If you love the fresh crunch of a Vietnamese spring roll but want everything served bowl-style, loaded with raw textures, vibrant sauces, and nourishing, plant-forward ingredients — you’re in the right place. As a professional chef who’s spent years translating restaurant techniques into home-friendly recipes, I’m excited to share this Raw Vegan Spring Rolls Bowl Recipe: a buildable, make-ahead, crowd-pleasing bowl that captures the spirit of spring rolls without a single cooked element.

This post covers everything: ingredient breakdowns, precise prep steps, pro tips for texture and seasoning, make-ahead and meal-prep strategies, variations (allergy-friendly, higher-protein, kid-friendly), serving suggestions, troubleshooting, and FAQs. Read straight through or jump to the sections you need — but by the end you’ll know how to create a gorgeous, flavourful Raw Vegan Spring Rolls Bowl every time.

Why this bowl works (the culinary logic)

At its heart, a spring roll is a balance of crunchy veg, fresh herbs, an umami-savory component, and a bright dipping sauce. Translating that into a bowl means converting rolled texture into layered textures: ribbons, matchsticks, crunchy bits, creamy sauces, and a base that carries the dressing.

Key building blocks:

• Crunch (cucumber, cabbage, carrots, raw nuts/seeds) to contrast smooth elements.
• Freshness (mint, cilantro, basil, scallion) to lift the bowl.
• Umami / salt (coconut aminos or tamari, miso-free options, umeboshi or toasted sesame) for depth.
• Creaminess (nut butter sauces, avocado, seed pate) to add mouthcoating richness.
• Acidity (lime, rice vinegar) to brighten flavors.
• A base (spiralized vegetables, kelp noodles, julienned cabbage) to ground the bowl.

This Raw Vegan Spring Rolls Bowl Recipe composes all of those elements with approachable techniques so you get restaurant-level flavour at home.

What you’ll need (ingredients and tools)

This ingredient list serves 4 as a main dish. Adjust up or down — proportions scale easily.

Ingredients — Bowl components

• 4 rice paper sheets (optional; for tearing into crispy shards or soft wraps) — see tips below
• 4 cups shredded napa cabbage or thinly sliced red cabbage
• 2 medium carrots, julienned (about 1 ½ cups)
• 1 large cucumber, seeded and cut into matchsticks (about 1 ½ cups)
• 1 cup red bell pepper, thinly sliced
• 1 cup sprouted mung beans or sprouted lentils (optional for protein)
• 1 large avocado, sliced
• 1 cup thin rice vermicelli or kelp noodles, rinsed and drained (kelp noodles keep it raw)
• ½ cup thinly sliced radish (optional)
• ¼ cup chopped roasted but unsalted cashews or raw sunflower seeds (for crunch)
• ½ cup fresh herbs: a mix of Thai basil, mint, cilantro
• 2 scallions, thinly sliced on the diagonal
• Small handful of microgreens or lettuce leaves (optional)

Sauce — Creamy almond-ginger dressing (makes about 1 cup)

• ¾ cup raw almond butter (or sunflower seed butter for nut-free)
• 2 tablespoons tamari or coconut aminos (use coconut aminos for raw + soy-free)
• 2 tablespoons freshly squeezed lime juice (about 1 lime)
• 2 teaspoons grated fresh ginger
• 1 tablespoon maple syrup or agave (optional, balances acidity)
• ¼ — ½ cup water to loosen (add gradually to reach pourable consistency)
• Pinch red pepper flakes or ¼ small fresh chiles, minced (optional)
• 1 garlic clove, minced (optional)

Sauce — Tangy dipping vinaigrette (optional, makes ½ cup)

• 3 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon coconut aminos
• 1 tablespoon toasted sesame oil (optional if you want toasted notes — omit for strict raw)
• 1 teaspoon grated ginger
• 1 teaspoon maple syrup
• 2 tablespoons water

Garnish / finishing

• Toasted sesame seeds or black sesame seeds
• Lime wedges
• Extra herbs
• Crispy rice paper shards (optional)

Tools

• Sharp chef’s knife or mandoline
• Vegetable peeler or spiralizer (for zucchini/carrots)
• Mixing bowls
• Whisk or small blender/immersion blender for sauces
• Measuring spoons & cups

Time & yield

• Active prep time: 30–45 minutes
• Hands-off: 0–15 minutes (depending on sprout purchase)
• Serves: 4 main-course bowls

Step-by-step preparation

I’ll walk you through a smooth mise-en-place so everything comes together quickly when assembling the bowls.

