Enjoy all the flavors of a spring roll with the ease of a bowl. Brown rice noodles take the place of rice paper wrappers

By Nancy Macklin, RDN,


Peanut Sauce

  • 2 Tbsp. natural creamy peanut butter
  • 1 Tbsp. lime juice
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. snipped fresh cilantro
  • 1 tsp. grated fresh ginger
  • 1 clove garlic, minced
  • Sea salt and freshly ground black pepper, to taste


  • 4 oz. brown rice noodles
  • ⅔ cup frozen edamame
  • 1 cup fresh snow peas, halved
  • ½ of a medium cucumber, cut into bite-size strips
  • ½ cup coarsely shredded carrot
  • 2 Tbsp. sliced radishes

Optional Toppings

  • Crushed peanuts
  • Sliced Thai or jalapeño peppers
  • Sliced green onions
  • Snipped fresh cilantro
  • Lime wedges


  • Make Peanut Sauce: In a small bowl whisk together natural creamy peanut butter, lime juice, pure maple syrup, and snipped fresh cilantro, grated fresh ginger, minced garlic, and, if desired, crushed red pepper. Gradually stir in 2 Tbsp. water until sauce is the consistency of maple syrup. Season to taste with sea salt and freshly ground black pepper.
  • Cook noodles according to package directions. Rinse well with cold water; drain. Cook edamame according to package directions.
  • Divide noodles between two bowls and top with edamame, snow peas, cucumber, carrot, and radishes. Drizzle Peanut Sauce evenly over bowls. Add desired toppings.

Comments (6)

(5 from 8 votes)

Recipe Rating

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Laurel Kean

Love Nora Cooks recipes. Also delicious. Can’t wait to try this one.


The sauce was delicious! Great light and tasty meal for the summer. I also added some thinly sliced red bell pepper just to amp up the veggies. I think next time I'll make double the sauce because it would be great as a leftover to drizzle on any veggie/rice bowl. Thanks for the great recipe!

Jo Ann Tezduyar

Such an easy recipe to make and turned out scrumptious. My family greatly enjoyed it so I will be making again soon! Yum! Thank you very much.

Chrissie Millard

Love, love, love this. Made it for thr first time today and I'll definitely be making it again- thanks FOK

Darlene Werle

Tastes so fresh and delicious

J. Reifeis

I LOVE this Spring Roll Bowl recipe. Living in the Midwest doesn't lend itself to an abundance of fresh vegetables. So I used frozen snow peas instead of fresh. I can't tell the difference. Additionally, I use Millet & Brown Rice ramen noodles from Lotus Foods(Costco). Lastly, I only make one dish of vegetables & noodles at a time and save half the sauce for another meal.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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