Vegan Spring Roll In A Bowl Recipe

Vegan Spring Roll In A Bowl Recipe

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
  • cuplime juice
  • 1tbspchili sauce,such as Huy Fong Foods, optional

Instructions

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

Rice Paper Chips:

  1. Heat 1 inch of vegetable oil in a large, high-sided skillet over medium heat until hot.

  2. Using scissors, cut the rice paper wrappers into quarters.

  3. 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.

  4. 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:

  1. 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.

  2. 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.

  3. Drain and rinse thoroughly with cool water to stop the cooking process and so the noodles don’t stick together.

Assembly:

  1. 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.

  2. Drizzle each bowl with 3 tablespoons of the sauce. Serve with the rice paper chips and more sauce alongside.

  3. Enjoy!

Nutrition

  • Calories: 492.07kcal
  • Fat: 19.41g
  • Saturated Fat: 2.52g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 10.65g
  • Polyunsaturated Fat: 5.25g
  • Carbohydrates: 73.71g
  • Fiber: 7.05g
  • Sugar: 14.38g
  • Protein: 7.86g
  • Sodium: 1192.29mg
  • Calcium: 72.01mg
  • Potassium: 646.35mg
  • Iron: 2.58mg
  • Vitamin A: 204.10µg
  • Vitamin C: 60.86mg
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