Spring Roll Bowl
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (20)

Spring Roll Bowl

NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 37%
CARBS 110G59% OF CAL
9G FIBER69G OTHER31G TOTAL SUGAR
FAT 28G33% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant deconstructed spring roll served as a rice noodle bowl with fresh vegetables, herbs, and a creamy peanut sauce. Light and satisfying, it's fresh and versatile.

mainthaibowlchickendairy freevegan
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Nutrition & ingredients

Ingredients

serves 5
  • 1/2 cup creamy peanut butter
  • 2 Tablespoons hoisin sauce
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons garlic (, minced)
  • 2 teaspoons Sriracha hot sauce
  • 2 Tablespoons rice wine vinegar
  • 3-4 Tablespoons warm water (, or more as needed to thin)
  • 14 ounces dry rice noodles
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 2 serrano peppers (, chopped (seeds and veins removed))
  • 2/3 cup dry roasted peanuts (, chopped)
  • 1 avocado (, peeled and thinly sliced)
  • 1 large carrot (, shredded)
  • 1 bell pepper (red or orange, chopped)
  • 1 English cucumber (, sliced)
  • 1 mango (, peeled and sliced into chunks)
  • 1/2 cup sweet chili sauce (,or more, to taste)
  • 2 cups Protein of choice: cooked chicken, shrimp or crispy tofu (, optional)
PREP
15M
SODIUM
1149MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.