If you’re looking for a light, vegetarian and vegan dinner, you’ll love these comforting vegetable spring roll bowls.
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Pin ItHow to Make Vegetable Spring Roll Bowls
- Cook the Noodles & Tofu. Cook rice vermicelli according to package instructions, then rinse with cold water. Sauté tofu cubes in oil until golden and crispy. Set both aside.
- Make the Dressing. Whisk together garlic, rice vinegar, brown sugar, fish sauce, lime juice, and oil until smooth.
- Assemble the Bowl. In a large bowl, mix vermicelli, tofu, avocado, red pepper, carrots, cucumber, radishes, and dressing. Top with chopped peanuts, mint, basil, and cilantro. Toss gently and serve.
Make-Ahead and Storage Instructions
To Make-Ahead: Cook the noodles, sauté the tofu, and prepare the dressing up to 3 days in advance. Store each separately in the fridge. Chop the veggies a day ahead. Wait to slice the avocado and add the herbs until just before serving to keep them fresh.
To Store: Keep noodles, tofu, veggies, and dressing in separate airtight containers in the fridge for up to 3–4 days. Fully assembled bowls are best eaten within 1–2 days. Do not freeze, as the noodles and fresh vegetables won’t hold their texture.
Vegetable Spring Roll Bowls
If you're looking for a light, vegetarian and vegan dinner, you'll love these comforting vegetable spring roll bowls.
Ingredients
For the salad:
- 5 ounces rice vermicelli noodles
- 4 oz tofu
- 1 tbsp vegetable oil
- 2 avocados, diced
- 1 red pepper, cut into thin strips
- 2 carrots, peeled and cut into thin strips
- 1 Persian cucumber and julienned
- 5 radishes, thinly sliced
- 1 cup peanuts, chopped
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
For the dressing:
- 3 cloves garlic
- 2 tbsp rice vinegar
- 1/4 cup brown sugar
- 1/4 cup fish sauce
- 1/3 cup lime juice
- 1/3 cup vegetable oil
Instructions
- Cook the rice vermicelli according to the package instructions.
- Drain and rinse under cold water to cool. Set aside.
- Heat the vegetable oil in a pan over medium heat.
- Cut the tofu into cubes and cook in the oil until golden and crispy on all sides.
- Remove from the pan and set aside.
- In a small bowl, combine the garlic, rice vinegar, brown sugar, fish sauce, lime juice, and vegetable oil.
- Whisk until the sugar is dissolved and the dressing is smooth.
- In a large bowl, combine the cooked vermicelli, tofu, avocado, red pepper, carrots, cucumber, radishes and dressing.
- Toss gently to combine.
- Sprinkle the chopped peanuts, mint, basil, and cilantro over the salad.
- Toss again to distribute the herbs and peanuts evenly.
- Serve immediately, or refrigerate until ready to serve.
Nutrition
Serving: 1gCalories: 672kcalCarbohydrates: 36gProtein: 16gFat: 56gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 23gTrans Fat: 0.1gSodium: 1183mgPotassium: 1028mgFiber: 12gSugar: 18gVitamin A: 6265IUVitamin C: 58mgCalcium: 127mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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