Spring Roll Bowls with Spicy Almond Butter Sauce
These Spring Roll Bowls are healthy, vegan and easy to throw together! It’s like enjoying a fresh spring roll, in a bowl topped off with spicy almond butter sauce.
Healthy noodle bowls ready in under 15 minutes
These Spring Rolls Bowls With Spicy Almond Butter sauce are made with all the ingredients you love in a classic Vietnamese fresh spring roll.
This recipe is naturally vegan and gluten-free and can be customized with any type of veggies you love to toss in. It’s a “fresh” noodle salad, meaning it’s not stir-fried or heated, but eaten cold with raw vegetables.
Ingredients you’ll need
- Rice noodles: you can really use any width of rice noodles for this recipe. I find a classic width or vermicelli work best
- Shredded carrots: you can buy pre-shredded carrots, or shred them yourself
- Cucumbers: I love to make picked cucumbers for this recipe to give it a little more punch, but you can also just use fresh cucmbers
- Green onions: for some flavour and freshness!
- Herbs: I like a mix of mint and cilantro, which are often found in spring rolls, but you can use any herbs you love.
- Almond butter: You can substitute for peanut butter or sesame butter if you like.
- Tamari: for the sauce. Tamari is naturally gluten-free, but if you have soy sauce on hand (and are not gluten-free) you can use that too.
- Sesame oil: this gives the sauce great sesame flavour. Don’t leave it out!
- Sriracha: for a little kick!
- Sesame seeds: to top it all off.
How to make this recipe
These Spring Rolls Bowls couldn’t be easier to make. All you need to do is cook the noodles according to package directions, prep the veggies and mix the sauce.
Once that’s all done you just toss it all together in a bowl and then you’re done!
Add some tofu to it
If you want to make these Spring Roll Bowls more of a complete meal, they are great topped off with some crispy tofu. You can follow the recipe for crispy baked tofu in my recipe for Spicy Baked Peanut Butter Tofu, just don’t add the peanut butter sauce to it.
If you have any trouble cooking tofu or find that your tofu comes out bland, you can follow this guide on how to cook tofu perfectly.
Tips for making this recipe perfectly
- Don’t overcook the rice noodles. Rice noodles have a tendency to become sticky if they’re overcooked and will be a bit more difficult to mix together afterwards.
- If your noodles are done before the rest of the ingredients, toss them in a touch of vegetable oil to prevent them from all sticking together.
- When prepping the almond butter sauce, if you find your sauce is too thick to drizzle over the bowls, simply add 1-2 tbsp of water and mix until combined.
More noodle recipes to try
If you tried these Spring Roll Bowls or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Spring Roll Bowls with Spicy Almond Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Mix
- Cuisine: Vietnamese
- Diet: Vegan
These Spring Roll Bowls take 15 minutes to make and are vegan, gluten-free and perfect for a healthy meal!
Quickly picked cucumbers
- 1 cup sliced cucumbers
- 1/2 cup water
- 1/2 cup white vinegar
- 1 tsp salt
- 1 tbsp sugar
- 7 oz rice noodles
- 1 large carrot, shredded
- a few sprigs of fresh mint & cilantro
- 1 green onion, thinly sliced
- Sesame seeds
Spicy Almond Butter Sauce
- 1/4 cup almond butter
- 4 tbsp water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha
- Start by prepping the pickled cucumbers. Mix the water, vinegar, salt and sugar together in a bowl, then add the sliced cucumbers. Let sit while you prepare the rest of the ingredients.
- Cook the noodles according to package direction and prep all the veggies.
- Next, make the almond butter sauce by mixing the sauce ingredients together in a bowl until combined.
- Assemble the bowls by adding the rice noodles, pickled cucumbers and vegetables. Top with the almond butter sauce and serve.
Don’t overcook the rice noodles. Rice noodles have a tendency to become sticky if they’re overcooked and will be a bit more difficult to mix together afterwards.
If your noodles are done before the rest of the ingredients, toss them in a touch of vegetable oil to prevent them from all sticking together.
When prepping the almond butter sauce, if you find your sauce is too thick to drizzle over the bowls, simply add 1-2 tbsp of water and mix until combined.
Optionally add some crispy tofu.
- Serving Size: 1/2 recipe
- Calories: 300
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
Keywords: vegan spring rolls, summer roll bowls, healthy spring roll
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Made this for my lunches this week and it was SO yummy! The pickled cucumbers add so much flavor and the sauce is amazing. This is a new staple in my recipe rotation
Happy you enjoyed it Jamie!
What would you suggest instead of cucumber?
Hi April! You can try some shredded nappa cabbage!
Making for dinner tonight Jess. Looking forward to it! 🙂
Enjoy George! Let me know your feedback 🙂
These bowls look so pretty and I wish I could try the crispy tofu. 🙂
Thanks Ela! Oven baked crispy tofu is my favourite!