Spring Roll Bowls
Ingredients
- 8 oz thin rice noodles
- 1 large carrot sliced into strips
- 1/2 cucumber (or one small cut in strips)
- 1 1/2 cups shredded cabbage
- 3 green onions sliced
- peanuts
- dressing (you can also use a storebought ginger or peanut dressing)
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp fresh lemon juice
- garlic and ginger paste to taste (you can also use fresh)
- hot water to thin to desired consistency
Instructions
- Prep the veggies by slicing everything into thin strips and boiling the noodles. I also like to prep the dressing while the noodles are cooking.
- Once everything is cooked and cut up, assemble the bowls and top with dressing. ** You can also add salmon or chicken for added protein!