Craving something light, colorful and full of flavor? These Vegan Spring Roll Bowls with Creamy Peanut Dressing have all the fresh crunch of your favorite takeout rolls—but no wrapper are required. These bowls are packed with crisp veggies, fresh herbs, julienned vegetables and drizzled with an irresistible peanut sauce. The kind of meal that feels nourishing and satisfying while also light! Perfect for meal prep, busy weeknights or a quick and easy lunch!
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I was totally ready to make veggie spring rolls the other day….even got the veggies prepped and the peanut sauce made….when I realized I didn’t have any rice paper to roll them in. Instead of running to the store, I made do with what I had and turned the ingredients into spring roll bowls.
How’s that for the ultimate pivot? Spring Roll Bowls are total perfection, if you ask me. Honestly, there wasn’t much to tweak in the peanut sauce to turn it into dressing…and I used my julienne peeler to make the prep super quick, with little cleanup. 10 minutes, no rolling and all the feel good vibes.
Ingredient Highlights
Veggies
I like to choose an assortment based on color, texture, and taste. Also, using veggies for the “noodles” means more fiber and less empty calories….so zucchini and carrot ribbons it is!
Sure you can buy veggie noodles prepped already in the produce section of your grocery store, but if you have a julienne peeler, you can DIY in a flash.
Peanut Dressing
Always keep some frozen ginger (comes in 1 teaspoon cubes) or refrigerated jarred ginger, so you can whip up this sauce from pantry staples anytime. Because no, ginger powder is not a good substitute and doesn’t pack the same flavor punch.
Peanut Dressing
In a small bowl, whisk together tamari, rice vinegar and maple syrup.
Add peanut butter, squeeze the orange right over the bowl and then use a microplane to grate the ginger into the bowl.
Whisk well. Keep mixing until mixture is thick and uniform in texture. Add in the crushed red pepper flakes.
Whisk again. If peanut sauce isn’t a pourable consistency for dressing, add 1-2 tablespoons water and whisk until fully incorporated.
Prep the Veggies
Wash zucchini. Trim ends off and then use julienne peeler to create long pasta like pieces.
Peel carrot and trim ends. Julienne into long thin strips.
Trim ends off radish and then thinly slice.
Thinly slice jalapeno. For all the flavor, but not the heat, remove the center and seeds.
Trim off the root end of the green onions and then thinly slice both the white and green parts of the scallions.
Cut off the top of the bell pepper and slice out the center. Cut into thin strips.
Assemble
Set it up like a salad bar and let everyone assemble their own bowls.
Each bowl will be a bit unique. Personally, I like more zoodles, to mimic the noodles that are often in spring rolls.
Or, place all ingredients, plus dressing in a large bowl and toss well.
Pour on the dressing and then garnish with additional scallion, jalapeno, crushed peanuts and more cilantro.
The peanut dressing gives this salad extra pizzazz, making it a favorite in our house. I love the way the ingredients are sturdy enough that even when dressed, they still have a bit of a bite and won’t get soggy.
Garnish with chopped peanuts, extra jalapenos, cilantro, scallions and extra dressing. Have some fun and use chopsticks to twirl the veggie noodles!
Debra’s Pro Tips
- If you don’t like the seedy center of the zucchini, use 2 zucchini, julienne peeling from each side towards the center. Break the center into pieces and set aside in a zip top bag as part of your collection to make vegetable broth.
- Use this for weekly meal prep: pour dressing in the bottom of a tall mason jar. Start adding the more sturdy ingredients like edamame, red peppers, carrot and cabbage. Layer in the remaining ingredients, leaving the cilantro and zucchini for the top. When you’re ready to eat, dump into a bowl and mix well.
- Any leftover spring roll salad, even if already dressed, will stay good in an airtight container in the refrigerator for 5 days.
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📖 Recipe
Spring Roll Bowls with Peanut Dressing
Equipment
Ingredients
- 1 cup frozen shelled edamame
- 1 large zucchini julienned
- 1 large carrot julienned
- 1 red bell pepper julienned
- ¼ head red cabbage thinly sliced
- 3 radishes thinly sliced
- 1 jalapeno seeded and thinly sliced
- 1 bunch cilantro
- 1 bunch scallions thinly sliced
Peanut Butter Dressing
- ⅓ cup peanut butter
- 1 orange juiced
- 2 tablespoon unsweetened rice vinegar
- 1 tablespoon low sodium tamari
- 1 tablespoon maple syrup
- 2 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes
Instructions
- MAKE PEANUT DRESSING: Measure rice vinegar, tamari, maple syrup and peanut butter into a small bowl. Peel ginger and use a microplane to grate right over bowl. Squeeze juice from orange over bowl too. Sprinkle red pepper flakes over bowl and use a whisk to mix until uniform in texture. If dressing is too thick, add 1-2 tablespoons water and whisk well. Continue until dressing is pourable consistency.
- PREP VEGGIES: Peel carrot and then use julienne peeler to make thin strips. Trim ends off zucchini and make strips with julienne peeler. Cut bell pepper into thin strips. Thinly slice cabbage, radish,scallions and jalapeno. Place each ingredients on a tray or in separate bowls to set up a "DIY bar" situation.
- BUILD YOUR BOWL: Let everyone choose whichever ingredients they like in their bowl and pour on some peanut dressing. Garnish with chopped peanuts, and more cilantro, scallions or jalapenos.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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