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Fresh Spring Roll Bowls with Creamy Peanut Sauce and Mango

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A vibrant and healthy summer meal featuring rice noodles, fresh vegetables, ripe mango, and a luscious creamy peanut sauce. This quick and easy bowl is perfect for warm weather lunches or dinners.

Ingredients

Scale
  • 4 oz (115 g) rice vermicelli noodles
  • 1 cup julienned carrots
  • 1 cup thinly sliced cucumber
  • 1 cup red bell pepper strips
  • 1 cup shredded purple cabbage
  • 1 medium ripe mango, peeled and diced
  • A handful each of chopped cilantro and mint
  • Peanut sauce:
  • 1/3 cup creamy peanut butter (natural, unsweetened)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 2–4 tbsp water to thin sauce
  • Crunchy toppings:
  • 1/4 cup chopped roasted peanuts
  • 1 tbsp toasted sesame seeds
  • Optional protein:
  • 6 oz (170 g) grilled shrimp, sliced chicken breast, or tofu cubes
  • Fresh lime wedges for serving

Instructions

  1. Bring a large pot of water to boil. Add rice vermicelli noodles and cook for 3-4 minutes until tender but still firm. Drain and rinse under cold water to stop cooking. Set aside.
  2. While noodles cook, julienne carrots, cucumber, and red bell pepper. Shred purple cabbage finely. Dice the peeled ripe mango into bite-sized cubes. Chop fresh cilantro and mint leaves. Place all veggies and herbs in bowls for assembly.
  3. In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and minced garlic. Slowly add water to thin until sauce is smooth and pourable. Adjust sweetness or salt to taste.
  4. If using protein, grill or sauté shrimp, chicken, or tofu seasoned with salt and pepper. Let cool slightly, then slice or cube.
  5. Divide cooked noodles evenly among four bowls. Arrange fresh vegetables, mango, and herbs on top in sections or mixed. Add protein if using.
  6. Drizzle creamy peanut sauce generously over each bowl. Sprinkle with chopped roasted peanuts and toasted sesame seeds. Serve with lime wedges for squeezing over before eating.

Notes

Use natural creamy peanut butter for best flavor. Rinse noodles in cold water to prevent clumping. Keep veggies uniform in size for balanced bites. Prepare peanut sauce up to 3 days ahead and store in fridge. Store components separately to keep freshness. For vegan version, use maple syrup instead of honey and tofu as protein. Substitute almond butter for peanut butter for nut-free option.

Nutrition

Keywords: spring roll bowl, peanut sauce, mango, healthy summer meal, rice noodles, fresh vegetables, vegan option, gluten-free

Find it online: https://norasfoods.com/fresh-spring-roll-bowls-with-creamy-peanut-sauce-and-mango-easy-recipe-for-healthy-summer-meals/