Deconstructed Spring Roll

A fresh, colorful deconstructed spring roll with crisp vegetables, rice noodles, herbs, and a savory peanut-lime dressing. Light, fast, and perfect as a vegetarian meal or side.

This deconstructed spring roll brings all the bright, crunchy flavors of the classic roll into an easy bowl. Crisp vegetables, tender rice noodles, fresh herbs, and a creamy peanut-lime dressing make it refreshing, satisfying, and simple to assemble. It works beautifully as a light lunch, starter, or colorful side dish.

Ingredients

• 200 g rice noodles
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1 cup shredded red cabbage
• 1 cup bean sprouts
• 1 ripe avocado, sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 2 tablespoons toasted peanuts, chopped
• For the peanut-lime dressing:
• 3 tablespoons smooth peanut butter
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• 2 to 4 tablespoons warm water, as needed
• 1 teaspoon sesame oil
• Salt, to taste

Instructions

1. Cook the rice noodles according to the package directions. Drain, rinse under cold water, and set aside.
2. Prepare all vegetables and herbs so everything is ready for assembly.
3. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, rice vinegar, honey or maple syrup, garlic, sesame oil, and warm water until smooth and pourable. Add more water if needed. Season with salt to taste.
4. Divide the noodles among four serving bowls.
5. Arrange the carrot, cucumber, bell pepper, cabbage, bean sprouts, avocado, mint, cilantro, and green onions over the noodles in colorful sections.
6. Drizzle the peanut-lime dressing over each bowl.
7. Finish with chopped peanuts and serve immediately.