Sprung Bowl
Celebrate spring with this quick and easy version of your favourite Vietnamese Spring Rolls and enjoy a delicious peanut sauce drizzled over fresh veggies and rice noodles.
| Servings | Prep Time |
| 2servings | 15minutes |
| Cook Time |
| 5minutes |
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Ingredients
- 1/2package rice vermicelli noodlesI found whole wheat ones at the grocery.
- 2cups mixed salad greens
- 1 carrot
- 1cup red cabbage
- 1/2cup chopped roasted peanuts
- 2 chopped green onions
- 1/2cup peanut saucethinned to a pouring consistency.
- 2 rice paper wrappersoptional but tasty and crunchy
Instructions
- Boil a large pot of salted water and cook rice noodles according to instructions. These should only take a couple of minutes. Drain and rinse with cool water. Add a few drops of sesame oil and toss gently. Set aside. These will be served cold.
- Using a mandoline or a sharp knife, cut all your veggies into thin strips.
- Fill two bowls with the salad greens, top each with half of the noodles, and half of the slivered veggies. Drizzle half the peanut sauce over everything. It’s really tasty! Sprinkle the green onions and the peanuts over the top.
- If you want to add a fun and crispy topping, just use the rice paper wrappers that you saved in not rolling this! Heat a little oil in a heavy pan. When the oil is hot, quickly cook the wapper until it has puffed up and crisped. This should only take a moment or two. Flip after a minute and make sure it has all bubbled up. Drain on a paper towel. Serve crumbled or whole on the side. Enjoy!
Recipe Notes
Slivers of cucumber would also be good in this! Peanut sauce is good on so many things!
