Print

Fresh 20-Minute No-Cook Summer Roll Bowls Easy Homemade Recipe with Peanut Sauce

fresh summer roll bowls - featured image
Print Recipe

A quick, fresh, and no-cook summer roll bowl recipe featuring rice noodles, fresh veggies, and a creamy peanut sauce. Perfect for hot days and ready in under 20 minutes.

Ingredients

Scale
  • 4 ounces (115 grams) rice vermicelli noodles
  • Rice paper wrappers (soaked and cut into strips)
  • 1 medium carrot, julienned
  • 1 small cucumber, seeds removed and cut into strips
  • 1/2 cup thinly sliced bell peppers (red or yellow)
  • 1 cup shredded purple cabbage
  • Handful fresh mint leaves
  • Handful fresh cilantro leaves
  • 8 medium shrimp, peeled, deveined, and halved lengthwise (optional)
  • 6 ounces (170 grams) firm tofu, pressed and cubed (optional)
  • 1 cup shredded rotisserie chicken breast (optional)
  • 1/4 cup (60 ml) natural peanut butter (no sugar added)
  • 2 tablespoons (30 ml) soy sauce or tamari
  • 1 tablespoon (15 ml) lime juice
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • Pinch of chili flakes or a squirt of sriracha
  • 2–4 tablespoons (30–60 ml) warm water (to thin sauce)
  • Crushed roasted peanuts (for topping)
  • Sesame seeds (for topping)
  • Lime wedges (for serving)

Instructions

  1. Bring a medium pot of water to a boil. Remove from heat and add rice vermicelli noodles. Let soak for 4-5 minutes until tender but still slightly firm. Drain and rinse under cold water. Set aside.
  2. Fill a large shallow bowl with warm water. Submerge one rice paper sheet at a time for 15-20 seconds until softened but not flimsy. Place flat on cutting board and cut or tear into bite-sized strips. Repeat with remaining sheets.
  3. Julienne carrot, cucumber strips, and bell peppers. Shred purple cabbage finely. Chop fresh mint and cilantro leaves.
  4. Prepare protein if using: peel and devein shrimp and slice in half lengthwise; press and cube tofu; shred rotisserie chicken.
  5. In a small bowl, whisk together peanut butter, soy sauce or tamari, lime juice, honey or maple syrup, minced garlic, grated ginger, and chili flakes or sriracha. Slowly add warm water while whisking until smooth and pourable. Adjust sweetness and heat to taste.
  6. In serving bowls, layer soaked rice paper pieces, drained rice noodles, and fresh veggies. Add protein on top if using.
  7. Drizzle generously with peanut sauce and sprinkle crushed peanuts and sesame seeds.
  8. Serve immediately with lime wedges on the side.

Notes

Do not over-soak rice paper to avoid mushiness. Rinse noodles in cold water to stop cooking and prevent sticking. Fresh ginger and lime juice enhance the peanut sauce flavor. Adjust chili heat gradually. Prepare peanut sauce and veggies ahead but assemble just before serving to keep textures crisp.

Nutrition

Keywords: summer roll bowls, no-cook recipe, peanut sauce, rice noodles, fresh vegetables, quick dinner, gluten-free, vegetarian option

Find it online: https://vexifood.com/fresh-20-minute-no-cook-summer-roll-bowls-easy-homemade-recipe-with-peanut-sauce/