Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette

Rice vermicelli tossed with roasted asparagus, carrots, mushrooms, mixed greens, and fresh herbs. This roasted summer vegetable spring roll bowls with tamarind sesame vinaigrette is delicious and refreshing, perfect for hot summer days.

Happy Monday!

Today, I’m sharing vegan spring roll bowls with you!

Spring rolls are one of my favorite meals.

Filled with simple ingredients, it’s so refreshing and healthy without tasting like it’s healthy.

Spring rolls have so much texture from different vegetables and herbs and so much flavor when dipped in the accompanying sauce.

I made a version of spring roll bowls several weeks ago: garlic shrimp spring roll bowls with garlic tamarind vinaigrette. Savory and still refreshing, it was my favorite dish for a long while.

But this time, I wanted to make a vegan version so that everyone could enjoy it.

I love that these spring roll bowls take so little time to make. I grew up making spring rolls so it’s really easy for me to wrap them, but I do know how frustrating it can be when the rice paper sticks to itself. Or even worse, when you think you’re at the verge of success, and suddenly the spring roll splits down the middle and your hard work starts to spill all over. It’s one of those Ugh! moments.

So why not simplify it?

Why not have all that goodness served in a single bowl? No mess. No frustration.

Spring roll bowls. Yes, please.

For this version of the spring roll bowl, I wanted to incorporated summer vegetables. And to me, one of the best ways to get all that amazing flavor out of the vegetables is to roast them for several minutes.

Preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with olive oil. Set aside for now.

Prepare all the vegetables: asparagus, carrots, mushrooms. Those are the ones I used, but you can definitely add your own. Some ideas include red bell peppers, zucchinis, cauliflower, broccoli, Brussels sprouts. Seriously, use what you have, or what you like. Own this spring roll bowl.

Place the vegetables on the baking sheet. Spread them out in a single layer, and lightly season with salt. Each vegetable will be done at different times, so you’ll have to check to make sure that they don’t become overcooked.

The asparagus will be done in about 8-10 minutes, and so will the mushrooms. The carrots may take a few minutes longer, depending on how big they are sliced and how crisp or soft you like them.

While the vegetables are roasting, boil water and cook the rice vermicelli noodles according to the directions on the package, about 10 minutes. Drain the vermicelli noodles and run them through cold water to prevent them from sticking to each other. Place the noodles in a colander to drain.

Divide the noodles and roasted vegetables between 2-3 bowls. Top with mixed greens, basil, and mint.

In a small bowl, mix together soy sauce, lime juice, granulated sugar, tamarind paste, sesame oil, and vegetable oil. Add chopped chili pepper if desired.

Drizzle the vinaigrette over the spring roll bowl.

Serve the roasted summer vegetable spring roll bowls with tamarind sesame vinaigrette cold.

Enjoy!

Come join me and other food bloggers at Fiesta Friday where we share tons of recipes.

Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Rice vermicelli tossed with roasted asparagus, carrots, mushrooms, mixed greens, and fresh herbs. This roasted summer vegetable spring roll bowls with tamarind sesame vinaigrette is delicious and refreshing, perfect for hot summer days.

Author: Andrea Giang

Recipe type: Entree

Serves: 2-3 bowls

Ingredients

Roasted Summer Vegetables

• 6 stalks asparagus
• 3 small carrots, chopped
• 9-10 large mushrooms, sliced

Rice Vermicelli

• 7 oz rice vermicelli noodles
• 4 cups mixed greens
• Basil leaves
• Mint leaves

Tamarind Sesame Vinaigrette

• ¼ cup soy sauce
• Juice of 2 limes
• 4 tablespoons granulated sugar
• 2 teaspoons tamarind paste
• ½ teaspoon sesame oil
• ¼ cup vegetable oil
• Chili pepper, sliced

Directions:

1. Preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with olive oil.
2. Place the vegetables on the baking sheet. Spread them out in a single layer, lightly drizzle with olive oil, and season with salt. Each vegetable will be done at different times, so check every few minutes to make sure that they don’t become overcooked.
3. The asparagus will be done in about 8-10 minutes, and so will the mushrooms. Once the asparagus and mushrooms are cooked to tenderness, remove them from the baking sheet. The carrots will take an additional 5-6 minutes, depending on the size of the slices.
4. While the vegetables are roasting, boil water and cook the rice vermicelli noodles according to the directions on the package, about 10 minutes. Drain the vermicelli noodles and run them through cold water to prevent them from sticking to each other. Place the noodles in a colander to drain.
5. Divide the noodles and roasted vegetables between 2-3 bowls. Top with mixed greens, basil, and mint.
6. In a small bowl, mix together soy sauce, lime juice, granulated sugar, tamarind paste, sesame oil, and vegetable oil. The tamarind paste won’t dissolve completely. Add chopped chili pepper if desired.
7. Drizzle the vinaigrette over the spring roll bowls.
8. Serve the roasted summer vegetable spring roll bowls with tamarind sesame vinaigrette cold.

Wordpress Recipe Plugin by EasyRecipe

3.5.3208