I love this spring roll bowl recipe for all seasons. It’s refreshing in the summer, but a great quick and easy meal prep meal in the fall and winter when schedules get busy. This spring roll bowl is made filling with the Vietnamese vermicelli noodles and is loaded with vegetables and a flavourful sauce that tops it all off.
I was inspired by all the traditional vermicelli bowls I’ve been seeing lately that are spin to the traditional Vietnamese spring rolls. This spring roll bowl is the best of both worlds. Who knew you could make a spring roll into something that was acceptable to eat for an entire meal. Sometimes I’ll even meal prep this for the week and have it as an easy lunch for Andrew and me.
Salads I can find to get a bit boring. I don’t think I’m the only one who thinks this. I like to take a spin to traditional salads and make bowls like this one that incorporates more flavour. This spring roll bowl is the opposite of boring, I promise.
As you know if you’ve made some of my other recipes, I like to make my recipes versatile for you so you can pick and choose and make it your own. With this spring roll bowl, it’s no different. You can add your protein of choice, dumplings, or spring rolls, the more the merrier at this party! You can also swap out the noodles for rice, and substitute any of the vegetables for whatever you have in your fridge.
But wait, what about the fish sauce in this spring roll bowl?
Here’s the thing, lots of Asian food isn’t actually vegan because it uses fish sauce as a key ingredient. My alternative and secret weapon? KOMBU!! The powerful seaweed and of course the nutty/earthy flavour of wild dehydrated mushrooms really add the flavour that you may get in non-vegan alternatives that are often in Vietnamese or other Asian dishes.
Garlic, sambal, rice wine vinegar, coconut sugar and liquid aminos are some of the other stars of this show here too because they really add a lot of flavour. Liquid aminos are a substitute for soy sauce, and sambal is a chilli sauce or paste that gives that kick in the flavour you need.
What I like to do is make a batch of the sauce and keep it in a sealed container in my fridge. I use it on dishes like this or other salads or bowls I make. It can last up to 2-3 weeks in the fridge and makes for an easy grab-and-go healthy vegan option as opposed to processed sauces or dressings you buy in a store.
Make this spring roll bowl ahead of time. Since it’s raw and doesn’t require any cooking, you don’t even have to be a good cook to pull this one-off
This spring roll bowl is entirely vegan, even the fish sauce! Inspired by Vietnamese cooking, this dish is easy, versatile, and perfect for meal prep.
2 cups of water
1/3 cup dulse or wakame
1/3 cup dried shiitake mushrooms
2 tsp sea salt – good quality
2 tsp white miso
2 tbsp. coconut aminos – I used Bragg Brands
To a medium-sized sauce-pan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low and simmer for 20 minutes will lid off.
Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.
To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.
Store in a sealed jar container in the refrigerator for up to 1 month. Make sure you give it a good shake before using it.
Adding more salt will make it saltier. Miso will add umami. Coconut aminos will add a full-bodied flavour.
. Prep the vegetables and noodles ahead and pack it in your lunch with the sauce on the side to keep it from going soggy. Same deal for dinner, prep your plates and add the sauce while still hot before eating.
Seriously, I promise you’ll love this one.