1. Prep your herbs and aromatics
   • Rinse herbs, shake dry, and roughly chop larger leaves (basil and cilantro). Peel and grate ginger; slice scallions.
2. Prep the base and vegetables
   • Shred cabbage thinly with a knife or mandoline — aim for delicate ribbons.
   • Julienne carrots and bell peppers. Use a mandoline or julienne peeler for consistent matchsticks.
   • Seed the cucumber (cut in half lengthwise and scrape seeds with a spoon) then slice into matchsticks.
   • Spiralize zucchini if using as a noodle base.
   • Rinse and drain kelp noodles thoroughly if using; pat dry.
3. Make the almond-ginger dressing (or shake it up)
   • In a small blender, combine almond butter, tamari or coconut aminos, lime juice, ginger, maple syrup, and garlic. Blend adding water slowly until you have a smooth, pourable dressing. Taste and adjust: more lime for brightness, more maple for sweetness, more tamari for salt.
4. Optional: prepare protein crunch
   • If using sprouted beans or lentils, rinse well. Toss with a pinch of salt (or coconut aminos) and a squeeze of lime.
   • For a seed-based pate: blend ½ cup soaked sunflower seeds with 1 tablespoon lemon juice, 1 teaspoon tamari, a pinch of garlic and enough water to make a thick paste. This is a raw, savory “protein” scoop.
5. Optional: make rice paper shards
   • This is my favorite trick to add crisp texture reminiscent of fried egg roll wrapper without frying. Tear rice paper into pieces and either:
     • Option A (soft shards): Quickly dip each sheet in warm water for 3–5 seconds until pliable, lay flat, then tear into strips. Use as a soft textural element in the bowl.
     • Option B (dehydrated crisp): Brush rice paper with a tiny bit of oil and dehydrate or bake very briefly at low temp until crisp. (This requires heat; if you want strict raw, skip.)
   • Note: rice paper is optional; toasted nuts or dehydrated veggies also add crunch.
6. Assemble bowls
   • Start with a base of kelp noodles or a mix of shredded cabbage and noodles.
   • Arrange the vegetables artfully: place carrot matchsticks, cucumber, bell pepper, avocado slices, sprouted beans, and radishes in sections (this makes a beautiful bowl).
   • Drizzle the almond-ginger dressing generously, then add a dollop of seed pate if using.
   • Scatter chopped herbs, scallions, and cashews. Finish with sesame seeds and lime wedges.
7. Serve immediately
   • Fresh herbs and avocado are best eaten immediately. If preparing for later, keep avocado separate and add just before serving.

Pro chef tips for texture and flavor balance

1. Think contrast first. Every bite should have at least two textural elements: soft (avocado, kelp noodles), crunchy (cabbage, nuts), and something acidic (lime, pickled scallion).
2. Salt is flavor, not just seasoning. Raw dishes often need a firm hand with salt or salty substitutes (coconut aminos/tamari). Taste your sauce before dressing the bowl.
3. Acidity wakes up fat. The almond butter dressing is rich — add more lime or rice vinegar to brighten the bowl.
4. Cut veg uniformly. Small, consistent cuts mean textures combine well and each spoonful is balanced.
5. Use fresh herbs generously. Herbs like Thai basil or mint transform the bowl from “nice” to “memorable”.
6. Layer sauces. Drizzle a little dressing over the base and reserve some as a dip. This prevents the base from becoming soggy if you’re making ahead.
7. Temperature matters. Cold, crisp elements contrast beautifully with room-temp avocado and sauce. Avoid chilling thick dressings too much — they stiffen.

Variations to adapt this Raw Vegan Spring Rolls Bowl Recipe

One of the joys of bowls is how adaptable they are. Below are targeted variations:

Higher-protein (raw-friendly)

• Add sprouted chickpeas, sprouted mung beans, or a generous scoop of hemp seeds. A sunflower seed pate (see earlier) also increases protein density.

