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Vegan Deconstructed Spring Roll Bowl

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If you are a fan of spring rolls, you’re going to go crazy for this easy Vegan Deconstructed Spring Roll Bowl! It is bursting with fresh flavors and textures. The crispy tofu, tender noodles, and crunchy vegetables pair perfectly with the creamy peanut sauce for a delicious weeknight dinner. It comes together in just 30 minutes but tastes like you spent all day in the kitchen!

Vegan spring roll bowl

If you’re like me, you love the convenience of takeout food, but you don’t like that you can’t control the ingredients. Well, have no fear because this delicious dish is here to save the day! The vegan spring roll bowls have all the flavors of fresh spring rolls, except this time, you’re in charge of what goes in it. 

Speaking of what goes in it, we’re using fresh ingredients like purple cabbage, carrots, cucumbers, and fresh herbs, along with crispy pan-fried tofu for protein and gluten-free rice vermicelli noodles to fill you up. 

It all gets coated in a homemade peanut sauce made from peanut butter, coconut milk, red curry paste, and lime juice- talk about a burst of flavor! The creamy sauce tastes just like the dipping sauce that comes with traditional spring rolls. 

This deconstructed spring roll bowl recipe is about to be your new favorite weeknight meal. If you like this one, check out this deconstructed egg roll bowl as well.

Recipe Highlights

  • The combination of crispy pan-fried tofu, tender rice noodles, crunchy matchstick veggies, and creamy peanut sauce makes for an interesting mix of flavors and textures in each bite.
  • With rice noodles and tofu, this bowl is gluten-free and plant-based, providing a lighter and healthier take on takeout.
  • Even with fresh veggies and homemade sauce, this flavorful dinner comes together in just 30 minutes – perfect for busy weeknights.
  • Customize this bowl by swapping or adding other quick-cooking vegetables you have on hand for an easy way to use up veggies.
  • With flavors and textures reminiscent of Vietnamese spring rolls, this vegan dinner will satisfy everyone at the table.

Ingredients Needed For These Vegan Spring Roll Bowls

Vegan spring roll bowl ingredients

The full list of measurements for each ingredient is in the printable recipe card at the bottom of the post. 

  • Vermicelli noodles – These very thin rice noodles cook quickly in just a few minutes and are completely gluten-free. 
  • Firm tofu – It’s important to use firm or extra firm tofu that has been pressed to remove excess moisture, rather than silken or soft tofu, for the crispiest texture when pan-frying.
  • Cornstarch – Dredging the tofu pieces in cornstarch before frying helps create a crispy, light coating that adds the perfect contrast against the soft noodles and vegetables.
  • Neutral Oil – A high smoke point neutral oil like canola or vegetable oil works best for pan-frying the tofu without burning.
  • Carrots – Julienned carrots add great crunch and natural sweetness to balance the stronger flavors, plus a fun pop of vibrant color.
  • Soy sauce – A splash of soy sauce adds a bit of saltiness and umami to the fresh vegetables. Use tamari for a gluten-free option.
  • Red cabbage – Thinly shredding the cabbage is going to give you the perfect flavor and texture that will remind you of spring rolls.
  • English cucumber – The cucumber is sliced into rounds that maintain their shape and crunch when mixed in with the other bowl components.
  • Mint – Fresh shredded mint adds a refreshing pop of herbal brightness to lift all the flavors.
  • Cilantro – Like the mint, shredded fresh cilantro adds an aromatic finishing touch.
  • Peanuts – Chopped peanuts lend fun crunch and nutty flavor when used as a garnish.

Peanut Sauce Ingredients

  • Unsalted peanut butter – You can use creamy or crunchy based on what you have on hand.
  • Full fat coconut milk – The higher fat content of full-fat coconut milk makes the sauce rich and creamy.
  • Red curry paste – Curry paste will give the sauce a bit of heat and Thai flavor.
  • Soy sauce – A splash of soy sauce or the gluten-free tamari adds a bit of salty goodness to the creamy sauce. Use coconut aminos if you prefer. 
  • Lime juice – The lime juice adds brightness and acidity to balance out the peanut sauce. You could also use rice vinegar to add acidity to the sauce if you like. 

Add-Ins For Your Vegan Spring Roll Bowls

I absolutely love these bowls with the ingredients above, but there are tons of ways to customize them and make them your own. Here are some suggestions for more vegetables and other additions to pump up the flavor: 

  • Red bell pepper
  • Snap peas
  • Bean sprouts
  • Snow peas
  • Green onions
  • Broccoli slaw mix
  • Bok choy
  • Sesame seeds or sesame oil

How To Make Vegan Deconstructed Spring Roll Bowls

Vegan spring roll bowl

Prepare the vegetables – shred cabbage, slice cucumbers, and cut carrots into thin strips, like matchsticks.

Bring a pot of water to a boil for the vermicelli noodles. Cook the noodles according to package directions, then drain and rinse with cold water.

Make the peanut sauce by combining peanut butter, coconut milk, curry paste, soy sauce, and lime juice in a small bowl. Stir until smooth and creamy and set aside.

