Asian Spring Roll Bowl

Imagine everything you love about a fresh Vietnamese spring roll—the crisp vegetables, the silky rice noodles, the fragrant herbs—tumbled together into a generous, colorful bowl and crowned with a luscious, creamy peanut sauce. That is exactly what this Asian Spring Roll Bowl with Peanut Sauce delivers. Inspired by the classic flavors of Southeast Asia, this deconstructed bowl skips the fiddly rolling and goes straight for maximum flavor with minimum effort. Ready in just 30 minutes, it is the kind of weeknight dinner that feels like a treat every single time.

Merken

There is something wonderfully communal about this bowl. Set all the components out on the table—glossy sesame-tossed rice noodles, jewel-bright julienned carrots, cool cucumber ribbons, paper-thin slices of red bell pepper, shredded purple cabbage, crunchy bean sprouts, and handfuls of fragrant cilantro and mint—and let everyone build their own. A generous drizzle of homemade peanut sauce, a scatter of roasted peanuts and sesame seeds, and a bright squeeze of lime finish each bowl with layers of texture and flavor that make every forkful exciting.

Ingredients

• Base: 200 g rice vermicelli noodles, 1 tablespoon sesame oil
• Vegetables: 2 medium carrots (julienned), 1 small cucumber (julienned), 1 red bell pepper (thinly sliced), 100 g red cabbage (finely shredded), 100 g bean sprouts, 4 spring onions (thinly sliced), 1 small bunch fresh cilantro (roughly chopped), 1 small bunch fresh mint (leaves picked)
• Protein – choose one: 200 g firm tofu (pressed and cubed, for vegan/vegetarian) or 200 g cooked shrimp (peeled and deveined, for pescatarian)
• Peanut Sauce: 4 tablespoons creamy peanut butter, 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon rice vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon sesame oil, 1 clove garlic (minced), 1 teaspoon grated fresh ginger, 2–4 tablespoons warm water (to thin)
• Garnishes: 2 tablespoons roasted peanuts (chopped), 1 tablespoon toasted sesame seeds, lime wedges

Instructions

Step 1 – Cook the noodles

Cook the rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking.

Step 2 – Prepare the vegetables

Julienne the carrots and cucumber, thinly slice the red bell pepper, and finely shred the red cabbage. Set each vegetable in its own bowl so assembly is easy and organized.

Step 3 – Prepare the protein

For tofu: pat the cubed tofu dry and pan-fry in a little oil over medium heat until golden and crisp on all sides. For shrimp: ensure they are fully cooked, peeled, deveined, and chilled before serving.

Step 4 – Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup (or honey), sesame oil, minced garlic, and grated ginger. Add warm water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.

Step 5 – Assemble the bowls

Divide the sesame-tossed rice noodles evenly among four bowls. Arrange the prepared vegetables, your chosen protein, and the fresh herbs attractively on top of the noodles.

Step 6 – Dress and garnish

Drizzle each bowl generously with peanut sauce. Sprinkle with chopped roasted peanuts and toasted sesame seeds, then finish with a squeeze of fresh lime.

Step 7 – Serve

Serve immediately, allowing diners to mix everything together as they eat for the best flavor and texture in every bite.

Zusatztipps für die Zubereitung

For the crispiest tofu, press it for at least 15 minutes before cubing and frying—removing excess moisture is the secret to achieving that irresistible golden crust. When making the peanut sauce, add the warm water gradually; different brands of peanut butter vary in thickness, so go slowly and taste as you go. The noodles can be cooked and tossed with sesame oil up to a day in advance and stored in the refrigerator, making this bowl an excellent meal-prep option. To keep the vegetables at their crunchiest, prep and store them separately until you are ready to assemble.

Varianten und Anpassungen

This bowl is wonderfully flexible. For a gluten-free version, swap the soy sauce for tamari—the flavor remains virtually identical. If you prefer a spicy kick, stir a dash of sriracha or a few slices of fresh red chili into the peanut sauce. For extra crunch, add thinly sliced radishes or a handful of shredded iceberg lettuce. Those who prefer a non-vegetarian option can swap tofu or shrimp for grilled chicken, sliced and fanned across the top of the bowl. For a nut-free version, sunflower seed butter can stand in for peanut butter in a pinch, though the flavor profile will shift slightly.

Serviervorschläge

This bowl is a complete, satisfying meal on its own, but it pairs beautifully with a light miso soup or a simple edamame appetizer. Serve it family-style at the center of the table with all the components in separate bowls and the peanut sauce in a small pitcher so everyone can assemble and dress their own—it turns dinner into an interactive, joyful experience. For a refreshing drink pairing, try iced jasmine tea or sparkling water with a slice of lime and a sprig of fresh mint. Leftovers store well in airtight containers in the refrigerator for up to two days; keep the sauce separate and add it just before eating to preserve the freshness of the vegetables and herbs.

Merken

Whether you are cooking for a busy weeknight or hosting friends for a casual dinner, the Asian Spring Roll Bowl with Peanut Sauce is one of those rare recipes that is as enjoyable to put together as it is to eat. With its riot of colors, its balance of textures—silky noodles, crisp vegetables, chewy tofu—and that deeply satisfying, creamy peanut sauce pulling everything together, it is a bowl that never gets old. Make it once, and it will earn a permanent spot in your weekly rotation.

Antworten auf Rezeptfragen

→ Welche Proteinoptionen eignen sich für diese Bowl?

Sie können zwischen festem, gebratenem Tofu oder gekochten Garnelen wählen, je nach Vorliebe – beide passen hervorragend.

→ Wie wird die Erdnusssauce authentisch zubereitet?

Die Sauce entsteht aus cremiger Erdnussbutter, Sojasauce, Reisessig, Ahornsirup, Sesamöl, Knoblauch und frisch geriebenem Ingwer, mit warmem Wasser auf die richtige Konsistenz verdünnt.

→ Kann man das Gericht glutenfrei zubereiten?

Ersetzen Sie Sojasauce durch Tamari, um eine glutenfreie Variante zu gewährleisten.

→ Welche Gemüsesorten sind typisch für diese Bowl?

Knackige Karotten, Gurken, rote Paprika, Rotkohl, Sprossen sowie Frühlingszwiebeln ergänzen das Gericht ideal.

→ Wie schützt man die Reisnudeln davor, zusammenzukleben?

Nach dem Kochen werden die Reisnudeln kalt abgespült und mit Sesamöl vermengt, um das Zusammenkleben zu verhindern.

→ Welche Garnierungen passen gut zu dieser Bowl?

Geröstete Erdnüsse, Sesamsamen und ein Spritzer Limettensaft verleihen zusätzlichen Crunch und Frische.