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This flavorful, fresh Spring Roll Bowl is not only insanely delicious but absolutely beautiful. It’s filled with tender rice vermicelli, vibrant vegetables, and fresh herbs, all topped with my Thai peanut dressing.
You will want to make these on repeat! They are so simple and fresh and make you feel good! Prepare a bunch ahead of time to assemble for lunch each day for a quick and healthy meal prep idea. Scroll to the bottom of the post for exact measurements of ingredients.
The great thing about this recipe is that you can adjust it to suit your preferences. Here are a few ideas to get you started.
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Wash, cut, and prepare the vegetables and herbs, if needed. According to the package directions, cook the 4 ounces rice vermicelli, and rinse in cold water. Gently toss in the noodles in 1 teaspoon sesame oil to prevent them from sticking together.
Divide the cooked noodles evenly between 4 bowls. Add ¼ cup cabbage, lettuce, cucumbers, and carrots into each bowl. Drizzle and toss with the prepared dressing. Garnish with green onions, mint leaves, and cilantro.
Calories: 314kcalCarbohydrates: 39gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 707mgPotassium: 360mgFiber: 3gSugar: 9gVitamin A: 6960IUVitamin C: 21mgCalcium: 56mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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