medium pot. Set aside an ice bath in another bowl.
  3. Add 2 tsp/10ml soy sauce or tamari to boiling water and add carrots. Cook for 30 seconds. Drain and plunge into ice bath to stop cooking.
  4. Bring a medium or large pot of water to a boil. Add the vermicelli noodles and cook until tender 3-4 minutes (or according to package directions).
  5. Once cooked, drain and rinse in cool water to prevent them sticking together.
  6. Make the peanut sauce: Combine peanut butter, curry paste, 5 tbsp/75ml coconut milk, soy sauce, and 2 tsp/10ml lime juice. Stir until smooth. Add coconut milk and lime juice as needed to reach desired taste and consistency.
  7. Slice the tofu into large pieces 3/4”/18mm thick. Pat dry.
  8. Toss the tofu with cornstarch to coat the pieces completely.
  9. In a large pan add oil to just cover the bottom to 2-3mm deep. Heat over medium until the oil sizzles when a little cornstarch is sprinkled in.
  10. Place the tofu in the pan with a little space between them to allow the oil to cook the sides. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 2-3 minutes until golden brown. Remove and drain off excess oil.
  11. Slice tofu into even pieces. Chop mint and cilantro.
  12. Assemble the plates with 1/4 of the vermicelli, several slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish with chopped mint, cilantro, peanuts, and peanut sauce. Serve immediately.

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