Step 1: Prepare the Slow Cooker Base

1. In the slow cooker, combine 1 cup matchstick carrots, 1 cup shredded purple cabbage, 1 thinly sliced red bell pepper, 2 tbsp soy sauce, ½ cup vegetable broth, and 1 tsp grated ginger. If using optional protein (1 lb tofu, chicken, or shrimp), add it now, ensuring it’s cubed or sliced evenly.

2. Stir gently to coat. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender but not mushy and the protein (if used) is cooked through (chicken/tofu: 165°F/74°C; shrimp: pink and opaque).

3. If the mixture is too watery, drain excess liquid or thicken with a slurry (1 tsp cornstarch + 1 tbsp water) in the last 30 minutes on high (optional). Set to “keep warm.”

   • Tip: Cut vegetables uniformly for even cooking. Use a slow cooker liner for easy cleanup. For shrimp, add in the last 1-2 hours on low to avoid overcooking.

Step 2: Cook the Noodles or Rice

1. About 15 minutes before the slow cooker base is done, prepare 1 cup rice noodles or jasmine rice. For noodles: Soak in hot water for 5-10 minutes (per package instructions) or boil briefly, then drain. For rice: Cook in a pot with 2 cups water for 15-20 minutes until fluffy.

2. Toss with 1 tsp olive oil to prevent sticking. Set aside and keep warm.

   • Tip: Undercook noodles slightly to avoid mushiness. Reserve ¼ cup cooking water for sauce consistency if needed. Use a colander for easy draining.

Step 3: Prepare the Peanut Sauce

1. In a small bowl, whisk together ¼ cup creamy peanut butter, 4 tsp reduced sodium soy sauce, 1 tbsp lime juice, 2 tsp brown sugar, 1 tsp chili garlic sauce, and 1 tsp grated ginger.

2. Add 2-3 tbsp water, whisking until the sauce reaches a smooth, pourable consistency. Adjust with more chili sauce for heat or lime juice for tanginess. Set aside.

   • Tip: Warm peanut butter slightly for easier mixing. Taste and adjust seasoning to balance sweet, salty, and spicy. Store extra sauce in the fridge for up to 5 days.

Step 4: Assemble the Bowls

1. Divide the cooked rice noodles or jasmine rice among 4 bowls, creating a base (about ¾ cup per serving).

2. Spoon the slow-cooked vegetable and protein mixture over the noodles or rice, ensuring each bowl gets a balance of carrots, cabbage, and bell peppers (about ¾ cup per serving).

3. Top each bowl with torn green leaf lettuce (1-2 leaves), 2 tbsp fresh basil leaves, 2 tbsp fresh mint leaves, 2 tbsp chopped cilantro, ¼ of the cucumber matchsticks, and ¼ of the sliced avocado. Season lightly with kosher salt and black pepper.

4. Drizzle each bowl with 1-2 tbsp peanut sauce, reserving extra for serving.

   • Tip: Prep fresh toppings just before serving to maintain crunch. Arrange toppings in sections for a colorful, Instagram-worthy presentation.

Step 5: Serve

1. Serve the vegetable spring roll bowls warm, with extra peanut sauce on the side for drizzling. Pair with chopsticks or forks for easy eating.

2. Accompany with a side of edamame, a Thai cucumber salad, or fresh fruit for a complete meal. Serve with iced tea, coconut water, or a Thai iced tea for a refreshing touch.

   • Tip: Present bowls with vibrant toppings visible—green herbs, purple cabbage, and creamy avocado—for a stunning look. Warm bowls slightly for a cozy feel. Offer extra chili sauce for spice lovers.