Joy the Baker

Spring Roll in a Bowl

by 87 Comments

Spring Roll in a Bowl

I realized this week that I use Instagram at a mini vacation from work.  I click on my phone, tap into the Instagram app and scroll through images of your lives.

My mind wanders through pictures of your perfectly portioned lunch, your late afternoon coffee meeting , yes your child is totally cute… of course I’ll tap like on that picture.

You’re a farmer in the English countryside?  Show me things!  Help me escape!

You love taking pictures of your shoes?  Sure, I’m into it.  I’ll like that!

You like holding random objects up in front of a white backdrops?  I’m down.

You’re Rihanna?  You’re crazy and I kinda love it.

Ooh… you had a party and I wasn’t invited?  That’s awkward for everyone, now isn’t it?  Suddenly this mini work vacation feels bad.

Aaaand, just as easily as I click in for vacation… I can click out.

Spring Roll in a Bowl

Um… Instagram vacations might not be that brain healthy.  They’re cheap and easy and in-chair.

Speaking of Spring Rolls (I totally wasn’t speaking of Spring Rolls)…

I think we should unwrap and deconstruct spring rolls, load up a giant bowl, douse it in spicy peanut sauce, and have a mini eat-vacation.  I did that.  Obviously I took pictures… ironically, I didn’t Instagram it.

Spring Roll in a Bowl

I started my Spring Roll Bowl with a big batch of softened Saifun (cellophane or bean thread) Noodles.  I couldn’t find rice noodles at the store so I made eyes with these buddies.

What I love about these noodles is that they soften so easily, in a big bowl of hot water.  No simmering, salting, and boiling.

Spring Roll in a Bowl

After the noodles are softened, they’re topped with basically any fresh Spring Roll inspired ingredient you can think of.

This is where it gets fun!

Spring Roll in a Bowl

I topped my bowl with fresh carrot ribbons, pea sprouts, thinly sliced cucumber, ripe avocado, and orange bell pepper.

Fresh herbs are really important to brighten up the bowl:  cilantro, mint, and basil!  Keys to the kitchen!

Lime juice adds a kick in the mouth.

Peanut sauce (I used pre-made, from a jar… gasp!) is our binding, rounding, spicy, oh my gosh soooo good element.

I made these vegetarian but they would be supreme with grilled shrimp or roasted chicken.

It’s lunch-vacation!  You’ll need a napkin.

Spring Roll in a Bowl

inspired by The Fresh 20

serves 4

Print this Recipe!

1 (roughly 5 ounce package) Saifun (bean thread noodles)  (ride noodles also work well)

1 ripe avocado, pit removed, peeled, and sliced into chunks

1 cucumber, sliced in half lengthwise and sliced into thin half moons

1 orange or red bell pepper, sliced into thin strips

1 carrot, peeled and sliced into ribbons with a vegetable peeler

1 handful sprouts (and sort you’re into)

small handful fresh cilantro leaves, torn

smaller handful of fresh basil, torn

small-ish handful fresh mint leaves, torn

1/4 cup peanut dipping sauce, or to taste

handful shelled roasted and salted pistachios, coarsely chopped

1 lime, cut into wedges

Place noodles in a large mixing bowl.  Top noodles with boiling water. Allow to sit for 10 minutes until cooked through.  Drain noodles in a colander and rinse with cool water.  Shake the excess water out.

Place noodles on a large serving tray, or divide between 4 bowls.  Top with all sorts of goodies like avocado, cucumber, pepper, carrots, sprouts, and fresh herbs.  Add a protein like grilled shrimp, roasted chicken, or seared tofu if you’d like.  Drizzle with peanut sauce.  Add chopped pistachios and a squeeze of lime.  Serve!  

 

 

 

Reader Interactions

Comments

  4. Rachel

    This was so good! I love all of your vegan recipes. Having someone who semi-regularly blogs about bacon endorsing a bowl full of veggies makes me feel so legit. You’re awesome, keep up the good work!

    Reply

  5. Kimberly

    I made this and it was wonderful! I omitted the pistachios because I didn’t have any on hand, but I can imagine how much they would contribute to the dish. I also should have soaked the noodles just a bit longer. They were a little hard. But super, super delicious!

    Reply

  8. Chaya

    I think, I would like this better in the bowl than as a wrap. I love big bowls of salad and this has such good stuff in it.
    I also wanted to tell you that I am enjoying baking from your book.

