Roasted Summer Vegetable Spring Roll Bowls with Tamarind Sesame Vinaigrette
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 bowls
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.
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
  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.
Recipe by Cooking with a Wallflower at