Name: Vegan Spring Roll In A Bowl Recipe
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4
Cuisine: Asian
Ingredients: For Spring Roll Bowl:; 1 Carrot; 1 cucumber; 1 red bell pepper; ¼ cup basil leaves; ¼ cup mint leaf; ¼ cup cilantro leaves; 1 Jalapeno; 7 oz rice vermicelli noodles; 1 avocado; ½ cup bean sprout; For Rice Paper Chips:; canola oil; 4 rice paper wrappers; For Sauce:; 4 cloves garlic; 2 tbsp rice vinegar; 2 tbsp sesame oil; ¼ cup brown sugar; ¼ cup water; ¼ cup tamari; ⅓ cup lime juice; 1 tbsp chili sauce

How To Make Vegan Spring Roll In A Bowl

Fill up with a light and hearty vegan spring roll with fresh herbs and vegetables. It’s simple and super easy to make, this flavorful dish will wow you.

Preparation: 20 minutes

Cooking: 2 minutes

Total: 22 minutes

Serves:

Ingredients

For Spring Roll Bowl:

1carrot,large
1cucumber,large
1red bell pepper
¼cupbasil leaves,fresh
¼cupmint leaf,fresh
¼cupcilantro leaves,fresh
1jalapeno
7ozrice vermicelli noodles,fine
1avocado
½cupbean sprout

For Rice Paper Chips:

canola oil,or vegetable oil for frying
4rice paper wrappers

For Sauce:

4clovesgarlic
2tbsprice vinegar
2tbspsesame oil
¼cupbrown sugar
¼cupwater,warm
¼cuptamari
⅓cuplime juice
1tbspchili sauce,such as Huy Fong Foods, optional

Instructions

Carrot, cucumber, and red bell pepper. Chop the basil, mint, and cilantro. Slice the jalapeño into rings.

Rice Paper Chips:

Heat 1 inch of vegetable oil in a large, high-sided skillet over medium heat until hot.
Using scissors, cut the rice paper wrappers into quarters.
Working 1 or 2 at a time, gently drop the rice paper quarters into the hot oil and fry for just 1 to 2 seconds, until they are white and puffed.
Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with the remaining rice paper wedges. Set aside until ready to use.

Sauce:

Add the garlic, rice vinegar, sesame oil, brown sugar, warm water, tamari, lime juice, and chili sauce, if using, to a blender and blend until fully combined. Transfer to a bowl and set aside until ready to use.
Bring a medium pot of water to a rolling boil over medium-high heat. Add the rice noodles and stir to separate. Cook until barely tender, 2 to 3 minutes.
Drain and rinse thoroughly with cool water to stop the cooking process and so the noodles don’t stick together.

Assembly:

Thinly slice the avocado. Divide the bean sprouts and rice noodles among 4 bowls. Add some of the chopped herbs. Arrange the carrot, cucumber, bell pepper, jalapeño, and avocado on top.
Drizzle each bowl with 3 tablespoons of the sauce. Serve with the rice paper chips and more sauce alongside.
Enjoy!