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Vietnamese Spring Roll in a Bowl

Vietnamese Spring Roll in a Bowl is a genius dinner idea that will save your busy weeknights: It’s like someone took all the awesome parts of a spring roll and turned it into an easy to make, flavor-packed bowl of goodness. Perfect for those evenings when you’re craving something fresh, tasty, and quick.

spring noodle bowl

Got a bunch of random veggies in the fridge? This bowl is a fantastic way to use them up. I’ve made this so many times than I can count, and it never gets old. Even my partner, who’s usually not a leftovers fan, is all in for seconds!

Think of this as your quick fix to a delicious dinner. It’s everything you love – crunchy veggies, yummy noodles, and soft tofu – all thrown together in one big bowl. No mess, no stress, just pure deliciousness.

Now, imagine coming home tired and remembering you have this easy-peasy recipe waiting for you. Yay!

vietnamese spring roll in a bowl
  • Ready in just 30 minutes, ideal for busy weeknights.
  • Mild enough for kids but can be spiced up for adults.
  • The red curry paste brings a Thai flair that’s irresistibly flavorful.
  • Despite being filling, it leaves you feeling good, not weighed down.
  • As beautiful to look at as it is to eat, making it a hit for social shares.
  • Leftovers are just as good the next day when stored in an airtight container in the fridge.
  • Made with simple ingredients likely already in your pantry or easily found in grocery stores.
  • Enjoy a flavorful meal that’s also good for you, hitting all the right notes for a balanced diet.
  • Every bite feels like you’re enjoying a classic spring roll, but without the hassle of wrapping or frying.
  • Putting together your bowl is almost as enjoyable as eating it. Assemble the bowls with friends or family for a fun meal prep session.

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 15 Minutes | Total Time: 30 minutes

deconstructed spring rolls
  • 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 into matchsticks
  • 2 tsp/10ml soy sauce (tamari for gluten-free)
  • 1/4 small/200g red cabbage, thinly sliced
  • 1/2 medium/200g English cucumber, sliced in rounds
  • 1/4 cup/7g fresh mint leaves, shredded
  • 1/4 cup/4g fresh cilantro leaves, shredded
  • Chopped roasted peanuts

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 for gluten-free)
  • 2-3 tsp/10-15ml lime juice
spring roll bowls

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. Add 2 tsp/10ml soy sauce or tamari to boiling water and add carrots.

3. Cook for 30 seconds. Drain and plunge into an 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). Once cooked, drain and rinse in cool water to prevent them from sticking together.

spring roll bowl recipe

1. 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.

2. Slice the tofu into large pieces 3/4”/18mm thick. Pat dry. Toss with cornstarch to coat the pieces completely.

3. 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. 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.

4. Slice tofu into even pieces. Chop mint and cilantro. 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.

spring roll noodle bowl

🥗 Bean sprouts – Add Bean Sprouts for an extra crunch and a touch of freshness found in traditional spring rolls.

🥗 Sriracha or chili flakes – Love a bit more heat? A drizzle of sriracha or a sprinkle of chili flakes will add a spicy kick.

🥗 Tamari – Make sure to use tamari instead of soy sauce if you’re avoiding gluten.

🥗 Avocado – For a creamy texture and a dose of healthy fats, top your bowl with avocado slices.

🥗 Sunflower seeds – For a nut-free option, sunflower seeds work great.

🥗 Brown rice or cauliflower rice – For a heartier meal, serve the spring roll mix over brown rice, instead of noodles, or keep it light with cauliflower rice.

🥗 Bell pepper and broccoli – Add a variety of colored veggies like bell pepper and broccoli for a vibrant and healthy bowl.

rice paper roll bowl
  • 🍱 In the Fridge: Place leftovers in an airtight container and place in the fridge. This dish keeps well for up to 3 days, making it perfect for meal prep.
  • 🥗 Keep Ingredients Separate: For the best texture and freshness, keep the components (noodles, veggies, tofu, and sauce) in separate containers. This way, you can assemble the bowls just before eating, ensuring nothing gets soggy.
  • 🥣 Sauce Storage: Store the peanut sauce in a separate small container or jar. If it thickens in the fridge, simply whisk together a little water or coconut milk to thin it out before serving.
  • 🥒 Veggies: If using fresh veggies like cucumber or bell pepper, it’s best to slice them fresh when ready to serve. However, if you’ve already mixed them in, they’ll still be tasty but might lose a bit of their crunch.
  • Protein: Ensure the tofu is cooled before storing. Reheat gently to avoid drying out.
  • Noodles: Rinse the noodles in cold water to stop the cooking process before storing. This helps prevent them from sticking together and becoming mushy.
  • Fresh Herbs: Wrap fresh herbs like mint and cilantro in a slightly damp paper towel and keep in a separate container to keep them vibrant.
  • Avocado: If using avocado, it’s best added fresh. If you’ve already added it, a squeeze of lime juice on top before storing can help prevent browning.
  • Ready to Eat: When you’re ready to enjoy your spring roll bowl again, assemble the components, give the noodles and protein a quick heat in a large skillet if desired, and drizzle with the sauce. Garnish with fresh herbs and crispy toppings like peanuts or wonton strips for that just-made freshness.
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vietnamese spring roll bowl

FREQUENTLY ASKED QUESTIONS

CAN I SUBSTITUTE RICE NOODLES WITH SOMETHING ELSE?

