Dinner

Spring Roll Bowl with Peanut Sauce Recipe

Bylina moretti February 4, 2026February 4, 2026

Introduction

This Spring Roll Bowl with Peanut Sauce is a fresh, vibrant dish that’s perfect for a quick lunch or light dinner. It combines crisp vegetables, tender rice noodles, and a creamy, flavorful peanut dressing that brings everything together beautifully.

A white bowl holds a colorful layered dish with five distinct parts arranged in sections. Starting from the left, there is a layer of white rice noodles topped with light brown peanut sauce drizzled unevenly, sprinkled with green herbs and sesame seeds. Next to it, fresh green cucumber sticks are placed, also drizzled with the same peanut sauce. The middle section features a pile of whole light brown peanuts on top of chopped green onions. To the right of the peanuts, vibrant purple cabbage shreds form a neat layer, with some peanut sauce drizzled on top. The final section on the far right shows bright orange carrot sticks, also lightly coated with peanut sauce and white sesame seeds. A silver spoon rests at the edge of the bowl over the noodles, holding some peanut sauce. Around the bowl on the white marbled surface, there is a small white bowl filled with whole peanuts, a small white dish with peanut sauce, and fresh cilantro sprigs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. thin rice noodles*
1 large carrot
1 small cucumber
2 cups red cabbage, thinly sliced
3 green onions
1/3 cup fresh cilantro (and/or fresh basil)
Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
1/2 cup peanut butter (creamy, natural preferred)
2 Tbsp. maple syrup or brown sugar
1 1/2 Tbsp. tamari (or soy sauce)
2 Tbsp. fresh lemon or lime juice
1-2 cloves garlic, minced
1 tsp. fresh grated ginger
Hot water to thin to desired consistency

Instructions

Step 1: Prepare the vegetables by very thinly slicing the carrot, cucumber, red cabbage, and green onions. Roughly chop the cilantro, removing large stems. Set all aside.
Step 2: Cook the rice noodles according to the package directions, aiming for al dente texture. Drain once done and set aside.
Step 3: While the noodles cook, make the peanut sauce. In a medium bowl, combine peanut butter, maple syrup (or brown sugar), tamari, lemon or lime juice, garlic, and ginger. Heat about 3/4 cup of water just under boiling.
Step 4: Add hot water to the peanut mixture a few tablespoons at a time, whisking thoroughly until the sauce is smooth and reaches your preferred consistency. Usually, about 1/2 cup of water is enough.
Step 5: Assemble the bowl by placing the cooked noodles and sliced vegetables together. Drizzle generously with peanut sauce and garnish with any optional toppings such as chopped peanuts, sesame seeds, or fresh mint.

Tips & Variations

Swap cilantro with fresh basil or mint for a different herbal note.
Use crunchy peanut butter for added texture in the sauce.
Add cooked shrimp, tofu, or chicken for extra protein.
Include sliced avocado or mango for a creamy or sweet twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the peanut sauce separate if possible to prevent the noodles from soaking it all up. Reheat the noodles and vegetables slightly or enjoy cold, then drizzle with fresh peanut sauce before serving.