This tasty spring roll in a bowl recipe is made with crispy tofu, tender vermicelli noodles, and a rainbow of vegetables. It’s drizzled in a homemade peanut sauce for a healthy, flavorful dinner!

spring roll tofu bowl

Skip the takeout and try this tasty spring roll in a bowl recipe instead! I love how this recipe has all the flavors of spring rolls without the hassle of assembling spring rolls from scratch. It’s also a great way to enjoy plant-based protein and plenty of vegetables. The homemade peanut sauce is easy to make, but it makes this bowl irresistible! This recipe is a great one for meal-prep because you can enjoy the leftovers cold.

While some spring rolls are made with ground chicken or ground pork, this spring roll in a bowl is completely vegan! I used tofu to add protein, so this recipe is totally plant-based. It’s a great way to add lots of fresh vegetables to your plate — and it’s easy to make substitutions based on what you have in your fridge. This recipe has the flavor of a traditional spring roll, but it’s much easier to make!

Spring Roll in a Bowl

Ingredients & Substitutions 

For the Bowl:

  • Tofu– This is an easy way to add protein to the dish. Be sure to use extra-firm tofu for the best, crispy texture.
  • Vermicelli Noodles– These thin noodles cook quickly and are the perfect texture for this spring roll in a bowl recipe.
  • Cornstarch– A little cornstarch helps create a crispy coating for tofu. You could substitute with arrowroot powder or potato starch.
  • Avocado Oil– You’ll need a high-heat oil for frying tofu. You can use vegetable oil or canola oil if you prefer.
  • Carrot– Fresh carrots add crunch and sweet flavor. You can substitute with jicama or bell peppers.
  • Soy Sauce– This adds a savory umami flavor. You could substitute with tamari or coconut aminos if you need a gluten-free option.
  • Red Cabbage– This adds color and peppery crunch. Feel free to substitute with Napa cabbage or green cabbage.
  • Cucumber– I like the texture of an English cucumber, but you can substitute with regular cucumber or daikon radish.
  • Fresh Herbs– I love the flavor of fresh cilantro, but feel free to add fresh mint if desired.
  • Peanuts– Chopped roasted peanuts add crunch and nutty flavor. You can substitute with roasted cashews.
peanut sauce

For the Peanut Sauce:

  • Creamy Peanut Butter: I recommend creamy peanut butter, but you could use sunflower seed butter if you’re avoiding nuts.
  • Maple Syrup or Honey– A little sweetness balances the flavors.
  • Red Curry Paste– This adds a Thai-inspired flavor and heat.
  • Soy Sauce– This enhances the umami and savory flavors. As I mentioned, you can use tamari or liquid aminos, or low-sodium soy sauce for a lighter flavor.
  • Lime Juice– This adds refreshing citrus acidity. Substitutes include rice vinegar or apple cider vinegar for a different tangy flavor.
  • Crushed red pepper flakes– If you want to add more heat, feel free to add some crushed red pepper flakes.
Spring Roll in a Bowl

Variations & Substitutions

  • Feel free to get creative with the fresh veggies! You can substitute red bell pepper for the carrots or use Napa cabbage instead of red cabbage. You can add a sprinkle of green onions instead of cilantro. In fact, you can use all kinds of fresh herbs. This recipe is delicious with fresh mint, too!
  • You can substitute the soy sauce for liquid aminos or coconut aminos or tamari, if you need a gluten- free substitution. If you like the flavor of ginger, try adding a pinch of fresh ginger to the sauce.
  • For a sweeter sauce, whisk in a teaspoon of brown sugar or a little bit of honey to taste. 
  • Swap out the Thai red curry paste for sweet chili sauce for a different spicy twist. You can even use your favorite store-bought dipping sauce if you don’t want to make your own. 
  • If you want to bulk up the meal, try adding some brown rice too!
noodles

What are Vermicelli Noodles?

Vermicelli rice noodles are thin, translucent noodles made from rice flour or rice starch. They are gluten-free, making them a great option for individuals with gluten sensitivities.

These noodles are commonly used in dishes like stir-fries, spring rolls, soups, and salads. These thin rice noodles have a delicate texture and absorb flavors well. They cook quickly so they’re great for a quick meal!

spring roll bowl

How to Make Peanut Sauce

The creamy peanut sauce is simple to make. All you have to do is whisk together the ingredients! You can add a splash of water to thin it, if you want to make it easier to drizzle. You can even double the recipe if you want to have extra peanut sauce on hand for later!

How to Make a Spring Roll in a Bowl

How to Store and Reheat Leftovers

When enjoying leftovers, I like to reheat the tofu on the stovetop or in the air fryer to make it crispy, but I keep the rest of the ingredients cold. Refrigerate leftovers in an airtight container and eat it within 2-3 days.

Print
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spring roll bowl

Spring Roll in a Bowl

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Time to Press Tofu: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Description

This tasty spring roll in a bowl recipe is made with crispy tofu, tender vermicelli noodles, and a rainbow of vegetables. It’s drizzled in a homemade peanut sauce for a healthy, flavorful dinner!


Ingredients

Units Scale

For the bowl:

  • 1 lb firm tofu, drained and cut into 1/2” cubes
  • 7oz vermicelli noodles
  • 2 tablespoons cornstarch
  • 4 tablespoons avocado or vegetable oil
  • 1 large carrot cut in matchsticks
  • 2 teaspoons soy sauce
  • 1/2 cup thinly sliced red cabbage
  • 1/2 medium English cucumber, sliced in rounds
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped peanuts

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 teaspoon maple syrup or honey (if not vegan)
  • 2 teaspoons red curry paste
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice

Instructions

  1. Spread the cubed tofu on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. Top with something flat and heavy and let the tofu sit like that for at least 15 minutes or up to an hour. This helps remove excess water so the tofu gets crispy.
  2. In a shallow bowl, combine cornstarch, salt, and pepper. Toss tofu in it to coat each side.
  3. In a large skillet add oil and heat over medium high heat for one minute. 
  4. Carefully add the tofu in the pan. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 3-4 minutes until golden brown. Remove from skillet and set aside.
  5. Bring a large pot of water to a boil in a medium pot. 
  6. Add the vermicelli noodles and cook until tender 3-4 minutes or according to package directions. In the last 30 seconds of cooking, add the carrots to the pot of noodles.
  7. Once the noodles are cooked, drain the noodles and carrots and rinse them in cold water to prevent them from sticking together.
  8. Whisk together the sauce ingredients.
  9. Assemble the plates with vermicelli noodles, several slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish with chopped mint, cilantro, peanuts, and peanut sauce. 
  10. This recipe can be served warm or cold. When enjoying leftovers, I like to reheat the tofu on the stovetop over medium heat or in the air fryer to make it crispy, but I keep the rest of the ingredients cold.

Keywords: Spring Roll in a Bowl