Your whole food, plant-based life.

Raw Vegan Spring Rolls Bowl

I love making spring rolls. I love them so much that I often keep a bag of my spring roll mix in the fridge for impromptu spring roll addiction easement (wink).

Taking this little addiction of mine into the latest trend…the “Buddha Bowl”, it wasn’t too hard to make the leap to a spring roll bowl. It’s easy to put together and has all the taste of the spring rolls without the labor and rice wrappers. Which I didn’t miss.


Raw Vegan Spring Roll Bowl


My favorite mix is carrots, scallions, cabbage, avocado and snow peas. You can pre-mix everything but the avocado and keep that for more than a week in the refrigerator. Just add the avocado right before you use the mix and it will be fresh.

The “peanut” sauce dressing is actually made from fresh almond butter. And in this recipe, the sweetness comes from dates! All whole foods for this recipe.


Raw Vegan Spring Roll Bowl
Coconut Aminos
Coconut Aminos are sweeter and not as potent as soy sauce. If you use soy, add a little at a time to taste.
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  1. Kaiti wrote on July 22, 2017

    I have made this several times- I love how easy it is and keeps fresh for so long! Definitely a favourite work lunch 🙂

    • Susan wrote on July 22, 2017

      I am so glad to hear that! Thanks for letting me know. 🙂

  2. Ronda wrote on May 7, 2017

    How s this called a vegan recipe when there is honey in the dressings?

    • Susan wrote on May 7, 2017

      I am not sure where you are seeing honey in the ingredients.

      • Susan wrote on May 7, 2017

        Ah…in the almond butter. It is stated that it is optional. Just leave it out.


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