This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!
Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer Salmon Bites, or Greek Burgers!
Spring Roll Bowls are Quick and Genius
Spring Roll Bowls are Quick and GeniusWe created these Spring Roll Bowls as a convenient way to get the delicious flavors of Fresh Spring Rolls, without the work. Everything is thrown in a bowl and drizzled with a homemade peanut sauce that will make your tastebuds sing! They’re perfectly practical for weeknight enjoyment, and just look how pretty they are.
Ever since our trip to Southeast Asia I’ve been craving all of our favorite Vietnamese and Thai inspired recipes (like Pho and Banh Mi Sandwiches). Any of those flavors I can mimic, bring my right back to that amazing experience! (You can find our travel itinerary, here).
How to Make Spring Roll Bowls:
Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.
Prepare Noodles and Serve: Cook noodles according to package instructions. Drain and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!
Make Ahead Instructions:
To Make Ahead: Chop veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together and harden.
More “Bowl” Recipes:
- Tahini Chicken Bowls
- Hawaiian Bowls
- Bulgogi Bowls (Bibimbap)
- BBQ Chicken Bowls
- Fajita Bowls
- Harvest Bowls
- Chicken Shawarma Bowls
- Caribbean Jerk Chicken Bowls
- Korean Ground Beef Bowls
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Recipe
Spring Roll Bowl
Equipment
Ingredients
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 Tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- 2 teaspoons garlic , minced
- 2 teaspoons Sriracha hot sauce
- 2 Tablespoons rice wine vinegar
- 3-4 Tablespoons warm water , or more as needed to thin
Spring Roll Bowls:
- 14 ounces dry rice noodles
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped fresh cilantro
- 2 serrano peppers , chopped (seeds and veins removed)
- 2/3 cup dry roasted peanuts , chopped
- 1 avocado , peeled and thinly sliced
- 1 large carrot , shredded
- 1 bell pepper red or orange, chopped
- 1 English cucumber , sliced
- 1 mango , peeled and sliced into chunks
- 1/2 cup sweet chili sauce ,or more, to taste
- 2 cups Protein of choice: cooked chicken, shrimp or crispy tofu , optional
Instructions
- Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.
- Chop all vegetables and fresh herbs.
- Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.
- Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.
Notes
Nutrition
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I originally shared this recipe July 2016. Updated June 2022 and May 2024.
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The added pasta was too much pasta for the amount of salad. I’d cut it in half, at least. But the salad and dressing, with less pasta, was amazing!!
I made this tonight with ground pork. It was delicious even though my fresh basil died and i had to use dried. Also, I misplaced my serrano peppers, LOL, so I didn’t use them. Will make again!!!
I made this tonight and added some pineapple chicken meatballs we had in the fridge. I love all the fresh herbs and veggies! My new favorite. I can’t wait to have it again!
We had this for dinner tonight. I added tofu and it was delicious!!! We had to use almond butter and chopped cashews because my husband is allergic to peanuts.It would be great with shrimp too. Thank You for another great recipe.
We all liked this and my kids especially. My 9 year old asked me to make it again while eating it. 😀
We did it with tofu and for the kids i left out the sweet chili sauce drizzle but did add it to the noodles.
So good! The kids even liked it 🙂 thank you!
So easy, and delicious! A keeper for sure, a summer staple!
Great summer dish! Cold, crunchy with a nice warm flavor.
So good! A great mix of heat and peanut flavors. The herbs made the dish so flavorful. Loved the cool ingredients such as mango and cucumber also. Great dish, now that I know how to make it 🙂
This is my new favorite recipe. What a great blend of flavors and so many healthy ingredients!