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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.
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Prep Time 30 minutes
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.