Spring Roll Bowls Recipe

If there’s one dish that feels like a little celebration of colors, textures, and bold flavors, it’s this spring roll bowl recipe. Think of it as the deconstructed, low-maintenance version of your favorite fresh spring rolls—minus the tricky rice paper wrapping. Everything you love about those rolls is here: vibrant veggies, tender shrimp, creamy avocado, and the star of the show—a rich, zesty peanut sauce that ties it all together. This dish is perfect for busy weeknights when you want something fresh, light, and incredibly satisfying.

Spring Roll Bowls Recipe

I still remember the first time I made this recipe for my family. It was a lazy Sunday afternoon, and I was experimenting in the kitchen, trying to recreate the flavors of my favorite Thai spring rolls. Halfway through, I realized I didn’t have rice paper on hand, but the pile of prepped veggies and cooked shrimp was too good to waste. So, I decided to toss everything over a bed of rice noodles and drizzle on the peanut sauce. The result? A vibrant bowl that felt just as indulgent as the original, but easier to make. My family loved it so much that it became a regular part of our meal rotation, and now I’m sharing it with you!

The origin story of spring roll bowls

Spring rolls have their roots in East and Southeast Asia, where they’re traditionally served as appetizers or snacks. From crispy fried versions in China to fresh, rice paper-wrapped varieties in Vietnam, these rolls have evolved into countless forms over the years. The fresh spring roll, often loaded with shrimp, herbs, and crunchy veggies, is what inspired this bowl version. While the classic roll is all about balance and hand-held convenience, this deconstructed take keeps the balance but swaps convenience for ease of assembly.

Let’s talk ingredients: fresh, colorful, and flexible

The magic of this dish lies in its ingredients. Here’s why they’re important and how you can tweak them to suit your taste:

  • Peanut butter: The base of the sauce, bringing creamy richness. If you’re allergic to peanuts, try almond butter or sunflower seed butter instead.
  • Fresh lime juice: Adds brightness and zing to the sauce. Use freshly squeezed lime for the best flavor—bottled juice just isn’t the same.
  • Honey: Balances the tanginess. For a vegan version, swap it with agave syrup or maple syrup.
  • Shrimp: The protein star of this dish. You can substitute with grilled chicken, tofu, or even tempeh for a vegetarian option.
  • Rice noodles: These soak up the peanut sauce beautifully. Glass noodles or even spiralized zucchini can work as gluten-free alternatives.
  • Veggies: Shredded carrots, red bell pepper, cucumber, red cabbage, and avocado provide crunch, color, and creaminess. Feel free to swap or add whatever you have—spinach, snap peas, or edamame would be great too.
  • Jalapeño: Brings a touch of heat. If you’re not a fan of spicy food, skip it or use thinly sliced bell pepper instead.

The beauty of this dish is how customizable it is. Don’t have one of the veggies? No problem—just use what’s in your fridge.

Spring Roll Bowls Recipe

Kitchen gear: what you need to make it easy

This recipe doesn’t require anything fancy, which is part of its charm. Here’s what will come in handy:

  • A sharp knife: For slicing and dicing all those veggies. A mandoline slicer can also help for perfectly thin cabbage and cucumber slices.
  • Mixing bowl: To whisk together the peanut sauce until creamy.
  • Large skillet: For cooking the shrimp quickly and evenly. Nonstick works great here, but stainless steel will do the job, too.
  • Tongs or a slotted spoon: Makes flipping the shrimp and assembling the bowls easier.

No specialized tools here—just the basics you probably already have in your kitchen.

Step-by-step: making the perfect spring roll bowls

  1. Prep the veggies: Start by slicing, shredding, and chopping all your veggies. This is where you can channel your inner food stylist—cut them into thin strips or bite-sized pieces to make the bowls easy to eat.
  2. Cook the rice noodles: Boil them according to the package instructions (usually just a few minutes) and rinse them under cold water to prevent sticking. I’ve forgotten to rinse them before, and let me tell you, clumpy noodles aren’t fun.
  3. Make the peanut sauce: Whisk together the peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce (if using), ginger, garlic, and hot water. Add the water a tablespoon at a time until it’s smooth and pourable. Taste as you go—this sauce is all about balance. Too tangy? Add a touch more honey. Not enough kick? A little extra sriracha will do the trick.
  4. Cook the shrimp: Heat a splash of olive oil in a skillet over medium-high heat. Pat the shrimp dry (this helps them sear nicely) and season with salt and pepper. Cook them for 1-2 minutes on each side until they’re opaque and slightly curled. Don’t overcook them—they’ll get rubbery fast!
  5. Assemble the bowls: Divide the rice noodles between bowls and layer on the veggies and shrimp. Drizzle the peanut sauce generously over everything. Garnish with fresh cilantro, lime wedges, and a few slices of jalapeño if you’re feeling spicy.
Spring Roll Bowls Recipe

