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Spring Roll In A Bowl Recipe

A spring roll bowl with carrots and cucumbers.
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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!

Ingredients

For the Bowl:

  • 7oz/200g vermicelli noodles
  • 1 lb/450g firm tofu, drained and patted dry
  • 2 tbsp/16g cornstarch
  • 4–6 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
  • 5–6 tbsp/75-90ml coconut milk (full fat)
  • 1–2 tsp/7-14g red curry paste
  • 2 tsp/10ml soy sauce (tamari or coconut aminos for gluten free)
  • 2–3 tsp/10-15ml lime juice

Instructions

  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.

Find it online: https://www.thesolospoon.com/spring-roll-in-a-bowl-recipe/