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Recipe Card Picture - Spring Roll Bowl

Spring Roll Bowl (Low FODMAP and Gluten-Free)

All the amazing flavors of fresh spring rolls without the fuss or the FODMAPs.
Prep Time 20 mins
Cook Time 5 mins
Course Salad
Servings 4
Calories 475 kcal

Ingredients
  

  • 1 Large Carrot julienned
  • 1/2 Cup Red Bell Pepper julienned
  • 1/2 Medium English Cucumber julienned
  • 1 Cup Red Cabbage shredded
  • 1/4 Cup Chopped Cilantro + additional for garnish
  • 2 Tablespoons Chopped Fresh Mint + additional for garnish
  • 2 Green Onions (green tops only) + additional for garnish
  • 1/2 Fresh Jalapeno optional
  • 7 Ounces Rice Noodles
  • 1 Cup Low FODMAP Peanut Sauce see separate recipe
  • 1/4 Cup Chopped Peanuts
  • Optional protein: tofu, chicken, shrimp

Instructions
 

  • Wash and prepare the vegetables and herbs, and combine in a large bowl.
  • Cook the rice noodles according to package directions. You might wish to add a few minutes to the cooking time for softer noodles –they tend to firm up as they cool.
  • Rinse the rice noodles under cold water, then set them aside in the fridge to chill.
  • While the noodles are cooling, prepare the low FODMAP peanut sauce. See the separate recipe.
  • Combine the noodles with the rest of the vegetables. Add the peanut sauce and stir to combine.
  • Top with chopped peanuts, optional meat, and extra herbs to garnish.
  • Serve immediately.

Notes

This salad is best eaten fresh but can be stored for 1-2 days in the fridge. The rice noodles tend to get tough with a longer storage time.