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Spring Roll Bowl

Spring Roll Bowl

Carol Throckmorton



  • 4 oz. cooked rice noodles or udon noodles (preferably whole grain)

  • 1 C fresh snow peas, thick, diagonal slices

  • 1 C red cabbage, shredded

  • ½ C edamame soybeans or seasoned tofu

  • 2 C baby spinach 

  • 1 C cucumber slices

  • ½ C carrots, medium shredded

  • 4 radishes, sliced


  • 2 Tbsp. creamy peanut butter

  • 1 Tbsp. natural maple syrup

  • 1 Tbsp. lime juice

  • 1 clove garlic, minced

  • 1 tsp. fresh ginger, grated

  • 1 Tbsp. fresh cilantro or basil, snipped

  • Red pepper, crushed (optional)

  • Salt and pepper to taste

Garnishes (optional):

  • Green onion slices

  • Crushed peanuts

  • Cilantro sprigs or basil leaves

  • Lime wedges

  • Thai pepper or jalapeno slices


  1. Cook the noodles according to the package directions; rinse and drain. Return to pan and keep warm.

  2. Cook the snow peas, carrots, and edamame just until crisp tender (steam or microwave).

  3. Prepare the sauce by combining all ingredients. Stir in hot water until it becomes medium-thick, creamy, and pourable.

  4. To assemble, layer the greens in the bottom of the bowl. Add the noodles, snow peas, cabbage, edamame or tofu, cucumbers, carrots, and radishes. Add a light sprinkling of salt.

  5. Drizzle the Peanut Sauce evenly over the bowl ingredients. Add garnishes, as desired, and serve.

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