This spring roll bowl has all the elements of a fresh spring roll, without the need to roll them. It is loaded with carrots, cabbage, pepper, cucumber and spring onions, and topped with a coriander peanut sauce. If you prefer, simply leave out the coriander.
Quick to prepare, the bowls are ideal for a busy weeknight or as lunch meal prep in spring and summer.
Ingredients
- 225 g rice vermicelli noodles
- 450 g cooked chicken, prawns or tofu
- 70 g white cabbage, shredded
- 55 g carrot, grated
- 1 red pepper, thinly sliced
- 1 cucumber, sliced
- 2 spring onions, thinly sliced
- 75 g roasted peanuts, roughly chopped
- Optional: 150 g edamame (thawed), sliced mango or avocado
Sauce
- 50 g peanut butter powder
- 60 ml water
- 2 tbsp reduced-salt soy sauce
- 1 tbsp rice vinegar
- ½–1 tbsp chilli garlic sauce (sambal); use less if you are sensitive to spice
- 1 garlic clove, minced, or a pinch of ground ginger
- 2 tbsp fresh coriander, finely chopped
Method
- Cook the rice noodles according to the packet instructions and set aside to cool. Prepare all vegetables.
- For the sauce, whisk all ingredients together in a small bowl. If it is too thick, add up to 2 tbsp of water.
- To assemble, place the noodles and protein in the bottom of a bowl. Top with the vegetables, peanuts, chopped coriander and spring onions.
- Drizzle 2 tbsp of sauce over each bowl and serve.
Tip: For meal prep, store the assembled bowl in an airtight container and keep the sauce separate. Add the sauce just before eating.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.