Spring Roll Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For the peanut sauce
  • ¼ cup peanut butter, creamy & unsweetened
  • ½ clove garlic
  • 1 teaspoon soy sauce
  • 1 teaspoons toasted sesame oil
  • ½ tablespoon brown sugar
  • 1 tablespoon lime juice
  • ¼ teaspoon cayenne powder
  • ¼ cup coconut milk
  • ½ teaspoon sea salt (or to taste)
  • ¼ cup water (if needed)
For the Spring Roll Bowl
  • 1 tablespoon oil
  • 1 lb king oyster mushrooms, cut in half lengthwise
  • 2 servings rice noodles
  • 1 carrot
  • ½ cucumber
  • 1 serrano chili, sliced
  • garnish: radish sprouts, chopped cashews, cilantro, basil, lime wedges
  1. To make the peanut sauce, whisk all of the ingredients together and season to taste with sea salt and cayenne. Makes about ¾ cup of sauce.
  2. To make the spring roll bowl, heat the oil in a sauté pan and place the king oyster mushrooms cut side down and cook 2-3 minutes on medium high heat until browned. Flip and cook the other side until browned and tender. Set aside until ready to serve.
  3. Heat some water to a boil and pour into a large bowl with the rice noodles. Allow to stand for 3-4 minutes or until soft. Drain when the noodles are softened and run cold water over the noodles. Toss a little bit of oil with the noodles. Divide between 2 bowls
  4. Slice the carrots and cucumber. Place on top of the rice noodles. Place some of the cooked mushrooms and sliced serrano chili on top of the noodles as well.
  5. Garnish with radish sprouts, chopped cashews, cilantro, basil and lime wedges. Serve with a side of the peanut sauce.
Recipe by Plant Craft at https://www.rachelcarr.com/spring-roll-bowl/