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Fresh No-Cook Summer Roll Bowls with Creamy Peanut Sauce

no-cook summer roll bowls - featured image
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A quick, fresh, and no-cook summer bowl featuring rice vermicelli noodles, fresh veggies, protein options, and a luscious creamy peanut sauce. Perfect for hot days and easy weeknight meals.

Ingredients

Scale
  • 4 oz (115 g) rice vermicelli noodles, cooked and cooled
  • 1 cup (120 g) shredded carrots
  • 1 cup (110 g) thinly sliced cucumber
  • ½ cup (75 g) thinly sliced red bell pepper
  • A small handful fresh mint leaves
  • A small handful fresh cilantro leaves
  • 2 stalks chopped green onions
  • 8–10 medium cooked shrimp, peeled and deveined (or 7 oz firm tofu cubes for vegetarian option)
  • ⅓ cup (80 g) creamy peanut butter (natural, no added sugar preferred)
  • 3 tbsp (45 ml) soy sauce (low sodium if possible)
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tbsp (15 ml) honey or maple syrup
  • 1 clove minced garlic
  • 1 tsp grated fresh ginger
  • 2–4 tbsp (30–60 ml) warm water
  • Optional: Sriracha or chili flakes to taste
  • 2 tbsp crushed roasted peanuts
  • 1 tsp sesame seeds
  • Lime wedges for serving

Instructions

  1. Cook the vermicelli noodles in boiling water for 3-4 minutes according to package instructions. Drain and rinse under cold water to stop cooking. Let drain well.
  2. Shred carrots, thinly slice cucumber and red bell pepper. Chop mint, cilantro, and green onions. Toss all veggies and herbs in a large mixing bowl.
  3. Prepare protein: peel and devein shrimp or cube pressed firm tofu. Add protein to the veggie bowl.
  4. In a small bowl or jar, combine peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, and grated ginger. Stir or shake well. Add warm water gradually until sauce is smooth and pourable. Add sriracha or chili flakes if desired.
  5. Add cooked noodles to the veggie and protein bowl. Pour half of the peanut sauce over and toss gently to coat evenly.
  6. Divide mixture into serving bowls. Drizzle with extra peanut sauce if desired. Sprinkle with crushed peanuts and sesame seeds. Serve with lime wedges.

Notes

Rinse noodles under cold water immediately after cooking to stop cooking and prevent sticking. Adjust peanut sauce thickness by adding warm water gradually. Use fresh herbs for brightness and flavor balance. Pre-cooked shrimp or store-bought grilled chicken can save time. Store noodles, veggies, and sauce separately in airtight containers for up to 2 days to maintain freshness.

Nutrition

Keywords: summer rolls, no-cook, peanut sauce, fresh veggies, rice vermicelli, quick meal, healthy, vegetarian option, gluten-free option

Find it online: https://evabake.com/fresh-no-cook-summer-roll-bowls-with-creamy-peanut-sauce-easy-recipe-for-perfect-summer-meals/