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!
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!
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.
Libby
Brilliant, Joy! Just friggin brilliant.
Mr. & Mrs. P
Love how light and easy this dish is!!!
Emily Outcalt
Laughed out loud at this post; I like how your mind works girl! Beautifully photographed too, thanks Joy!
https://RightIris.blogspot.com
Chelsea Ward
4 servings? Fat chance I’d be sharing a giant bowl of this! Can’t wait to try it!!
Lauren
This looks delicious and healthy! Just what I need after yesterday’s way too many sugary lattes!
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!
Christy@SweetandSavoring
I LOVE the sound of this salad! The colors and bright flavors would be just what I’ve been craving lately. And peanut sauce is one of my favorite toppings :)
Lisa @ Making Lifes Lemons
I always laugh out loud at your posts! Looks delicious!
xo Lisa
Making Life’s Lemons
erin @hooleywithaz
oh my gosh. they have a salad just like this at a restaurant in the skyway at work. it comes with an egg roll. this looks a million times healthier.
Sarah Steube
I totally use Instagram at work for a procrastination tool. Looks like a tasty bowl, I think I’ll make one for a weekend lunch!
Seanna Lea
This looks lovely. I’d take out the avocado and toss in some marinated (or not) chunks of tofu instead.
Molly from LifesLemons
I need to find a way to get straight to the point like you do. Today’s transition to the recipe was not smooth but it was spontaneous and funny and totally functional. You’re so good.
Tracey
Beautiful, beautiful, beautiful! I’m totally doing this! So summery fresh!