    Reply

  10. Rhonda Sittig

    Love, love, love this. I’ve always ordered springs rolls at Vietnamese places, but have never been brave enough to try them at home. I think I can do this one (and we do have rice noodles at our market). thanks you bunches for the recipe!

    Reply

  11. bella lindberg

    These were awesome and so yummy! Thanks for a great easy spring roll recipe and a easy dinner idea (:

    Reply

  13. Ash

    Summertime living in hot and semi-arid Colorado leaves me rarely wanting a heavy meal (light soup and salad is my seasonal go-to). This “spring roll” is right in line with what I crave this time of year. Looks like lunch and dinner tonight.
    Also, apparently I’ve been missing out by not reading this website. Glad I finally started reading.

    Ash
    {The Board and Wire}

    Reply

  14. John Waters

    Hate to rain on everyone’s parade but this isn’t anything but a slight alteration on a Vietnamese dish called “bun.” Seeing that Ms. Baker was in New Orleans a few months ago it seems strange that she missed this dish….

    Reply

  16. Joan

    now why didn’t i think of that? you’re a genius! i love spring rolls but this looks just as good but so much easier, no rolling involved. thanks miss joy!

    Reply

  17. Faith Kathleen

    These look so tasty!! Do you have an alternative sauce suggestion for a little lady with an “if I eat them I die” sort of relationship with peanuts? Haha. Nut allergies are the WORST. (ps, my phone corrected that to “butt allergies.” Silly phone)

    Reply

  18. Kennede

    This looks so delicious!! I think i may have to actually make this one! Hopefully it tastes as wonderful as it looks… :)

    Reply

  21. Claire

    I can 100% relate to your instagram relationship. It’s lovely and wonderful but also makes me question my sanity and how much I love it sometimes. It’s complex.

    Also YUM. You did it again Joy the Baker.

    Reply

  31. Maia

    What peanut sauce do you use? My boyfriend puts the stuff on everything so I can’t be bothered to make it from scratch all the time, but I can’t find one I like as much as homemade…

    Reply

  33. Katy @ Katy's Kitchen

    I’m pretty bummed that I already made my lunch because I so want this now! I was actually going to have rice paper rolls but couldn’t be bothered because they are so darn fussy! You have the solution here, this looks so beautiful, colourful, and healthy

    Reply

  36. Kyle @ thehousered

    I can sympathize. I have a serious condition that forces me to start grazing on my lunch at around 9:30 am. These look great! Way easier than recruiting all the hands you know to assemble 100s of spring rolls!

    Reply

  37. Cookie and Kate

    I am such an instagram procrastinator. I love getting little sneak peaks of what you’re working on! This spring roll in a bowl is pretty ingenious. I rarely make spring rolls because those wrappers seem like more trouble than they are worth.

    Reply

  43. Adelaide

    This looks so yummy, I can’t wait to try my own variation at home! Btw, I seriously love your blog…it’s so honest, funny, a little sassy and refreshing. The only thing that makes me sad is that I don’t personally know you so I can come snack on these amazing treats you make! Keep up the amazing work you do!

    Reply

  57. Sara

    This is the perfect weekend meal, and something the whole family would dig – especially set out buffet style. I’m incredibly fond of the fact that there is no actual cooking involved – it makes it a perfect thing to prepare after a long Saturday in the sun. I want to try those noodles this instant! Thx for another brilliant idea. I love the way your food brain works!

    Reply

  62. Averie @ Averie Cooks

    I love spring rolls and your idea of just tossing it all in a bowl is way easier than messing with sticky, paper thin, rice paper wrappers. And everything in peanut sauce is automatically amazing!

    Reply

  63. Sophie

    this is SUCH a good idea! i love love LOVE spring rolls, but i could definitely do without the wrappers at the moment. thank you for this! xx

    Reply

  64. Amy

    Joy, you are totally reading my mind this week. First peanut butter and pickles, now easy spring roll meal. I could eat both every day, with a brownie for dessert.

    Reply

  65. Julie N.

    this looks like a vietnamese noodle dish called “bun thit nuong” except there’s also charbroiled pork, pickled vegetables and a fish sauce instead of peanut sauce. It’s sooooooo delicious…one of my favorite dishes!

    Reply

Trackbacks

  11. […] for exciting healthy recipes for lunches or dinners and I stumbled across this one the other day. Joy the Baker is a food blog that post all kinds of food and she shared this deconstructed spring roll recipe. I […]

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