Deconstructed Spring Roll Bowls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Gingery cabbage, carrots and edamame are dressed in rich peanut sauce and served with baked spring roll chips in these deconstructed spring roll bowls.
Course:
Entree
Servings: 3 -4
Ingredients
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
For Serving
- ¼ cup peanuts
Instructions
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.
Serve
-
Divide into bowls and sprinkle with peanuts.
Recipe Notes
Because 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.