Heat 1-2 tablespoons of oil in a large skillet over medium high heat. Dredge tofu slices in cornstarch. When oil is shimmering, add tofu in a single layer and fry 3-4 minutes per side until crisp and golden brown. Drain on paper towels and slice into pieces.

Cook the carrot sticks in boiling salted water for 30 seconds then shock in an ice bath. Drain.

Chop the fresh herbs. To serve, place a portion of noodles in each bowl. Top with tofu, carrots, cucumbers, cabbage, herbs, and a drizzle of peanut sauce. Garnish with chopped peanuts.

Storage

The components of this spring roll bowl will keep in the refrigerator for 3-5 days when stored separately. Place the cooked noodles and fried tofu pieces in airtight containers. Store chopped vegetables in sealed bags or containers as well.

The peanut sauce can be stored in an airtight container in the fridge for up to 1 week. Over time it may thicken up, so add a bit of water or coconut milk to loosen when reheating.

To reheat the bowl, quickly stir fry the noodles in a skillet with a bit of oil or water to rehydrate them. Microwave or pan-fry the tofu pieces until warmed through. Then, assemble individual bowls with the noodles, tofu, vegetables, herbs, peanut sauce, and other garnishes.

You can also freeze the peanut sauce for longer term storage. Place it in a freezer bag or airtight container and freeze for 2-3 months. Thaw in the refrigerator before using again.

Recipe Tips and FAQs

  • Make sure to press excess moisture out of the tofu before frying to achieve the crispiest texture. Use a non-stick pan or coat with oil spray to prevent the tofu from sticking when frying.
  • For the best texture, shred the cabbage into thin strips and cut the carrot matchsticks no wider than 1/4 inch.
  • Add components like noodles and herbs just before serving so they don’t get soggy in the bowl.
  • Adjust coconut milk in the peanut sauce until you reach the desired creaminess and flavor. If you want to make this a spicy peanut sauce, add a bit of hot sauce or red pepper flakes. 

Can I use regular pasta instead of rice noodles? I don’t recommend it. The texture and look of wheat pasta is quite different from the vermicelli noodles. For gluten-free, rice noodles are best.

Is tofu necessary for this recipe? While you can omit it, the tofu provides great texture contrast and protein content. For a non-tofu option, diced tempeh would work well.

Can I prepare the peanut sauce ahead of time? Yes, the sauce will keep in an airtight container in the fridge for up to 1 week.

These vegan deconstructed spring roll bowls are the perfect weeknight dinner. With their fresh flavors and mix of textures, I hope you enjoy making this dish as much as I do. Let me know if you give this recipe a try and any tweaks you make. Enjoy!

Want more Asian-inspired recipes? 

Vegan Deconstructed Spring Roll Bowl

Vegan spring roll bowl
These deconstructed spring rolls are fresh, tasty and satisfying.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 bowls

Ingredients

  • 7 oz vermicelli noodles
  • 16 oz firm tofu drained and patted dry
  • 2 Tbsp. cornstarch
  • 4-6 Tbsp. neutral oil
  • 1 carrot cut into matchsticks
  • 2 tsp soy sauce tamari for gluten free
  • ¼ red cabbage thinly sliced
  • ½ English cucumber sliced in rounds
  • ¼ cup fresh mint leaves shredded
  • ¼ cup fresh cilantro leaves shredded
  • chopped roasted peanuts for garnish

Homemade Peanut Sauce

  • ¼ cup unsalted peanut butter smooth or crunchy, at room temperature
  • 5-6 Tbsp. coconut milk full fat
  • 1-2 tsp red curry paste depending on spice preference
  • 2 tsp soy sauce tamari for gluten free
  • 2 tsp lime juice

Instructions

  • Prepare all the vegetables. Slice cabbage thin or shred with a food processor attachment. Slice cucumber into rounds, and carrots into thin matchsticks.
    Chopped veggies for spring roll bowl
  • Bring 3 cups water to a boil in a medium pot. Set aside an ice bath in another bowl.
  • Add 2 tsp soy sauce to boiling water and add carrots. Cook for 30 seconds. Drain and plunge into ice bath to stop cooking.
    Carrots in ice
  • Bring a medium pot of water to a boil. Add the vermicelli noodles and cook until tender 4 minutes (or according to package directions).
  • Once cooked, drain and rinse in cool water to prevent them from sticking together.
  • Combine peanut butter, curry paste, 5 tbsp coconut milk, soy sauce, and 2 tsp lime juice to a bowl. Stir until smooth. Add coconut milk and lime juice as needed to reach desired taste and consistency. Set aside.
    PB sauce for spring roll bowls
  • Slice the tofu into large pieces about 1/2 inch thick. Pat dry.
  • Toss with cornstarch to coat the pieces completely.
  • In a large pan add oil to just cover the bottom. Heat over medium until the oil sizzles when a pinch of cornstarch is sprinkled in.
  • Place the tofu in the pan with a little space between them to allow the oil to cook the sides. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 2-3 minutes until golden brown. Remove and drain off excess oil.
  • Slice tofu into even pieces. Chop mint and cilantro.
  • Assemble the plates with 1/4 of the vermicelli, slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish with chopped herbs, chopped peanuts, and peanut sauce. Serve immediately.

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