Deconstructed Spring Roll Bowl
Updated: Jul 31
Do you love spring rolls but hate the ideas of figuring out how to wrap them in rice paper? This is a really simple and tasty dish that can be modified or completed to be a main meal. Some cold grilled chicken, shrimp, or leftover fajitas are a great way to add protein and make it a whole meal! You can always sprinkle on some shelled edamame to keep it vegan!
Prep & Cook Time: 20 minutes
8 ounces Dried Rice Noodles
6 ounces Shredded Carrots
4 sprigs Fresh Mint
1⁄2 cup Sweet Thai Chili Sauce
4 teaspoons Sesame Seeds
2 Green Onions (Scallions)
In a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add rice noodles and stir to separate; cook until barely tender to bite, 2 to 3 minutes. Drain. Rinse well to keep noodles from sticking together, and drain again and allow to come to room temperature.
Shred carrots, dice mint, green onions, and avocados.
Assemble bowl by placing noodles as base and topping with remaining ingredients.
Best served chilled or at room temperature.
If making ahead, leave off avocado, sesame seeds, and sauce until ready to consume.
Garnish with chopped peanuts instead of sesame seeds.
Add extra fresh veggies like thinly sliced jalapenos, bell peppers, or green beans for extra color, flavor and nutrition!
Add some diced cilantro!
Leave off the avocado and use peanut sauce instead of thai chili.
Calories: 346kcal, Carbs: 65g, Protein: 5.2g, Total Fat: 7.1g, Saturated Fat: 1.02g, Sodium: 270mg, Fiber: 4.85g