Salads can be 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 flavor. This spring roll bowl is the opposite of boring, I promise. Plus, it’s made with Vegan Fish Sauce.
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.
How do you make Vegan Fish Sauce?
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 flavor of wild dehydrated mushrooms really add the flavor 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 flavors. Liquid aminos are a substitute for soy sauce, and sambal is a chili sauce or paste that gives that kick in the flavor you need.
What I like to do is make a batch of the Vegan Fish 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.
Prep the vegetables and noodles ahead and pack it in your lunch with the Vegan Fish 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.