Veggie Packed Summer Roll Bowls

$- 1 cup rice vermicelli noodles - 1 cup shredded purple cabbage - 1 cup shredded carrots - 1 cucumber, julienned - 1 red bell pepper, thinly sliced - 1 avocado, sliced - 1 cup bean sprouts - 2 green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup fresh mint leaves, chopped - 2 tablespoons sesame seeds - 1 cup peanut dip or hoisin sauce (for drizzling) - Juice of 1 lime - Salt and pepper to taste - Cooking pot for noodles - Mixing bowl - Serving bowls When I make these summer roll bowls, I love to start with fresh ingredients. Each veggie adds flavor and crunch. You can find rice vermicelli noodles in most stores. They cook quickly and give a nice base. I always use a variety of colors for my veggies. Shredded purple cabbage gives a nice pop. Carrots add sweetness. Cucumber and red bell pepper bring crunch and freshness. Slices of avocado on top make it creamy and rich. I also add bean sprouts for extra texture. Green onions add a bit of sharpness. For seasonings, fresh cilantro and mint are key. They bring a burst of flavor. Sesame seeds add a nice crunch when sprinkled on top. I use peanut dip or hoisin sauce for drizzling. A squeeze of lime juice brightens everything. Don’t forget salt and pepper to taste. To make this dish, you need a cooking pot for the noodles and a mixing bowl for the veggies. Finally, choose nice serving bowls to show off your colorful creation. These ingredients make a fresh and crunchy meal that is both satisfying and delightful. {{ingredient_image_1}} - First, cook 1 cup of rice vermicelli noodles according to the package instructions. - Once they are cooked, rinse the noodles under cold water. This stops the cooking. Set the noodles aside. - In a large bowl, combine 1 cup of shredded purple cabbage, 1 cup of shredded carrots, and other veggies. - The other veggies include 1 julienned cucumber, 1 thinly sliced red bell pepper, 1 cup of bean sprouts, and 2 sliced green onions. - Toss the mixture gently to ensure even distribution of all the colorful vegetables. - Take your prepared noodles and divide them among four serving bowls. - Layer the veggie mixture over the noodles. Make sure to cover the noodles evenly. - Add slices of avocado on top for creaminess. - Sprinkle the chopped cilantro, mint leaves, and sesame seeds over each bowl. This adds flavor and texture. - Finally, drizzle the bowls with peanut dip or hoisin sauce. Squeeze fresh lime juice over everything. Season with salt and pepper to taste. - Serve right away, or chill briefly in the fridge if you prefer a cooler meal. This method creates a fresh and vibrant dish that’s packed with flavor and crunch. Enjoy the process as much as the meal! Using clear glass bowls makes your summer roll bowls look stunning. It shows off all the colors. Bright purple cabbage, orange carrots, and green veggies look great together. You can also garnish with fresh herbs like cilantro and mint. A sprinkle of sesame seeds adds a nice touch. To avoid overcooking the rice vermicelli noodles, keep an eye on the time. Follow the package instructions closely. As soon as they are cooked, rinse them in cold water. This stops the cooking. It helps them stay firm and not mushy. Make sure your vegetables stay fresh and crunchy. Use a sharp knife to cut them. Fresh vegetables have the best taste and texture. You can use a variety of colors to make the dish pop. This way, each bite is full of flavor and crunch. You can pair summer roll bowls with a tangy dipping sauce. Peanut dip or hoisin sauce works wonders. A squeeze of fresh lime juice adds zest. To enjoy the fresh flavors, take a bit of everything in one bite. This gives you the full experience of the dish. Serve them right after assembly for the best taste. If you like, chill them in the fridge for a bit before serving. Pro Tips Fresh Ingredients: Use the freshest vegetables and herbs you can find for the best flavor and crunch in your summer roll bowls. Customize Your Sauce: Feel free to experiment with different sauces like sriracha or soy sauce to give your bowls a unique twist. Make It a Meal: Add protein such as grilled shrimp, chicken, or tofu to make the bowls more filling and satisfying. Prep Ahead: Prepare the veggies and noodles in advance and store them separately in the fridge for an easy assembly on busy days. {{image_2}} You can add protein to your summer roll bowls. Tofu is a great choice. It soaks up flavors well. You can also use shrimp for a seafood twist. Cook the shrimp until they turn pink. Chicken is another option. Grilled or shredded chicken adds nice taste. All these protein options make the meal more filling. Sauces bring your bowl to life. Peanut dip is creamy and rich. Hoisin sauce is sweet and savory. If you want something zesty, try a spicy chili sauce. For a fresh kick, mix lime juice with soy sauce. You can also use a sesame dressing for nutty flavor. Experiment with different sauces to find your favorite. Seasonal veggies make your bowl fresh and fun. In summer, use juicy tomatoes or sweet corn. In fall, add roasted squash or kale. Winter brings hearty greens like spinach or Swiss chard. Spring is great for snap peas or radishes. Use what you find at the market. This keeps your bowls colorful and tasty all year round. To store leftovers, place the summer roll bowls in airtight containers. I suggest separating the noodles and veggies to keep everything fresh. Use parchment paper between layers if needed. This prevents sogginess. Keep the containers in the fridge for up to three days. Always check for odors or discoloration before eating. You can freeze some components, like the noodles and veggies. First, let them cool completely. Then, place them in freezer bags. Squeeze out as much air as possible to avoid freezer burn. For best taste, use them within a month. When ready to eat, thaw the bags in the fridge overnight. This keeps everything fresh and crunchy. To reheat the noodles, put them in a pot with a splash of water. Heat on low until warm. Stir gently to avoid clumps. For veggies, you can microwave them for short bursts, checking often. This keeps them from getting mushy. Enjoy your meal warm and fresh! If you want gluten-free or low-carb options, try these: - Zucchini noodles: Spiralize zucchini for a fresh twist. - Shirataki noodles: These are low in carbs and calories. - Quinoa: This adds protein and a nutty flavor. - Cabbage leaves: Use them as wraps for a crunchy bite. Each option brings a unique taste and texture. Feel free to experiment! Yes, you can prep ahead! Here are some tips: - Cook the noodles: Make them a day early and store them in the fridge. - Chop the veggies: Shred cabbage and carrots, and slice cucumbers and bell peppers. Store in an airtight container. - Keep avocado slices fresh: Add lime juice to prevent browning. - Assemble right before serving: This keeps everything fresh and crunchy. By prepping in advance, you can save time and enjoy your meal stress-free. These bowls are packed with nutrition! Here’s a quick look: - Calories: About 300 per serving, depending on the sauce. - Vitamins: Rich in Vitamin A, C, and K from veggies. - Fiber: Great for digestion, thanks to the veggies and noodles. - Healthy fats: Avocado adds beneficial fats for heart health. These bowls provide a balanced meal with flavors and health benefits. Enjoying them helps you feel good inside and out! In this post, we explored the delicious Veggie Packed Summer Roll Bowls. We covered fresh ingredients, seasonings, and easy steps to prepare them. I shared tips for presentation and suggested protein options to customize your bowls. Remember, you can store leftovers and even freeze components for later. Enjoying these colorful bowls brings a burst of flavor in every bite. Feel free to get creative with your ingredients. The fresh tastes and crispy textures make these bowls a great choice all year round. Enjoy making your own!$

