Welcome to the World of Vegan Spring Roll Bowls
Ever crave something light, fresh, and bursting with flavors? The Vegan Spring Roll Bowl is your answer! This dish is a delightful medley of textures and tastes, making it perfect for a quick, satisfying meal. Let’s dive into the details and get cooking!
What Makes This Dish Not Vegan?
A traditional spring roll bowl might contain several non-vegan ingredients, such as:
- Spring Rolls: Often filled with meat or seafood.
- Fish Sauce: Made from fermented fish, it’s a common ingredient in Vietnamese cuisine.
- Chicken or Meat: Added for protein, these animal-based proteins are not vegan.
- Egg Noodles: Sometimes used instead of rice noodles, these contain egg.
- Honey: Occasionally used as a sweetener in sauces.
To make this dish vegan, we use vegan spring rolls, a plant-based “fish” sauce, and vegan chicken cutlets. This ensures that all ingredients are free from animal products.
Ingredients & Substitutions
Bowls
- 12 small vegan spring rolls
- 100g vermicelli rice noodles (2 nests)
- 1 small head of shredded green lettuce
- ½ cucumber, diced and peeled
- ¾ cup pickled Vietnamese carrots
- Fresh mint, cilantro, or Thai basil
- 4 fresh lime wedges
- ¼ cup chopped salted peanuts
Visit Here for Homemade Quick Pickled Carrots!
Elevate your Vegan Spring Roll Bowl with a tangy twist by adding homemade quick pickled carrots. These zesty carrots are the perfect complement to the fresh flavors of your bowl. Check out our Quick Pickled Carrots Recipe to make these delicious tangy additions in just a few minutes!
Vegan “Fish Sauce”
- ¼ cup organic sugar
- 1 large clove minced garlic
- 2 tbsp fresh lime juice
- 1-2 tsp red chili flakes
- ¾ cup water
- Salt to taste (don’t be shy with the salt, fish sauce typically has a salty flavor)
- Alternatively, use Vietnamese dipping sauce (nuoc cham) instead.
Vegan Chicken (Optional)
- 4 breaded vegan chicken cutlets
- 3 tbsp teriyaki sauce
Helpful Tools
- Large Pot for boiling water
- Small Saucepan for the sauce
- Knife and Cutting Board for chopping
- Mixing Bowls for combining ingredients
- Tongs for handling noodles and spring rolls
- Serving Bowls for assembling your dish
How to Make Vegan Spring Roll Bowl
Spring Rolls & Noodles
- Cook the Spring Rolls:
- Follow the package instructions to cook the spring rolls. Once cooked, slice them into bite-sized pieces.
- Prepare the Vermicelli Noodles:
- Soak the vermicelli noodles in boiling water for 3-5 minutes, or as per the package instructions. Once done, rinse them with cold water to stop the cooking process.
Vegan “Fish” Sauce
- Combine Ingredients:
- In a small saucepan, mix water, sugar, red chili flakes, minced garlic, lime juice, and salt.
- Cook the Sauce:
- Bring the mixture to a boil, stirring for a minute or until the sugar dissolves completely. Remove from heat and let it cool slightly.
Vegan “Chicken”
- Cook the Cutlets:
- Prepare the breaded vegan chicken cutlets according to the package instructions. Once cooked, lightly coat them with teriyaki sauce and cut into bite-sized strips.
Assemble the Vegan Spring Roll Bowls
- Layer the Base:
- Start with a bed of shredded lettuce in each bowl.
- Add the Noodles and Veggies:
- Top with the soaked vermicelli noodles, pickled carrots, fresh herbs, and spring rolls. If using, add the vegan chicken strips.
- Final Touches:
- Sprinkle chopped peanuts on top and serve each bowl with a lime wedge.
- Drizzle with Sauce:
- Pour the vegan “fish” sauce or Vietnamese dipping sauce over the top and enjoy!
Tips & Tricks
- For Extra Crunch: Add some sliced radishes or bell peppers for an extra crunch.
- Make Ahead: Prepare the sauce and chop the veggies ahead of time for a quick assembly.
- Adjust Spice Levels: Feel free to tweak the chili flakes to match your spice preference.
- Fresh Herbs Are Key: Don’t skip on the fresh herbs – they add a burst of flavor that’s essential for this dish.
FAQ
Yes, you can use store-bought vegan spring rolls. Just follow the cooking instructions on the package.
While it adds a distinct flavor, you can substitute it with Vietnamese dipping sauce (nuoc cham) if preferred.
Absolutely! The bowl is delicious without it. The spring rolls and veggies provide plenty of flavors and textures.
Vegan Vietnamese Spring Roll Bowl (Bún Chả Giò Chay)
Ingredients
Bowls
- 12 small vegan spring rolls
- 100g vermicelli rice noodles (2 nests)
- 1 small head of shredded green lettuce
- ½ cucumber, diced and peeled
- ¾ cup pickled Vietnamese carrots
- fresh mint, cilantro or Thai basil
- 4 fresh lime wedges
- ¼ cup chopped salted peanuts
Vegan "Fish Sauce"
- ¼ cup organic sugar
- 1 large clove minced garlic
- 2 tbsp fresh lime juice
- 1-2 tsp red chili flakes
- ¾ cup water
- salt to taste (don't be shy with the salt, fish sauce typically has a salty flavor)
- or use Vietnamese dipping sauce (nuoc cham) instead of the above
Vegan Chicken (Optional)
- 4 breaded vegan chicken cutlets
- 3 tbsp teriyaki sauce
Instructions
Spring Rolls & Noodles
- Start by cooking the spring rolls according to the package instructions. Once they are cooked cut them into bite-sized pieces.
- Next, cook the vermicelli noodles by allowing them to soak in boiling water for 3-5 mins. (check package instructions) Rinse with cold water once they are cooked.
"Fish" Sauce
- In a small saucepan add water, sugar, red chili flakes, garlic, lime juice, and salt.
- Bring it to a boil and stir for a minute or until sugar has dissolved. Remove from heat and set aside.
Vegan "Chicken"
- Cook the cutlets according to the package instructions. Once they are cooked, lightly coat them in a layer of teriyaki sauce. Cut into bite-sized strips.
Bowls
- Assemble the bowls by adding a bed of lettuce, then adding noodles, pickled carrots, fresh herbs, and spring rolls. (Add cooked "chicken" strips now if adding).
- Sprinkle chopped peanuts on top and serve each bowl with a lime wedge.
- Drizzle the "fish" sauce or Vietnamese dipping sauce on top and enjoy!
Notes
Nutrition
Conclusion: Vegan Spring Roll Bowl
The Vegan Spring Roll Bowl is a celebration of fresh ingredients and vibrant flavors. With its crispy spring rolls, tender noodles, and tangy vegan “fish” sauce, it’s a dish that’s both satisfying and wholesome. Perfect for lunch, dinner, or even a light snack, this bowl is sure to become a favorite in your recipe rotation. Enjoy the burst of flavors, and don’t forget to share your creation with friends and family!
Loved the flavour and how simple this was, what other brands of vegan spring rolls do you recommend? I ended up finding some and shallow fried them but wasn’t super happy. Or do you happen to have your own recipe?
Thank you so much Lisa I’m so happy you loved the vegan spring roll bowl! I actually got some vegan spring rolls from the freezer section in superstore. Not sure where you are located but superstore is a Canadian grocery store. The brand was “PRAN” veg spring rolls. They are also sesame free which is great since my father in law is allergic and loves to eat spring rolls! I hope that helps! and sorry I don’t have a recipe for homemade but I’ll have to start experimenting soon 🙂