Yes, you can! If you’re not a fan of rice noodles or just want to try something different, brown rice, quinoa, or even zucchini noodles make great substitutes. Each offers a unique texture and can make the dish heartier or lighter, depending on your preference.

WHAT’S THE BEST WAY TO ASSEMBLE THE BOWLS FOR A DINNER PARTY?

For a dinner party, set up a spring roll bowl station where guests can assemble the bowls themselves. Arrange the cooked noodles, prepared proteins, sliced veggies, herbs, and sauces in separate containers. This not only makes for an interactive dining experience but also allows guests to customize their bowls to their liking.

CAN I MAKE THIS RECIPE WITHOUT NUTS?

Yes, if you’re allergic to nuts or just not a fan, you can omit the peanuts and use sesame seeds or pumpkin seeds for that nutty crunch. For the peanut sauce, a sunflower seed butter or tahini can be a great nut-free alternative.

HOW DO I KEEP THE NOODLES FROM STICKING TOGETHER?

After cooking the rice noodles, rinse them in cold water to stop the cooking process and prevent them from sticking. A little sesame oil tossed with the noodles after rinsing can also help keep them separate and add an extra layer of flavor.

CAN THIS DISH BE SERVED COLD?

Yes, the spring roll bowl can definitely be served cold, making it a refreshing option for hot summer days. It’s like a deconstructed spring roll, offering all the fresh, vibrant flavors without the need for heating.

spring noodle bowl

Spring Roll Bowls

Putting together your bowl is almost as enjoyable as eating it. Assemble the bowls with friends or family for a fun meal prep session.
5 from 3 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 642kcal
Author: SHU-CHUN

Ingredients

  • 7 oz vermicelli noodles (use konjac noodles for keto option)
  • 1 lb firm tofu drained and patted dry
  • 2 tbsp cornstarch
  • 4 tbsp neutral oil
  • 1 large carrot cut into matchsticks
  • 2 tsp soy sauce (tamari for gluten-free)
  • ¼ small head red cabbage thinly sliced
  • ½ medium English cucumber, sliced in rounds
  • ¼ cup fresh mint leaves shredded
  • ¼ cup fresh cilantro leaves shredded
  • ¼ cup chopped roasted peanuts

Peanut Sauce:

  • ¼ cup unsalted peanut butter (smooth or crunchy), at room temperature
  • 6 tbsp coconut milk (full fat)
  • 2 tsp red curry paste
  • 2 tsp soy sauce (tamari for gluten-free)
  • 3 tsp lime juice juice of 1 lime

Instructions

Prepare Spring Roll Ingredients:

  • 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. Add 2 tsp/10ml soy sauce or tamari to boiling water and add carrots.
  • 3. Cook for 30 seconds. Drain and plunge into an 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). Once cooked, drain and rinse in cool water to prevent them from sticking together.

Make the Peanut Sauce:

  • 1. 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.
  • 2. Slice the tofu into large pieces 3/4”/18mm thick. Pat dry. Toss with cornstarch to coat the pieces completely.
  • 3. 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. 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.
  • 4. Slice tofu into even pieces. Chop mint and cilantro. 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.

Notes

STORING IN SEPARATE CONTAINERS

  • Protein: Ensure the tofu is cooled before storing. Reheat gently to avoid drying out.
  • Noodles: Rinse the noodles in cold water to stop the cooking process before storing. This helps prevent them from sticking together and becoming mushy.
  • Fresh Herbs: Wrap fresh herbs like mint and cilantro in a slightly damp paper towel and keep in a separate container to keep them vibrant.
  • Avocado: If using avocado, it’s best added fresh. If you’ve already added it, a squeeze of lime juice on top before storing can help prevent browning.
  • Ready to Eat: When you’re ready to enjoy your spring roll bowl again, assemble the components, give the noodles and protein a quick heat in a large skillet if desired, and drizzle with the sauce. Garnish with fresh herbs and crispy toppings like peanuts or wonton strips for that just-made freshness.

Nutrition

Serving: 1person | Calories: 642kcal | Carbohydrates: 60g | Protein: 20g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 500mg | Potassium: 462mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4025IU | Vitamin C: 25mg | Calcium: 212mg | Iron: 4mg | Net Carbohydrates: 55g

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