Spring Roll in a Bowl

This colorful and satisfying recipe offers a deconstructed take on spring rolls.

By Maddie Augustin | Experience Life

Yield 4 servings
Prep Time 40 minutes active, plus one hour inactive for pickling
Cook Time 0 minutes

Ingredients

Sweet Pickled Cucumbers

2 tsp. sesame oil
2 tsp. rice vinegar
½ tbs. honey or raw cane sugar
1 tsp. soy sauce, tamari, or coconut aminos
3 mini cucumbers, thinly sliced

Noodles

2 cloves garlic, minced
1 tbs. rice vinegar
2 tbs. honey
2 tbs. lime juice
1 tbs. toasted sesame oil
1 tsp. fish sauce
1 8.8-oz. package vermicelli noodles

Toppings

1 tsp. each avocado and sesame oil
1 lb. boneless, skinless chicken thighs
Sea salt and freshly ground black pepper, to taste
½ cup mayonnaise
2 tbs. sriracha
4 scallions, sliced
1 bunch mint
1 cup shelled edamame
1 cup sliced radishes
¾ cup shredded carrots
½ cup peanuts

Directions

STEP 1

Prepare pickled cucumbers. In a bowl, whisk together the sesame oil, rice vinegar, honey, and soy sauce. Add the cucumbers and toss to coat. Set aside for at least one hour (or up to one day in the fridge) before assembling.

STEP 2

Bring a large pot of water to a boil. While the water is heating, make a dressing: Whisk together the garlic, rice vinegar, honey, lime juice, sesame oil, and fish sauce. Once the water is boiling, add the vermicelli noodles and cook according to package directions. Strain and rinse the noodles with cold water. Toss with the dressing and set aside.

STEP 3

Preheat a skillet over medium-high heat. Pat the chicken thighs dry with paper towels and generously season with salt and pepper. Add the oils to the hot pan and sear the chicken thighs for five to seven minutes per side, or until golden brown and cooked through to 165 degrees F internally. Remove from heat and set aside to rest for 10 minutes before chopping into bite-sized pieces.

STEP 4

In a small bowl, whisk together the mayonnaise and sriracha.

STEP 5

Divide the noodles into four bowls. Let people assemble their own bowls with their preferred combination of chicken, pickled cucumbers, scallions, mint, edamame, radishes, and carrots. Top with peanuts and spicy mayo. Enjoy immediately or chill and eat within four days.

Looking for more spring roll ideas? See “3 Recipes to Create Fresh Spring Rolls at Home.”

Photography by: Terry Brennan; Food styling by: Betsy Nelson

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