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.
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.
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.
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!
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
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!
Lindsey
awesome idea to inside out a spring roll! very cool.
Tieghan
This looks awesome!! I love all the color!
Jessica @ Gas Stove Girl
This sounds BANANAS! I love all of the flavors in here and with all the fresh summer veggies coming out, this looks like the perfect summer dish. Genius in a bowl.
Quinn Cooper
Awesome idea!
Looks so yummy and healthy. Love anything deconstructed like this.
xo Quinn
Quinn Cooper Style
Katrina @ Warm Vanilla Sugar
I love spring roll things in a bowl! I love the look of this, joy!
Sarah | The Chef Next Door
Mmm…these look so good right now. Even at 6:45am. :)
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!
Eva - recetas de postres
The look delicious, thanks to your recipe!!! I have to try this version!
Eva :)
stylelovely
Oh my dear! i have just discover the blog and i would like to have the time enought to make everything!
Congrats!
I am a new follower :)
Jayne
Mmm… deconstructed spring rolls! I like it!
Miss Kim @ behgopa
Lol you are so outside the box. I love it!! Yeah…why not just eat it this way?!~ It’s just as tasty.
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!
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
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.
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!