Fresh Spring Roll Bowl with Ginger-Peanut Sauce

  • Total Time: 25 mins
  • Hands-on Time: 15 mins
  • Makes: 4 (2 1/2 cup) servings

Rice noodles tossed in a savory peanut sauce seasoned with organic ginger, garlic and black pepper create the base for these colorful veggie bowls that make for a quick, easy weeknight meal. On extra-busy nights, use pre-shredded vegetables.

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1. In a large bowl, whisk together peanut butter, soy sauce, olive oil, rice vinegar, honey, fish sauce, chili garlic sauce, ginger, garlic powder, black pepper and three tablespoons water; set aside.

2. Cook rice noodles according to package directions. Drain well.

3. In a large bowl, add noodles and ginger-peanut sauce, tossing well to coat. Season with salt to taste.

4. Divide noodles evenly between four serving bowls and top with carrots, cucumbers, cabbage, avocado and the fresh mint, cilantro and basil.

5. Serve with lime wedges.

Although fish sauce is a key flavor ingredient, you can leave it out to make this meal vegan.

To bulk up the protein of this meal, add cooked shrimp, chicken or tofu.

Nutrition Note Nutrition facts were calculated using unsalted, no-sugar natural peanut butter.


Calories: 640, Cholesterol: 0g, Fiber: 7g, Sodium: 1020mg, Carbohydrates: 89g, Fat: 26g, Protein: 13g



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