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Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Date Sweetened Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. Vegan Gluten-free Recipe. No Refined Sugar or Oil. Use Sunbutter to make it nutfree Jump to Recipe
I love fresh Vietnamese Spring Rolls. The fresh veggies, mint, cilantro, peanut sauce or sweet and spicy dipping sauce. Everything just works so well together. When I want some refreshing crunchy veggie fresh rolls with the crunch, lettuce, carrots, cucumbers, mint, cilantro, tofu, noodles and a fabulous dipping sauce but don’t want to roll things up, I make it into a deconstructed Summer Roll Bowl!
Prep the veggies and the noodles, marinate and bake the tofu, meanwhile blend up the Peanut sauce that is sweetened with dates. No refined Sugar or Oil in this Bowl! Assemble into bowl, rolls, wrap or however you like and serve.
Crunchy, Refreshing, Easy, and Perfect! To make the sauce without nuts, use Sunbutter.
More Amazing Bowls from the blog
- Peanut Butter Roasted Cauliflower Bowl. GF
- Cajun Spiced Roasted Veggie Bowl with Creamy Garlic Sauce. GF
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF, Nutfree
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF Nutfree
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Chili Garlic Tofu Bowl with Vermicelli. GF Nutfree
So Fresh, So Delicious! 21 Gm of Protein in a Bowl.
Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
Ingredients
- 12 to 14 oz firm Tofu, pressed for atleast 10 mins to remove excess moisture.
- 2 tbsp soy sauce, or use tamari for glutenfree
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
Peanut Butter Sauce:
- 1/4 cup peanut butter
- 6 to 7 dates, pitted
- 2 to 2.5 tbsp lime juice
- 2 tsp soy sauce
- 2 tsp Chopped ginger
- Optional adds: 1/2 tsp garlic powder, Sambal oelek or sriracha for heat to taste
Bowl ingredients:
- 6 oz Vermicelli or Maifun Rice noodles, cooked according to instruction on the package
- 2 to 3 cups chopped lettuce
- julienned or thinly sliced carrots
- peeled and sliced cucumber
- 1 cup mint leaves
- 1 cup packed cilantro
Instructions
- Slice everything as needed. Prepare the noodles according to instruction on the package, rinse in cold water and set aside.
- Bake the tofu: Slice the pressed tofu into thin slices or cubes or tear into pieces. Place in a shallow bowl (or directly in a baking dish). Drizzle the soy sauce all over. Sprinkle the garlic and ginger powder, flip around to coat and let sit for 10 mins. Place in a baking dish. Bake at 350 degrees F for 20 to 25 mins Or air fry at 370 F for 12-14 minutes. Stir once in between. (Variation: use 1 Tbsp vegan hoisin sauce and 1 tbsp soy sauce).
- Blend everything under peanut sauce with 1/2 cup of water. Taste and adjust salt, sweet (add some maple syrup or sugar if needed), tang (adjust lime).
- Assemble in a bowl or wrap with good portions of the lettuce, noodles, mint, cilantro, cucumber, carrots and baked tofu. Drizzle the sauce generously and also serve some on the side. Or if you are up for up, make fresh rolls with spring roll wrappers! Dip the rolls in Peanut Sauce and enjoy
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite things to order. So easy and delicious at home
Yay so happy you enjoyed it!
Your cookbook arrived last night! I’m so excited to dive in!!!
Thank you for your support!
Could I use like 3 tablespoons of date syrup in place of the dates? Or are whole dates needed for thickness?
Yes you can use date syrup.
This was a great weeknight meal. I even used powered peanut butter and it was still fantastic. Thanks for another great recipe!
So glad to hear it!!
Richa I made this salad for dinner last night. My husband and I could get enough of it! The ingredients are simple and it comes together fast!! The dressing was drinkable! 😆😆 Thank you for sharing this fantastic salad! Next time I’ll try it in rice paper wraps!
Yay! Thanks for sharing.
I love this recipe. To make it even easier, I sometimes get the prebaked tofu from the store and use that. It means I can make this for those hot days when I don’t want to have to turn the oven on but still want something filling for dinner.
good idea!!! thank you