I’m like super into spring rolls, but sometimes the amount of work and ninja skills required to get them rolled up perfectly, isn’t worth the hassle. Enter, this quick throw together spring roll bowls. All the deliciousness of a spring roll, without the hassle of getting the rice wrapper to cooperate. Are we winning? Or are we winning?

Throw together spring roll bowls

makes 2 bowls

a handful of fresh mint
a handful of fresh basil
1 mango, peeled and cut into thin slices
1 avocado, peeled and cut into thin slices
2 ounces vermicelli rice noodles
lime slice

optional

microgreens
radishes, sliced thinly
edible flowers
cucumbers, sliced thinly
sesame seeds

The Peanut Sauce

2/3 cup peanut butter
2 teaspoons tamari
juice of 1 lime
3-4 tablespoons of water
1 teaspoon sriracha

Bring a pot of water to boil and the vermicelli rice noodles according to the package directions. Rinse with cold water, drain, and set aside. Rinse with cold water until the noodles have cooled thoroughly.

For the peanut sauce, use a small mixing bowl to combine the peanut butter, tamari, lime juice, water, and sriracha. Add more sriracha to taste.

Toss the noodles with the peanut sauce and then top with the mint, basil, avocado, mango, and whatever ever additional ingredients you choose. Best serve immediately and chilled.

Note: If you keep the peanut noodles separate from the toppings you can easily take this as an on-the-go lunch.