Deconstructed Spring Roll Bowls
Spring roll bowls have colorful veggies, ground meat, and vermicelli rice noodles. They're like fresh spring rolls but in bowl form and are very customizable. This quick and delicious recipe is dairy free and gluten free with a plant based option.
Ingredients
- 7-8 ounces rice vermicelli noodles
Sauce
- ⅓ cup coconut aminos or low sodium tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 2-3 teaspoons sriracha to taste
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- kosher salt, to taste omit if using tamari or soy sauce
Bowls
- 1 tablespoon avocado or olive oil
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- ⅓ cup sliced green onions
- 1 pound ground pork or ground meat of choice
- 8 ounces cremini mushrooms diced
- 2 large carrots shredded
- 2 cups green cabbage thinly sliced
- 2 cups bean sprouts
Garnish
- fresh mint roughly chopped
- cilantro roughly chopped
- sesame seeds
Instructions
- Cook the rice noodles according to package instructions. Set aside.
- In a small bowl, whisk together the sauce ingredients. Set aside.
- Heat a tablespoon of oil in a large skillet over medium heat. Cook the garlic, ginger, and green onions for 1 minute, then add the ground pork and cook until no pink remains. Season with kosher salt and freshly ground black pepper.
- Add the mushrooms and allow them to cook down for 2-3 minutes, stirring often.
- Add the cabbage and carrots and cook for 3-4 minutes, stirring often. Add the bean sprouts and sauce and cook for another 30 seconds then remove from the heat.
- Assemble your bowls with the rice noodles, followed by the meat and veggie mixture. Top with chopped fresh herbs and more sriracha or coconut aminos if needed.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.
Make It Your Way: Substitutions & Variations