Gingery cabbage, carrots and edamame are dressed in rich peanut sauce and served with baked spring roll chips in these deconstructed spring roll bowls.
Thank you Soyfoods Association of North America, for sponsoring this post! As always, all opinions are 100% my own.
Sometimes, just sometimes, I really want to develop a recipe for this blog, yet I’m deterred by my knowledge that it will me a major pain in the butt. That can be frustrating, but here’s the thing: if I think it’ll be a pain, you probably do too, and if that’s a deterrent for me, I’m betting not a whole other people are going to be making my creation that I slaved and cursed so much over.
I’ve come to realize that the best recipes are often simplified versions of those that are normally the most frustrating. That’s where bowls come in.
Somewhere along the line, some brilliant person who is not me (but I wish was) decided it was a good idea to take some challenging recipe requiring a high degree of dexterity and just throw everything into a bowl. I’ve got to hand it to that person.
I took some cabbage and carrots, which you might normally find in a spring roll, and warmed them up with some peanut sauce, which you might normally dip your spring roll into. Then I cut the wrapper up and baked it into chips, which you could use to scoop up the mixture, or just throw them in and eat as part of the bowl with a fork (or chopsticks!).
To simplify things even more, I went with shelled edamame for bulk and protein. I usually like to go with a soy-based ingredient for this type of thing, and in this case I used edamame because it’s pretty much as simplest and fuss-free as it gets. Edamame works great as a quick and easy replacement for meat or other protein sources in lots of dishes, and you end up with something that’s well balanced in the protein department, filling, and of course has a nice texture, thanks to these little beans. I’ve been known to stuff them into wontons and even use it as taco filling.
April is National Soyfoods Month, so it’s a great time to experiment with swapping edamame into some of your favorite recipes.
I cooked everything just long enough to get it hot, without destroying the crispness of the veggies. The other thing I like about shelled edamame is that it doesn’t require any cooking, just thawing, so even though I ate my bowl warm, you cold totally skip the cooking altogether and eat this as a salad – just throw all the ingredients into a bowl and toss.
Deconstructed Spring Roll Bowls
For the Spring Roll Chips:
- 8 vegan spring roll wrappers
- 2 tsp. vegetable oil
For the Peanut Sauce
- 2 tbsp. creamy natural peanut butter
- 2 tbsp. lime juice
- 1 tbsp. agave
- 1 tbsp. soy sauce
For the Bowls
- 1 tbsp. vegetable oil
- 2 scallions chopped, white and green parts separated
- 2 garlic cloves minced
- 1 tsp. fresh grated ginger
- 3 cups shredded cabbage
- 2 carrots shredded
- 2 cups frozen shelled edamame thawed
- 1/4 cup peanuts
Make the Spring Roll Chips
- Preheat oven to 400º. Cut spring roll wrappers into triangles having 2 inch sides (or desired shapes). Brush both sides lightly with oil and arrange on parchment lined baking sheet. Bake until browned around edges 6-8 minutes.
Make the Peanut Sauce
- Whisk all ingredients together in small bowl. Mixture will be thick.
Make the Bowls
- Coat a large skillet with oil and place over medium heat. Add white parts of scallions, garlic and ginger. Sauté for 3 minutes. Add cabbage, carrots and edamame. Sauté just long enough to heat everything throughout, about 1 minute. Stir in peanut sauce and green parts of scallions.
- Divide into bowls and sprinkle with peanuts.
Recipe NotesBecause I know vegan spring roll wrappers can be tough to find, and because I always get questions on them, I went and tested this recipe. It worked and was relatively painless.
For an even simpler option, skip the cooking. Just mix everything in a bowl and eat as a salad.