Crunchy Thai Spring Bowl

< 1 minute read

Crunchy Thai Spring Bowl

Spring rolls are so delicious and refreshing to eat. Sometimes I want to eat them but don’t have the energy to make them or to go out.

So I present you a deconstructed idea. Instead of rolling them up, lets put everything in a bowl and enjoy it like that.

A white bowl holding white noodles is topped with sliced cucumber, julienned carrots, crushed peanuts, chopped cilantro, mint, scallions, and drizzles of brown sauce.

It might take a little prep time. However, once everything is prepped, this dish can be whipped up quickly.

The mint and cool temperature of the food is perfect on a hot day. It’s light enough to prevent that post-meal drag but heavy enough to satisfy your hunger.

And it’s perfect with the creamy peanut sauce. A match made in bliss.

Crunchy Thai Spring Bowl

A deconstructed spring roll made into a bowl. It's easy, satisfying, and perfect for a hot day.

  • Prep Time15 min
  • Total Time15 min
  • Yield4 Bowls


  • 1 package of rice vermicelli noodles cooked
  • 1-2 cucumbers, cut lengthwise and thinly sliced
  • 1-2 carrots, julienned
  • 1 bunch mint, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 4 stalks of green onions, chopped
  • 1/4 cup peanuts, crushed
  • 1/4 cup peanut sauce



Prep all the ingredients. Lay them out on a cutting board or plates.


Diners can create a bowl of rice noodles and top it with the ingredients they choose (hopefully all of them). Drizzle with the peanut sauce & enjoy.

Did you make this recipe?

I’ll love to see it! Tag @katiemurch with your social media post.


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