Rainbow Veggie Spring Roll Bowl With Peanut Sauce

I finished this vegetable spring rolls recipe because I was so furious about spending any sum of money on something related in San Francisco. It was some months ago, and I had just completed a hard workout. I was starving—a critical time to go shopping for supper. My eyes and stomach drifted towards the boiling hot mac and cheese. However, my mind kept pestering me to grasp a lighter snack, so I took the Rainbow Veggie Spring Roll Bowl With Peanut Sauce. I really should learn to believe my stomach, literally.

Rainbow Veggie Spring Roll Bowl With Peanut Sauce, I bought was dried and the filling flat. The peanut sauce didn’t do any compliments either. Every nibble I took was met with bites of regret, as I kept telling myself that I could have prepared something better than this.

Here is a Rainbow Veggie Spring Roll Bowl With Peanut Sauce. I hesitate to name this a recipe because you can wrap any greens and prepare rolls as big or small as you wish. I selected bell peppers, red cabbage, cucumber and carrots for colouring.

Rainbow Veggie Spring Roll Bowl With Peanut Sauce is a 30-minute spring roll filled with a rainbow collection of fruit, vegetables and raw herbs. So this would be a cool, crisp and served with a spicy-sweet ginger peanut appetiser! A comforting, quick and wholesome meal.

INGREDIENTS

         NOODLES BOWL

• 4 ounces of bean thread noodles or rice noodles
• One tablespoon of toasted sesame oil
• 24 asparagus spears
• 2 cups of shredded green cabbage
• Two tablespoons of chopped basil
• Two tablespoons of chopped mint
• Two teaspoons of rice vinegar
• 1 cup of thinly sliced carrot
• 1 cup of thinly sliced beets
• 1 cup of thinly sliced red bell pepper
• 1 cup of thinly sliced yellow bell pepper

PEANUT SAUCE

• ½ cup of peanut butter
• ¼ cup of tamari or
• ¼ cup of water
• One tablespoon of rice vinegar
• One tablespoon of maple syrup
• One teaspoon of minced garlic
• ¼ teaspoon of crushed red pepper

INSTRUCTIONS

To make a noodle bowl

• Cook the noodles and Toss with sesame oil.
• Combine cabbage, basil, mint and rice vinegar in a medium bowl.
• Separate the noodles in 4 bowls. Top each bowl with the cabbage mixture, steamed asparagus, carrot, beets and red and yellow bell pepper.

To prepare sauce

• Whisk peanut butter, tamari, water, rice vinegar, pure maple syrup, garlic and crushed red pepper in a bowl until silky.
• Drizzle sauce over each dish.

Serve happily!