Rice Paper Roll Bowl

A vibrant, deconstructed take on Vietnamese spring rolls, this Rice Paper Roll Bowl combines silky rice paper shards, crisp vegetables, and your choice of protein for a fresh, satisfying meal. Perfect for a quick lunch or light dinner, it offers all the flavors of a traditional spring roll with half the effort.

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This Vietnamese-inspired dish is dairy-free and can easily be made gluten-free or vegan. By breaking down the components of a spring roll into a bowl, you create a beautiful presentation that is as nutritious as it is delicious.

Ingredients

• Rice Paper & Base: 8 sheets rice paper, 2 cups cooked jasmine rice or vermicelli noodles (optional for extra substance).
• Protein (choose one): 400 g grilled chicken breast (sliced), 400 g firm tofu (pressed and cubed), or 400 g cooked shrimp (peeled and deveined).
• Vegetables: 1 large carrot (julienned), 1 cucumber (deseeded and julienned), 1 red bell pepper (thinly sliced), 1 cup shredded red cabbage, 2 cups mixed salad greens, 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves.
• Peanut Sauce: 1/3 cup creamy peanut butter, 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1–2 tsp sriracha (optional), 2–4 tbsp warm water (to thin).
• Toppings: 1/4 cup roasted peanuts (chopped), 2 tbsp fried shallots (optional), Lime wedges (for serving).

Instructions

1. Prepare the rice paper

Fill a large shallow dish with warm water. Submerge each rice paper sheet for 5–10 seconds until just softened, then place on a clean towel. Stack 2–3 sheets at a time and cut into rough strips or squares. Set aside.

2. Prepare the protein

Grill, pan-fry, or bake your chosen protein. Slice or cube as appropriate.

3. Prepare the vegetables

Wash, peel, and slice all vegetables as indicated.

4. Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, hoisin, rice vinegar, lime juice, and sriracha. Gradually add warm water until the sauce is smooth and pourable.

5. Assemble the bowls

Divide the rice or noodles (if using) among four bowls. Top with rice paper pieces, vegetables, salad greens, herbs, and your chosen protein.

6. Serve

Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and fried shallots. Serve with lime wedges.

Zusatztipps für die Zubereitung

When preparing the rice paper, ensure the water is warm but not hot to prevent the sheets from tearing. Stacking them before cutting into strips ensures consistent shapes for your bowl.

Varianten und Anpassungen

For a vegan bowl, use tofu as the protein and check that your hoisin and soy sauces are vegan. You can also substitute almond or sunflower butter if allergic to peanuts, or add sliced avocado and pickled vegetables for extra depth of flavor.

Serviervorschläge

Serve these bowls immediately to enjoy the best texture of the rice paper. This dish pairs exceptionally well with a crisp white wine like Riesling or a light, citrusy beer.

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With approximately 480 calories and 28g of protein per serving, this meal is a balanced and refreshing way to enjoy a taste of Vietnam at home. Don't forget the extra squeeze of lime for that final pop of acidity!

Recipe FAQs

→ How do I prevent rice paper from getting soggy?

Soak rice paper sheets for just 5-10 seconds until pliable, not fully soft. Cut immediately and serve within an hour of preparation for best texture.

→ Can I make this bowl ahead of time?

Prepare all components separately in advance. Store vegetables, protein, and sauce in airtight containers. Assemble bowls just before serving to maintain crisp texture.

→ What protein works best for this bowl?

Grilled chicken breast offers excellent flavor absorption, while shrimp provides classic Vietnamese appeal. Pressed tofu creates a satisfying vegan option with slightly crispy edges.

→ Is the peanut sauce spicy?

The sauce has mild heat from sriracha, easily adjusted to taste. Omit sriracha entirely for a kid-friendly version, or increase for those who enjoy bold flavors.

→ Can I substitute the peanut butter?

Almond butter or sunflower butter work well as alternatives. The flavor profile will shift slightly, but creaminess and body remain consistent in the finished sauce.

→ What vegetables can I add or substitute?

Sliced avocado, pickled carrots and daikon, bean sprouts, or shredded lettuce all complement the bowl beautifully. Use whatever fresh, crisp vegetables you have on hand.