Edamame Spring Roll Bowl
Inspired by the flavors of a fresh spring roll, this vibrant plant-based bowl features rice vermicelli noodles tossed with tangy tamarind-chili sauce, surrounded by edamame, shredded cabbage, sweet corn, and crisp carrots. A scatter of fresh cilantro adds brightness. It’s served with Chef Hong’s sweet chili vinaigrette—a punchy, dressing made with maple, cider vinegar, and chopped roasted cashews. Light but layered, it’s a feel-good meal designed to fuel and uplift.
Nutritional facts
Protein
13g
Carbs
81g
Calories
460kcal
Fat
11g
Ingredients
Rice Noodles, Canned Corn, Edamame, Carrots, Cabbage, Red Cabbage, Cashews, Sauce, Tamarind Sweet Chili, Hong Thaimee, Apple Cider Vinegar, Maple Syrup, Cilantro
Contains cashews, soybeans.
Reviews
4.5
Based on 140 reviews
I ate this warm because the weather was so unusually chilly. Heated 2 min in micro, added sauce, heated 1 more minute. Delish! Could have used more rice noodles.
Bonnie · 08/31/25
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong's cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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