Deconstructed Spring Roll Bowl
Similar to the lettuce boats you can find here, this meal is quick and easy to make, but also is nutrient dense and filling. Not mention, delicious. I find rice paper spring rolls to be one of my favorite quick and healthy meals to make. It’s versatile and can be filled with whatever you have on hand, and the items below are staples in my fridge. As much as I love spring rolls, sometimes they can be a hassle to roll up and if the paper isn’t great, things can go array. I also have a hard time not overstuffing the rolls making them difficult to roll up. Same could be said for my burritos so maybe I’m the issue. This salad bowl is a nice way to get the vibes of a spring roll, without the mess of rolls that fall apart or take a lot of time to make. I just cut and toss everything in one bowl and drizzle TJ’s gyoza sauce on it. I am still working on finding my favorite peanut dressing/sauce for spring rolls or this salad, but for now their gyoza sauce is great. This salad has another staple for me, the naked tofu from TJ’s. No need to cook it and it has a nice flavor to it already. Adds a great taste and protein to any meal. If you aren’t a fan of tofu, I recommend giving this one or the sriracha one a shot. A lot of times restaurants don’t season or precook the tofu and it tastes like a bland sponge. This is tasty and anything but a sponge. It almost has the texture of a pork chop.
What are your favorite things to put in spring rolls? Have you ever tried making them at home? If so, how did it go and what types do you have for being successful with it? Let me know in the comments below!
Thanks for reading,
Jessica
Deconstructed Spring Roll Bowl
Ingredients
- 1 head of lettuce your choice (I like butter, red, and romaine)
- One 5-6 ounce bag of greens (I like TJ’s Power of the Greens, organic spinach, and shredded kale)
- 2 packs of Trader Joe’s Baked Tofu (I prefer the teriyaki flavored one, but the sriracha one is good too. It can take away from the meal with it’s strong flavor but it’s got a good flavor)
- One 9 ounce pack of TJ’s shelled fresh edamame (it is in the cold produce area. You could use frozen ones that you defrosted first)
- 2 avocados diced
- 2 C shredded cabbage (I use whichever I have on hand or if I am lazy, I’ll get the shredded cabbage/carrot mix)
- 2 C shredded carrot
- 2 C diced cucumber
- ½ C diced green onion
- Drizzle of Trader Joe’s Gyoza Dipping Sauce (2-3 TBSP)
- Sprinkle of Trader Joe’s Everything But The Bagel Seasoning
Instructions
- Wash and chop up the head of lettuce and place equal amounts of it in the four bowls. Do the same with the bag of spring mix. One pack of baked tofu comes with two small blocks and I use one block for each salad. Cut the block in half down the center and long ways down the side. Cube up the slices and drop in the bowl. Cut and drop in the rest of the ingredients and drizzle the gyoza sauce all over. It’s thick and comes out fast in the bottle, so I usually pour it into a measuring spoon and pour it over. Sprinkle with EBTBS, toss and serve.
- This makes a great meal for a work lunch, or meal on the go. I just cut everything but the avocado and put the dressing on the side. It takes no time at all to cut the avocado and pour the dressing over the meal.
- Enjoy!
