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. Christin wrote on August 9, 2016

    Is you didn’t have the chili sauce, is there another ingredient you would suggest to replace it?

  2. Angie wrote on June 1, 2016

    I just made this today and it was absolutely delicious! I have made many raw recipes but this was by far one of the best. It was not only flavorful but colorful. I used mostly natural peanut butter for the sauce with about a tbsp. of almond butter. It tasted wonderful! Thank you so much for sharing such an amazing recipe.

    • Susan wrote on June 2, 2016

      So glad you liked it, Angie! It is a favorite of mine, too!

  3. Laura Black wrote on June 8, 2015

    Hey Susan: This looks fantastic. I love the ease and beauty of buddha bowls. I live here on the island of Maui and we’re already having hot, humid days and these one-dish meals are a life saver! Thanks for the inspiration.

  4. Jessie wrote on June 3, 2015

    This was an amazing meal, especially the “peanut” sauce, thanks!


  5. Sarah wrote on June 2, 2015

    This looks delicious! Too bad I’m allergic to walnuts
    Can you recommend an alternative? I was thinking maybe lentils?

    • Susan wrote on June 3, 2015

      You could try almonds! Cheers!

  6. Deborah wrote on May 29, 2015

    Hello, I’m a big fan of your recipes as well as the way you present them ! Such beautiful pictures really make trying these recipes an adventure. I have a question though about avocado, if I may. I’m allergic in that I get the worst cramps if I eat more than a teaspoon. So many raw food recipes call for it, due to it’s high protein level I guess, but are there any alternatives that come to mind for you?
    Many thx in advance for your reply
    And no worries if there aren’t any… I’ll live 🙂

    • Susan wrote on June 2, 2015

      Hi, Deborah, It would depend on the recipe. There isn’t anything that would cover it across the board. Sometimes you can use banana if it is a sweet recipe but that could be really bad in other cases. Cheers!

  7. Shannon wrote on May 28, 2015

    I love this idea! Perfect to take to work for lunch or traveling. I can’t wait to try! Yum! Thank you Susan, once again!

  8. Christine wrote on May 28, 2015

    This would be perfect for dinner! I love spring rolls too — it’s such a good idea to have the ingredients in a bag, ready to go in the fridge!


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