Spring Roll Bowl
This spring roll bowl tastes like a spring roll—in bowl form! It’s a fun way to eat an explosion of flavor for dinner, featuring tangy lime, fresh herbs, and crisp veggies.
- Prep
- 45 min
- Total
- 45 min
- Yield
- 3
Ingredients 16
- 1 recipe Marinated Tofu or Pan Fried Tofu (or substitute cooked chicken)
- 7 ounces rice noodles (or your favorite noodles; we used large, flat noodles)
- 1 red bell pepper, diced
- 1 English cucumber, diced
- 2 medium carrots, shredded (using a handheld julienne shredder is helpful)
- ½ cup chopped fresh Thai basil
- ½ cup chopped fresh mint and cilantro
- Crushed peanuts, for garnish
- ¼ cup grated carrot ( 1 medium)
- ½ teaspoon peeled and grated fresh ginger
- 1 small clove garlic, grated
- ½ cup rice vinegar
- ¼ cup lime juice
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 teaspoon sambal olek
Method 5
- 01
Make the protein: Make the Easy Marinated Tofu , Pan Fried Tofu , or your favorite cooked chicken recipe.
- 02
Make the sauce: Grate the carrot. Peel and grate the ginger and garlic. In a medium bowl, combine the carrot, ginger and garlic with the rice vinegar, lime juice, brown sugar, soy sauce, and sambal olek.
- 03
Cook the rice noodles according to the package instructions (you’ll likely pour boiling water over them and wait until they’re tender!). Rinse them under cool water when cooked.
- 04
Prepare the vegetables: Dice the pepper . Dice the English cucumber. (If you use a normal cucumber, you may want to peel it first.) Shred the carrot.
- 05
Serve: Toss the noodles with the tofu, veggies and the desired amount of sauce: we used about ¼ cup per serving. You can put the entire recipe in a large bowl, or make little individual servings and toss with the desired amount of sauce and veggies. Garnish with chopped peanuts on top.
Provenance
- recipe-clones/acouplecooks-data
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