Spring Roll Salad Bowl

This is a deconstructed take on the classic spring roll, offering all vibrant flavours and fresh ingredients in a quick, easy to assemble bowl.

Serves: 2
Preparation time: 20 – 30 minutes 
Cooking time: 10 – 12 minutes

Ingredients:

 

  • 4 cups mixed greens (lettuce, spinach, or rocket)
  • 1 cup shredded purple cabbage
  • 1 cup julienned carrots
  • 1 cup sliced cucumber, julienned 
  • 1 cup cooked rice vermicelli noodles
  • 1 cup cooked prawns 
  • ½ cup fresh herbs (mint & coriander)
  • ½ cup bean sprouts

For the Dressing:

  • 3 Tbsp soya sauce
  • 2 Tbsp rice wine vinegar 
  • 1 Tbsp lime juice 
  • 1 Tbsp sesame oil 
  • 1 Tbsp hoisin sauce 
  • 1 tsp siracha or any hot sauce 
  • 1 tsp minced garlic
  • 1 tsp grated ginger 
  • 2 Tbsp water

To serve:

  • lime wedges
  • chili, sliced

How To Make Spring Roll Salad Bowl

  1. Prepare the rice vermicelli noodles according to the package instructions. Drain, rinse under cold water, and set aside.
  2. Wash and prep all your vegetables and herbs. Slice and shred as needed. If using shrimp, chicken, or tofu, ensure its cooked and seasoned to your liking. 
  3. In a small bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, hoisin sauce, peanut butter, garlic, ginger, and sriracha. Adjust the consistency by adding water as needed. 
  4. Taste and adjust seasoning to your preference.
  5. 
In a large serving bowl, layer the mixed greens as the base. Arrange the cabbage, carrots, cucumber, noodles, protein, and bean sprouts in sections or rows for a beautiful presentation. 
  6. Sprinkle fresh herbs and crushed peanuts on top.
Drizzle the dressing over the salad bowl or serve it on the side for dipping. 
  7. Garnish with lime wedges, sliced chili, or chili flakes for extra flavour.