Hey you, let me tell you something. These Spring Roll Bowls with Sweet Garlic Lime Sauce are about to be your new favorite meal. They’ve got all the goodness of fresh spring rolls but without the rolling. Just chop, mix, drizzle, and eat. And that sauce? Oh, you’ll want to put it on everything.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Chopping board
- Sharp knife
- Mixing bowls
- Small saucepan
- Whisk
- Measuring spoons and cups
- Large serving bowls
Important Info
- Servings: 2 large bowls or 4 small bowls
- Estimated Cost to make this recipe: Around $10-$12, depending on your ingredients
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Calories per serving: About 350 calories
- Cook method: No-Cooking Required (except for the sauce)
- Season: Perfect for Spring and Summer
- Courses: Main Course, Lunch, Salad
- Cuisine: Asian-inspired
- Diets: GlutenFreeDiet, LowCalorieDiet, VeganDiet, VegetarianDiet
How to Make Spring Roll Bowls with Sweet Garlic Lime Sauce
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Bowl
- 2 cups shredded cabbage (red or green)
- 1 cup grated carrots
- 1 cup cooked rice noodles
- ½ cup sliced cucumber
- ½ cup bean sprouts
- ½ cup thinly sliced bell peppers
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- ¼ cup crushed peanuts
For the Sweet Garlic Lime Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Rice noodles | Zucchini noodles or cooked quinoa |
| Soy sauce | Coconut aminos or low-sodium soy sauce |
| Honey | Maple syrup or agave syrup |
| Peanuts | Cashews or sunflower seeds |
| Lime juice | Rice vinegar or lemon juice |
Instructions
- Prepare the vegetables – Chop the cabbage, slice the cucumber and bell peppers, and grate the carrots. Set them aside in a large bowl.
- Cook the rice noodles – Follow the package instructions. Once cooked, rinse them under cold water to stop them from sticking.
- Make the sauce – In a small saucepan, combine soy sauce, lime juice, honey, garlic, ginger, sesame oil, and red pepper flakes. Heat for 2-3 minutes, stirring until everything blends well. Remove from heat.
- Assemble the bowls – Divide the noodles between bowls, then top with the chopped vegetables, herbs, and bean sprouts.
- Drizzle the sauce – Pour the sweet garlic lime sauce over the bowls. Toss everything gently.
- Add crunch – Sprinkle crushed peanuts on top.
- Serve immediately – Enjoy your fresh and flavorful spring roll bowls.
Helpful Tips
- Use pre-shredded cabbage and carrots to save time.
- If you like spicy food, add a drizzle of sriracha or extra red pepper flakes.
- Let the sauce sit for 5 minutes before using so the flavors can blend better.
- If making ahead, keep the sauce separate until ready to serve.
- Add protein like grilled shrimp, tofu, or chicken if you want a heartier meal.
What to Serve with Spring Roll Bowls
These bowls are already packed with fresh veggies, but if you want a little extra, try serving them with:
- A side of crispy spring rolls
- A light miso soup
- A cup of iced green tea
How Do You Serve the Recipe?
I like to serve these in large shallow bowls to keep everything spread out and easy to mix. A good pair of chopsticks or a fork works best for eating them.
Where Do You Serve This Recipe the Most?
These bowls are perfect for:
- Picnics – Everything stays fresh and doesn’t need reheating.
- Lunch meal prep – Just keep the sauce separate until you’re ready to eat.
- Summer gatherings – A refreshing and light dish for warm days.
Storage
Short-term Storage (Room Temperature)
If you’re making this ahead, keep everything fresh by storing the veggies in a covered bowl at room temperature for up to 2 hours. Keep the sauce separate.
Refrigeration
- Store the chopped veggies and cooked noodles in an airtight container for up to 3 days.
- Keep the sauce in a separate container for 5 days.
- If pre-mixed, the bowls will stay fresh for 1 day in the fridge before the veggies start softening.
Freezing
Not recommended. The fresh veggies and noodles won’t hold up well after thawing.
Frequently Asked Questions
Can I use regular lettuce instead of cabbage?
Yes, but cabbage holds up better and adds crunch. If using lettuce, go for romaine or iceberg.
What’s the best part of this recipe?
The sauce. The mix of garlic, lime, and soy sauce brings everything together.
Is this kid-friendly?
Yes, but you may want to leave out the red pepper flakes if serving to kids.
Can I add meat to this?
Absolutely. Grilled shrimp, tofu, or chicken go really well with these bowls.
How do I make this more filling?
You can add avocado, extra noodles, or a side of dumplings for a heartier meal.
