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Spring Roll in a Bowl

Spring Roll in a Bowl

30 MIN

Spring rolls are really simple to make, but they’re not something I want to prepare on a weeknight. Instead, I skip the rice paper wrapper, toss all ingredients into a bowl and use a simple dipping sauce as the dressing. Deconstructed spring rolls! It’s so much simpler and just as delicious.

Saucy Shortcuts

Spring rolls are traditionally served with a tangy dipping sauce, like a tamarind-based sauce. Tamarind is a tart, sticky fruit commonly used in both sweet and savory dishes throughout South and Southeast Asia, the Middle East and the Caribbean. It’s often used in stir-fries, noodle dishes (like Pad Thai) and curries.

I’m a fan of Angkor’s Tamarind Dipping Sauce as the “dressing” for these bowls. Angkor’s is made with both fish sauce and tamarind and is the perfect blend of savory-sweet. Look for it at Heinen’s in the International Foods Aisle.

  • 12 oz. extra-firm tofu
  • 2 Tbsp. olive oil, divided
  • Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. lime juice
  • ½ tsp. garlic powder
  • 6 oz. package thin rice noodles (Recommend: Asian Gourmet)
  • Assorted, thinly sliced vegetables (bell pepper, carrot, cucumber, purple cabbage, green onion)
  • Sliced avocado
  • Fresh herbs (cilantro, mint and/or basil)
  • Lime wedges
  • Angkor Tamarind Dipping Sauce

Drain the tofu and wrap in paper towels or a clean kitchen towel to absorb excess moisture. Cut into 1-inch cubes.

In a wide shallow dish, whisk together 1 tbsp. of the olive oil, soy sauce, lime juice and garlic powder. Add the cubed tofu to the bowl and toss well to combine. Allow to marinate for 15-20 minutes.

While the tofu marinates, prepare rice noodles according to package directions.

Heat remaining olive oil in a heavy-bottomed skillet (cast iron works well) over medium heat. Once oil is hot, add tofu in a single layer, working in batches if necessary. Allow tofu to sear for 2 minutes without moving it. Toss once or twice to brown on most sides, cooking for about 5-6 minutes total.

To assemble bowls, divide rice noodles into wide, shallow serving bowls. Top with tofu, assorted vegetables, avocado and fresh herbs. Season to taste with fresh lime juice and serve topped with Tamarind Dipping Sauce.

Serves 4. 

This recipe was developed in paid partnership with Heinen’s. Check out the original post here.

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1 comment on “Spring Roll in a Bowl

  1. Fresh, delicious and nutritious!! The chopping is easy and the tofu is soo flavorful. Definitely will add this to our meal rotation. Thanks!

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