Rainbow Veggie Spring Roll Bowl

Rainbow Veggie Spring Roll Bowl

5 Reviews
From the EatingWell Kitchen

With tons of colorful vegetables, sesame rice noodles and a healthy peanut sauce, this noodle bowl is a hit with adults and kids alike. Assemble the bowls before serving or let everyone make their own. Serve with Sriracha hot sauce, if desired.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Noodle Bowl
  • 4 ounces bean thread noodles (see Tip) or thin rice noodles
  • 1 tablespoon toasted (dark) sesame oil
  • 24 asparagus spears, trimmed
  • 2 cups shredded green or napa cabbage
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons rice vinegar
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced beets
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • Peanut Sauce
  • ½ cup smooth natural peanut butter
  • ¼ cup reduced-sodium tamari or soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper (optional)


  • Active

  • Ready In

  1. To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.
  2. Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.
  3. Combine cabbage, basil, mint and rice vinegar in a medium bowl.
  4. Divide the noodles among 4 bowls. Top each bowl with ½ cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.
  5. To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, honey, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle ¼ cup sauce over each bowl.
  • To make ahead: Refrigerate sauce for up to 2 days.
  • Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 cup noodles, 2 cups vegetables & ¼ cup peanut sauce each
  • Per serving: 434 calories; 20 g fat(3 g sat); 8 g fiber; 51 g carbohydrates; 12 g protein; 214 mcg folate; 0 cholesterol; 13 g sugars; 4 g added sugars; 7,005 IU vitamin A; 102 mg vitamin C; 68 mg calcium; 3 mg iron; 714 mg sodium; 626 mg potassium
  • Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (140% dv), Folate (54% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ other carbohydrate, 3 vegetables, 4 fat

Reviews 5

February 09, 2018
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By: I love Lemons
This recipe takes a really long time to make but it’s really good once it’s finally done!
January 28, 2018
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By: InfiniteStardust
Delicious healthy dinner, took me a long time to have it all done but it was worth it. A really special vegan meal. I didn't change anything made exactly as written I would definitely make it again!
October 21, 2017
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By: Erica Judd
Very satisfing!! I made this recipe with napa cabbage, and tamari. I juliened the bell peppers, snapped the tough ends off the asparagus, sliced up some store bought/cooked baby beets, and shredded the cabbage ahead of time and put them in their own ziplock bags. I also made the sauce ahead and refrigerated it. Store-bought shredded carrots make for faster prep. When I needed a serving, I boiled the noodles (chopped mint and basil while boiling - put cabbage and rice vinegar in bowl with herbs) , scooped noodles out, then blanched the asparagus in the same water. Slice asparagus and juliened peppers together to make it quick. Throw ingredients together and DONE. 10 minutes.
January 24, 2017
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By: C A
It took a little longer to prepare than I would like however, It's VERY good.
September 30, 2016
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By: Penelope Wall
So much easier than making spring rolls. Love this idea.
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