Thai Veggie Spring Roll Bowl
Why this recipe works
- Fresh crunch: Finely cut cucumber, carrot and red cabbage echo the texture of fresh spring roll fillings while the jasmine rice makes the bowl more substantial.
- Bright, balanced dressing: Lime juice cuts through the richness of peanuts and sesame oil, giving the bowl a savoury, tangy finish.
- Easy to prepare ahead: The rice, vegetables and dressing can be stored separately, then combined just before serving to keep the herbs and cabbage crisp.
Get the most out of this recipe
Texture tips
- Cool the rice slightly: Let very hot rice lose its steam before assembling so it does not soften the cucumber, cabbage and herbs.
- Cut the vegetables finely: Thin matchsticks and fine shreds give the bowl a spring-roll-like bite and help the dressing coat everything evenly.
Make-ahead tips
- Keep the dressing separate: Store the peanut-lime dressing in its own container and spoon it over just before eating to prevent the vegetables from wilting.
- Good for packed lunches: Assemble the rice and vegetables ahead, then add the herbs and dressing at the last moment for the freshest result.
Ingredient notes
- Use roasted peanuts: Roasted peanuts give the dressing a deeper savoury flavour and a coarser, more satisfying texture than raw peanuts.
- Fresh herbs matter: Coriander and mint bring the lift associated with fresh spring rolls; dried herbs will not give the same clean, aromatic finish.
- Balance the lime: If the dressing tastes too sharp, add a little more water or sesame oil; if it feels flat, add extra lime juice to taste.
Equipment you'll need
Ingredients
Rice
Peanut and lime dressing
Bowl
Instructions
- Rinse the jasmine rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes to steam.
- Meanwhile, make the dressing: crush the roasted peanuts to a coarse crumb. Finely grate the lime zest, then squeeze the juice; grate the garlic. Whisk the peanuts, lime zest and juice, light soy sauce, toasted sesame oil, garlic and water until thick but pourable.
- Prepare the vegetables: cut the cucumber into thin matchsticks, grate the carrot, and finely shred the red cabbage. Pick the fresh coriander and fresh mint leaves. If the rice is very hot, spread it in a bowl for 2 minutes so it cools slightly before assembling.
- Divide the rice between two bowls and top with cucumber, carrot and red cabbage. Spoon over the peanut and lime dressing, then finish with plenty of fresh coriander and fresh mint. Serve straight away while the vegetables are crisp.
Recipe notes
Tips
- For the best texture, keep the vegetables very crisp and cut them as finely as you can so they mimic spring roll fillings.
- If serving later, keep the dressing separate and toss it through just before eating to stop the cabbage and herbs wilting.
Substitutions
- Replace light soy sauce with dark soy sauce for a deeper, slightly sweeter flavour, using the same amount.
- Replace toasted sesame oil with extra-virgin olive oil for a milder dressing, though it will lose some of the toasted aroma.
Storage
- Refrigerate up to 2 days
- Store rice and vegetables in an airtight container in the fridge, with the dressing in a separate container. Eat cold, or bring the rice to room temperature; if reheating the rice, microwave until piping hot, then cool slightly before adding the vegetables and dressing.
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Recipe overview
- Servings: 2 bowls
- Total time: 35min (25min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Peanuts Soybeans
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