Veggie Packed Summer Roll Bowls

A refreshing and colorful bowl filled with rice vermicelli noodles and a variety of fresh vegetables, topped with herbs and a delicious sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

1 cup rice vermicelli noodles
1 cup shredded purple cabbage
1 cup shredded carrots
1 cucumber julienned
1 red bell pepper thinly sliced
1 avocado sliced
1 cup bean sprouts
2 green onions sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
2 tablespoons sesame seeds
1 cup peanut dip or hoisin sauce (for drizzling)
1 lime juice
to taste salt and pepper

Instructions

Begin by cooking the rice vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside.
In a large bowl, combine the shredded cabbage, carrots, diced cucumber, red bell pepper, bean sprouts, and green onions. Toss the mixture gently to combine all the vegetables evenly.
To assemble the bowls, divide the cooked vermicelli noodles among four serving bowls.
Layer the veggie mixture over the noodles in each bowl, ensuring an even distribution of all ingredients.
Add slices of avocado on top of the veggie mixture for creaminess.
Sprinkle the chopped cilantro, mint leaves, and sesame seeds over the bowls for added flavor and texture.
Drizzle the bowls with the peanut dip or hoisin sauce generously. Squeeze fresh lime juice over everything and season with salt and pepper to taste.
Serve immediately, or refrigerate briefly to chill if preferred.

Notes

Serve the summer roll bowls in clear glass bowls to showcase the colorful layers. Garnish with additional herbs and sesame seeds for a delightful finishing touch.

Keyword gluten-free, healthy, summer rolls, vegan