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Spring Roll in a Bowl

May 15, 2013 by Joy the Baker 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!  

 

 

 

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Filed Under: Gluten-Free, Healthy, Lunch, Recipes, Savory

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Next Post: Strawberry Rhubarb Crumb Pie »

Reader Interactions

Comments

  1. Rachel

    May 29, 2013 at 4:40 pm

    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
  2. Kimberly

    May 25, 2013 at 5:56 pm

    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
  3. Hannah

    May 24, 2013 at 8:44 pm

    This was so good! Thanks for the great, easy recipe.

    Reply
  4. Emilee

    May 21, 2013 at 12:09 pm

    I made this (a few times) this weekend and it was delish! So fresh and different.

    Reply
  5. Chaya

    May 20, 2013 at 6:36 am

    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
  6. nessa

    May 19, 2013 at 6:33 am

    This looks soooo good!

    Reply
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Trackbacks

  1. Deconstructed Summer Rolls | Nothing But Time says:
    June 4, 2013 at 7:36 pm

    […] I saw this post for Spring Roll in a Bowl, and I had a Homer Simpson moment, D’oh! Why didn’t I think of […]

    Reply
  2. Last Thing Thursdays says:
    May 30, 2013 at 2:51 pm

    […] Thought Looked Delicious. Spring Roll in a Bowl […]

    Reply
  3. Recommendations of the Day | Laundry in Louboutins says:
    May 30, 2013 at 8:19 am

    […] noodles, and mint… make or buy your peanut sauce and voila you are ready to go!  I also do this with leftovers for work the next […]

    Reply
  4. Thai Peanut Shrimp Bowls | The Kitchen Paper says:
    May 28, 2013 at 9:34 am

    […] ALL THE TIME, I’m eating some variation of this dish. A few weeks ago, when Joy posted her Spring Roll in a Bowl, I thought to myself: “SHE IS SPYING ON MY LUNCHES!” Because really, it is one of my […]

    Reply
  5. This and That | boskybelle.com says:
    May 23, 2013 at 7:00 am

    […] https://joythebaker.com/2013/05/spring-roll-in-a-bowl/ […]

    Reply
  6. Healthy Excuses | says:
    May 21, 2013 at 11:00 pm

    […] 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 […]

    Reply
  7. What’s Happening in My Kitchen This Week | The Sixth Letter says:
    May 20, 2013 at 10:47 am

    […] Spring Roll in a bowl with Tempeh […]

    Reply
  8. spring roll salad. | says:
    May 19, 2013 at 6:37 am

    […] Spring Roll Salad adapted from Joy the Baker […]

    Reply
  9. time to look back – week 19 + 20 | Mrs. Mohntag says:
    May 18, 2013 at 11:41 pm

    […] muss ich unbedingt probieren: Mediterraner Auberginendip, Spring Roll in a Bowl, Spargel mit […]

    Reply

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