Vietnamese Spring Roll Bowl

This Vietnamese Spring Roll Bowl deconstructs traditional spring rolls into a refreshing bowl format. It features rice noodles, fresh vegetables, and a tangy dressing, making it a light and vibrant lunch option.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 200 grams rice noodles none
• 1 whole lime juiced
• 30 ml fish sauce none
• 15 grams sugar none
• 30 ml water none
• 1 clove garlic minced
• 1 medium carrot julienned
• 1 medium cucumber julienned
• 1 medium red bell pepper thinly sliced
• 10 grams fresh mint leaves picked
• 10 grams fresh cilantro leaves picked
• 10 grams fresh basil leaves picked
• 30 grams crushed peanuts none

Instructions

1. Bring a large pot of water (about 3 liters) to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes, until tender. Drain and rinse under cold water to stop the cooking process. Noodles are tender and cooled
2. In a small mixing bowl, combine the lime juice, fish sauce, sugar, water, and minced garlic. Stir until the sugar is dissolved to make the dressing. Dressing is smooth and sugar is dissolved
3. In a large mixing bowl, combine the cooked rice noodles, julienned carrot, julienned cucumber, sliced red bell pepper, mint leaves, cilantro leaves, and basil leaves. Ingredients are well combined
4. Pour the dressing over the noodle and vegetable mixture. Toss gently to combine and ensure everything is evenly coated with the dressing. Noodles and vegetables are evenly coated
5. Divide the noodle mixture into bowls. If desired, top each bowl with crushed peanuts for added texture and flavor. Bowls are assembled and ready to serve