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  • Prep-time: / Ready In:
  • Makes 2 bowls

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

spring roll bowl for wordpress


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


  1. 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.
  2. Cook noodles according to package directions. Rinse well with cold water; drain. Cook edamame according to package directions.
  3. 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 (1)

(5 from 2 votes)
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J. Reifeis5 months ago
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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.

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about the author

Nancy Macklin

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. Nancy 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.

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