Vietnamese Mango Spring Roll Bowls

Viral, fresh, colorful, ready in 20 minutes.

📝 Ingredients

For the Bowls

2 cups cooked rice noodles or vermicelli (120 g)

1 ripe mango, julienned (200 g)

1 cup shredded carrots (100 g)

1/2 cup cucumber, julienned (50 g)

1/2 cup red bell pepper, thinly sliced (50 g)

1/4 cup fresh mint leaves (10 g)

1/4 cup fresh cilantro leaves (10 g)

1/4 cup chopped roasted peanuts (30 g)

For the Dressing

3 tablespoons lime juice (45 ml)

2 tablespoons soy sauce (30 ml)

1 tablespoon rice vinegar (15 ml)

1 tablespoon honey or maple syrup (15 ml)

1 teaspoon sesame oil (5 ml)

1 garlic clove, minced

1 small chili, finely chopped (optional)

🍳 Directions

Season and Prep

Cook rice noodles according to package instructions. Drain and rinse under cold water. Set aside.

Sear or Cook Main Protein

No cooking required for vegetables; prep all ingredients fresh.

Aromatics and Flavor Base

Combine lime juice, soy sauce, rice vinegar, honey, sesame oil, garlic, and chili in a small bowl. Whisk until smooth.

Deglaze and Add Liquids

Pour dressing over noodles and toss lightly to coat evenly.

Slow Cook or Bake

Not required; this is a fresh, no-cook dish.

Add Vegetables or Final Ingredients

Divide noodles into serving bowls. Top with mango, carrots, cucumber, bell pepper, mint, cilantro, and peanuts.

Final Touches and Serving

Drizzle additional dressing if desired. Serve immediately as a light lunch or refreshing dinner bowl.

📊 Nutritional Information

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: About 320 per serving

Servings: 2