Nut-free / Allergy-friendly

• Swap almond butter for sunflower seed butter and cashews for pumpkin seeds or roasted chickpeas (if permitted).

Soy-free / Paleo-style

• Use coconut aminos instead of tamari and omit any processed soy products.

Kid-friendly / milder flavors

• Omit raw garlic and red pepper flakes; use more maple syrup and lime to create a sweeter, milder dressing.

Mediterranean twist

• Replace Asian herbs with chopped parsley and dill; dress with lemon, tahini, and a splash of extra-virgin olive oil. Add marinated sun-dried tomatoes for umami.

Sushi-style spring rolls bowl

• Use nori strips, thinly sliced avocado, pickled ginger, and a wasabi-mustard drizzle for a sushi-bowl vibe.

Low-carb option

• Replace rice noodles with spiralized cucumber and zucchini; increase cabbage and leafy greens.

Dehydrator fan?

• If you use a dehydrator, try marinated shiitake “bacon” (sliced and dehydrated in a tangy marinade) as a smoky element while keeping it raw-ish depending on your temperature settings.

Make-ahead, storage, and meal-prep

This bowl is excellent for meal-prep with a few rules to keep everything vibrant.

Short-term (same day)

• Prep and store each component separately in airtight containers. Dress only when ready to eat. Avocado slices oxidize — keep them whole and add minutes before serving or squeeze lime to slow browning.

Refrigerator storage

• Most chopped vegetables will keep 3–4 days if stored dry and cold. Sprouts are best eaten within 2 days.
• Almond-ginger dressing will keep up to a week refrigerated. Stir before using.

Packing for lunch

• Pack dressing in a small jar or container; assemble the bowl at lunchtime to preserve crunch.

Freezing

• Freezing is NOT recommended for raw vegetables in this dish — texture will degrade.

Serving suggestions and pairings

• Serve with small bowls of dipping sauce (extra almond-ginger or tangy vinegar dressing) so guests customize.
• Pair with light, aromatic teas such as jasmine or lemongrass iced tea.
• Offer as part of a raw tasting menu alongside a raw coconut-lime cheesecake or fresh fruit sorbet for dessert.
• Serve with protein: if some guests eat cooked food, offer grilled shrimp or seared tofu on the side.

Troubleshooting common issues

My chef experience shows the same small problems pop up when people attempt raw bowls. Here’s how to fix them.

Problem: Bowl tastes flat

• Fix: Add acid (lime or rice vinegar) and salt (tamari/coconut aminos). Taste after each addition.

Problem: Bowl is soggy

• Fix: Don’t dress until serving. Drain kelp noodles well. Use a dry base like shredded cabbage to absorb moisture.

Problem: Dressing too thick

• Fix: Thin with water or lime juice tablespoon by tablespoon until desired pourable consistency.

Problem: Too spicy

• Fix: Add more nut butter or a dollop of mashed avocado to mellow heat.

Problem: Avocado browning

• Fix: Toss slices with a little lime juice or add at the last moment.

Presentation — plating tips from the pass

If you’re serving guests, presentation elevates the experience.

• Build visually: Arrange components in distinct sections (like a composed salad) so colors pop.
• Height matters: Stack some elements (spiraled zucchini or kelp noodles) to add volume.
• Finish with microgreens and herbs scattered on top for a restaurant finish.
• Serve in shallow bowls rather than deep ones; it makes everything easier to pick up with chopsticks or a fork.

Frequently asked questions

Is this truly raw?

• Yes — all ingredients and methods here can be raw. If you choose to crisp rice paper in an oven or dehydrate mushrooms at higher temps, that’s a cooked element. For strict raw, avoid heating above ~118°F (48°C).

Can I use store-bought sauces?

• Absolutely. Look for minimal-ingredient tamari or coconut aminos, and check for added sugars if you want to keep a lean flavor profile. Homemade is fresher and lets you control acidity and salt.

How do I make this gluten-free?

• Use coconut aminos instead of tamari and ensure vermicelli is rice-based (or use kelp noodles).

