Tangy Spring Roll Bowls

Tangy Spring Roll Bowls

These bowls are a burst of fresh, flavorful fun and perfect for a light summer meal. The tangy dressing complements the savory filling and makes for a satisfying deconstructed spring roll experience.

Ingredients:

• For the Noodles:
  • 6 oz rice vermicelli noodles
  • Hot water, for cooking
• For the Filling:
  • 1 tbsp vegetable oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 lb ground chicken or pork (or tofu for vegetarian option)
  • 1 cup shredded red cabbage
  • 1 cup chopped carrots
  • 1 cup bean sprouts
  • 1/4 cup chopped green onions
• For the Tangy Dressing:
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp sriracha (or more to taste)
  • 1 tsp sesame oil
  • 1 clove garlic, minced
• For the Garnish (optional):
  • Chopped peanuts
  • Cilantro
  • Lime wedges
  • Sriracha

Cooking Guide:

1. Cook the Noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually for 3-5 minutes. Drain and rinse with cold water to stop the cooking process.
2. Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, lime juice, honey, sriracha, sesame oil, and minced garlic. Set aside.
3. Cook the Filling: Heat the vegetable oil in a large skillet over medium heat. Add the garlic and ginger and cook for 30 seconds, until fragrant.
4. Add the ground meat (or tofu) and cook until browned, breaking it up with a spoon as it cooks.
5. Add the shredded cabbage, carrots, and bean sprouts to the pan. Cook for another 3-4 minutes, or until the vegetables are slightly softened.
6. Assemble the Bowls: Divide the cooked noodles among bowls. Top with the cooked filling and drizzle with the tangy dressing.
7. Garnish (optional): Sprinkle with chopped peanuts, cilantro, sriracha, and a lime wedge for a burst of flavor and texture.

Tips:

• Veggie Swap: Feel free to add other vegetables you like, such as shredded bell peppers, snap peas, or zucchini.
• Protein Flexibility: This recipe is easily adaptable. You can use leftover cooked chicken, shrimp, or tofu instead of ground meat.
• Spice it Up: Adjust the amount of sriracha in the dressing to your desired level of spice.
• Make it Ahead: The dressing and cooked noodles can be prepared in advance. Store them separately in the refrigerator for up to 3 days.
• Leftovers: Leftover cooked filling can be used in lettuce wraps or stir-fries.
• For a truly deconstructed experience: Serve the spring roll wrapper on the side, allowing everyone to create their own bite-sized spring rolls.