Author: This recipe tastes just like the Vietnamese cold spring rolls, but disassembled in a bowl! Skip the fiddly wrappers and make a Vegan Spring Roll in a Bowl instead! This fresh, healthy, flavor-packed bowl is a complete meal and can be whipped up in just 30 minutes. Seasoned tofu cubes, hot or cold rice noodles, fresh veg with mango and avocado, and a ton of fresh herbs (this is the key to irresistible flavor), all drizzled in delicious peanut sauce. ✨
This easy weeknight meal is super delicious and makes you FEEL so good that I have been making this spring roll in a bowl on repeat!!! The vibrant colors, fresh flavors, and satisfying crunch of the vegetables perfectly complement the peanut sauce, creating a blend of tastes and textures with every bite. Plus, it's a great way to pack in plenty of healthy veg and nutrients without spending hours in the kitchen. Who knew healthy eating could be this delicious and effortless?
Why The BEST Spring Rolls Are in a Bowl!
- Fresh and healthy: This recipe packs in so much vibrant texture and flavor and it satisfies without weighing you down.
- Easy to make: Just 30 minutes, no rolling needed!
- Taste SO delicious: I could eat this spring roll in a bowl recipe everyday and never get tired of it!
Ingredients for Vegan Spring Roll Bowls
- Tofu: Seasoned in soy sauce, sesame oil, and garlic powder. The key is to let the tofu rest in the pan after it's cooked. The longer it rests the chewier and meatier the texture will get!
- Peanut sauce: Made with peanut butter, soy sauce, lime juice, brown sugar, fresh ginger, garlic, sesame oil, and Sriracha. This combo makes a peanut sauce that is bursting with flavor!
- Rice noodles: In a pinch you can use another kind of noodle or even steamed rice, but rice noodles will make it taste the most like the cold spring rolls.
- Fruits and Veggies: Avocado, red bell pepper, mango, cucumber, and carrot. The avocado for creaminess and the mango for sweetness are a must! You can play around with the rest of the veg and use other fresh veggies you have on hand if you like.
- Fresh herbs: Basil, cilantro and mint. Please use all three fresh herbs, this is the key to making this bowl taste just like the Vietnamese rolls!
How to Make Vegan Spring Roll in a Bowl
- Make the tofu: Drizzle the tofu with the soy sauce, ½ tablespoon sesame oil, and the garlic powder and toss to coat. Heat the remaining sesame oil in a skillet over medium-high heat. Add the tofu and any remaining sauce. Cook, stirring occasionally, until the tofu is browned. Turn the heat off but let the tofu rest in the pan while you prepare the rest of the dish.
- Make the peanut sauce: Whisk all of the ingredients except the water in a small bowl. Add water a tablespoon at a time as needed to reach desired consistency.
- Cook the noodles: Prepare the rice noodles according to the package directions. You can enjoy the noodles hot or cold.
- Assemble the bowls: Divide the noodles, tofu, veggies, and fresh herbs into bowls and top with as much peanut sauce as desired.
Storage Instructions
If meal prepping or storing leftover spring roll in a bowl, store the noodles, peanut sauce, and veggies separately in airtight containers in the fridge for up to 4 days.
More Vegan Bowl Recipes You Might Enjoy
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Spring Roll in a Bowl
This recipe tastes just like the Vietnamese cold spring rolls, but disassembled in a bowl! Skip the fiddly wrappers and make a Vegan Spring Roll in a Bowl instead! This fresh, healthy, flavor-packed bowl is a complete meal and can be whipped up in just 30 minutes. Seasoned tofu cubes, hot or cold rice noodles, fresh veg with mango and avocado, a ton of fresh herbs (this is the key to irresistible flavor), all drizzled in delicious peanut sauce.
Servings:
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Ingredients
For the Tofu:
- 1 (350 g/ 12.3oz) block extra-firm tofu, drained and cut into small cubes (no need to press it)
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 1 tablespoon sesame oil, divided (half for cooking)
- 1 teaspoon garlic powder
For the Peanut Sauce:
- ½ cup natural peanut butter
- 3 tablespoons soy sauce, (gluten-free if preferred)
- 2 tablespoons lime juice
- 1 tablespoon brown sugar, (or preferred sweetener)
- 2 teaspoons fresh ginger, minced or grated
- 2 cloves garlic, minced or pressed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or chili garlic sauce, (optional for spice)
- 1 - 3 tablespoons water
For the Bowls:
- 8 oz rice noodles
- 1 avocado, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 mango, thinly sliced
- ½ cucumber, thinly sliced
- 1 carrot, peeled and matchsticked
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh mint, roughly chopped
Instructions
- For the tofu: add the tofu cubes to a medium bowl. Drizzle over the soy sauce, ½ tablespoon sesame oil, and the garlic powder. Toss to coat the tofu. Heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining sauce. Cook the tofu, stirring every now and then, until the tofu is browned all over, 5 - 10 minutes. Turn the heat off but let the tofu rest in the pan while you prepare the rest of the dish. The tofu will get chewier the longer it rests in the pan.
- For the peanut sauce: add all of the ingredients to a small bowl (except for the water) and whisk well to combine. Add water, 1 tablespoon at a time if needed to reach desired consistency.
- Cook your noodles: cook the rice noodles according to the package directions. You can enjoy the noodles hot or cold, both ways are great.
- Assemble the bowls: Divide the noodles, tofu, veggies, and fresh herbs among each bowl and top with as much peanut sauce as desired.If meal prepping or storing leftovers, store the noodles, peanut sauce, and veggies separately in airtight containers in the fridge for up to 4 days.
Notes
Fresh herbs: please use all three fresh herbs (basil, cilantro, and mint), this is the key to the most delicious flavor in this recipe!
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 630kcal | Carbohydrates: 56g | Protein: 27g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 1498mg | Potassium: 940mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4411IU | Vitamin C: 69mg | Calcium: 142mg | Iron: 4mg
Halley says
So good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!
Serena says
Everything with peanut sauce is delicious and this spring roll in a bowl is even more. It's also super easy and quick to make. Love it
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Jorie says
We love your egg roll in a bowl so we can’t wait to try this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I hope you enjoy it!
Laura says
Easy, delicious and filling! Perfect for any season-thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed Laura!
Diane says
This was delicious. We are new to vegan eating and this was the first tofu that I have prepared that we actually enjoyed and will make it again! This one is a keeper!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful!! Be prepared to fall in love with tofu as it my favorite. I have hundreds of recipes. I recommend trying my tofu bites, tofu bolognese, and tofu tacos next 🙂
peggy LeBlanc says
Hi Wondering if med firm tofu will work ?
Jess @ It Doesn't Taste Like Chicken says
Yes it should work just fine!
Diane says
Made this tonight. Came together really quickly and was so yummy! Mango was so refreshing against the slight heat and richness of sauce. It’s a keeper!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thrilled you loved it Diane. Thank you for your review 🙂
Lizzie says
This recipe!!! OMG What a winner this one is! The flavors and combinations of veggies!! Outstanding!! This will be eaten OFTEN here!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved the recipe Lizzie. Thank you for your review 🙂
BrendaL says
Awesome. So fresh. I substituted almond butter for peanut butter, smoked tofu for baked tofu and added some slivered almonds.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you loved it! 🙂