What are good swaps for almond butter?

• Sunflower seed butter is excellent for nut-free diets. Tahini (sesame paste) changes the flavor to a more Middle Eastern profile.

How long does this keep?

• Components keep 2–4 days refrigerated; the assembled bowl is best eaten immediately.

Flavor combos and seasoning ideas to experiment with

• Sassy citrus: Lime + orange zest + a dash of rice vinegar.
• Smoky sesame: Add liquid smoked paprika (not raw) — better to use smoked salt or a touch of toasted sesame oil.
• Herbal lift: Use cilantro + Thai basil + mint for Southeast Asian notes; parsley + dill for Mediterranean.
• Sweet-heat: Maple syrup + minced chile + lime.

Final notes — why you should make this

The Raw Vegan Spring Rolls Bowl Recipe is flexible, visually stunning, nutrient-dense, and endlessly adaptable. It captures the essential joy of spring rolls — lightness, crunch, fresh herbs, and a lively sauce — while delivering it in a bowl that’s easier to eat, scale, and make-ahead. Whether you’re feeding a crowd, meal-prepping for the week, or exploring raw cuisine, this bowl is a reliable, delicious choice that makes healthy eating feel celebratory.

Raw Vegan Spring Rolls Bowl Recipe

A bright, crunchy, and refreshing Raw Vegan Spring Rolls Bowl Recipe loaded with fresh vegetables, herbs, and a creamy almond-ginger dressing. Naturally plant-based, gluten-free, and perfect for a nourishing lunch or dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 380 kcal

Ingredients

  

For the Bowl

• 4 cups shredded napa cabbage or red cabbage
• 2 medium carrots julienned
• 1 large cucumber seeded and cut into matchsticks
• 1 cup thinly sliced red bell pepper
• 1 cup sprouted mung beans or sprouted lentils
• 1 large avocado sliced
• 1 cup kelp noodles or spiralized zucchini
• ½ cup thinly sliced radish optional
• ¼ cup chopped cashews or raw sunflower seeds
• ½ cup fresh herbs mint, cilantro, Thai basil
• 2 scallions thinly sliced
• Lime wedges for serving
• Optional: Rice paper strips softened for added texture

Almond-Ginger Dressing

• ¾ cup raw almond butter
• 2 tbsp tamari or coconut aminos
• 2 tbsp fresh lime juice
• 2 tsp grated fresh ginger
• 1 tbsp maple syrup optional
• 1 garlic clove minced (optional)
• ¼ –½ cup water to thin
• Pinch red pepper flakes or minced fresh chili optional

Instructions

 

Prep the Vegetables

• Thinly slice or julienne the cabbage, carrots, cucumber, bell pepper, and radishes. Set aside.

Prepare the Herb Mix

• Roughly chop the fresh herbs and slice the scallions.

Rinse the Kelp Noodles

• Rinse well under cold water. Drain and pat dry to remove excess moisture.
• Make the Almond-Ginger Dressing
• In a bowl or blender, combine almond butter, tamari or coconut aminos, lime juice, ginger, maple syrup, and garlic.
• Add water gradually until the dressing becomes smooth and pourable. Adjust seasonings to taste.

Assemble the Bowl

• Start with a base of kelp noodles or spiralized veggies.
• Arrange the cabbage, carrot, cucumber, bell pepper, sprouts, radish, and avocado in sections around the bowl.

Add the Crunch

• Sprinkle cashews or sunflower seeds over the top. Add softened rice paper strips if using.

Dress and Serve

• Drizzle generously with the almond-ginger dressing. Garnish with fresh herbs, scallions, and lime wedges.
• Serve immediately for the freshest flavor and crunch.

Notes

• Storage: Store ingredients separately for up to 3–4 days. Add avocado and dressing only when ready to serve.
• Nut-Free: Swap almond butter for sunflower seed butter.
• Protein Boost: Add more sprouts, hemp seeds, or a sunflower-seed “pâté.”
• Low-Carb: Replace kelp noodles with zucchini noodles or shredded cabbage.
• Flavour Tip: Extra lime juice instantly brightens the entire bowl.