Variations to try

  • Vegan version: Swap the shrimp for crispy tofu or roasted chickpeas. Use tamari instead of soy sauce and skip the fish sauce in the peanut sauce.
  • Low-carb: Replace the rice noodles with spiralized zucchini or shredded cabbage.
  • Nut-free: Use sunflower seed butter in the sauce and sprinkle toasted sesame seeds on top for crunch.
  • Seasonal twists: In the summer, add fresh mango slices for a tropical vibe. In the fall, roasted butternut squash pairs surprisingly well with the peanut sauce.
  • International flair: Try swapping the peanut sauce for a sesame-soy dressing for a Japanese-inspired bowl, or go Mediterranean with a lemon-tahini sauce and grilled halloumi.

Serving and presentation tips

To make these bowls dinner-party worthy, arrange the veggies in neat sections on top of the noodles, almost like a rainbow. Sprinkle on some sesame seeds or crushed peanuts for extra texture. Serve with a lime wedge on the side and a sprig of cilantro for a pop of green. Pair it with a light side, like miso soup or a small cucumber salad, to keep things fresh and balanced.

Drinks to pair with your spring roll bowls

A crisp, chilled white wine like Sauvignon Blanc or Riesling is a great match for the bold flavors of this dish. Prefer beer? Go for a light, citrusy lager or wheat beer. If you’re keeping it non-alcoholic, sparkling water with a squeeze of lime or a refreshing iced green tea works beautifully.

Storage and reheating tips

If you have leftovers, store the components separately for the best results. Keep the peanut sauce in an airtight container in the fridge for up to a week. The cooked shrimp will stay fresh for 2-3 days in the fridge, but the veggies are best eaten within a day or two. To reheat, warm the shrimp in a skillet or microwave, but keep the noodles and veggies cold for a refreshing contrast.

Scaling the recipe for any occasion

Whether you’re cooking for one or feeding a crowd, this recipe is easy to adjust. For single servings, just divide the ingredients proportionally. If you’re doubling or tripling the recipe, make the peanut sauce in a blender to save time and ensure a smooth consistency. Just be ready to slice a lot of veggies—it’s worth it!

Encouragement to try it out

I can’t wait for you to try these spring roll bowls. They’re colorful, versatile, and packed with flavor—everything you need to brighten up your next meal. Don’t be afraid to make it your own and play around with the ingredients. Once you’ve made it, you’ll see why it’s a family favorite in my house.

Spring Roll Bowls Recipe

Frequently asked questions

1. Can I make this ahead of time?
Absolutely! Prep the veggies, sauce, and shrimp ahead, but keep them separate until you’re ready to eat. Assemble the bowls just before serving for the freshest results.

2. Can I use chicken instead of shrimp?
Yes! Grilled or sautéed chicken works wonderfully. Just season it with salt and pepper, or even a little soy sauce for extra flavor.

3. What if I don’t like spicy food?
No problem—just skip the sriracha and jalapeño. The peanut sauce will still be creamy and delicious without the heat.

4. Are rice noodles gluten-free?
Most rice noodles are naturally gluten-free, but double-check the package to be sure. Tamari is a great gluten-free substitute for soy sauce.

5. How can I make this meal more filling?
Add a soft-boiled egg or some edamame for extra protein, or sprinkle on some roasted peanuts or cashews for a satisfying crunch.

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Spring Roll Bowls Recipe

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Brighten up mealtime with these spring roll bowls! Packed with shrimp, fresh veggies, and creamy peanut sauce, they’re a must-try.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

Peanut Sauce

  • 1/3 cup natural peanut butter
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce tamari for gluten-free
  • 1 teaspoon sriracha
  • 1/2 teaspoon fish sauce optional
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon grated garlic
  • 34 tablespoons hot water

Other Ingredients

  • 1 pound peeled and deveined shrimp
  • 8 ounces uncooked rice noodles
  • 1 avocado peeled and sliced
  • 1 cup shredded carrots
  • 1 red bell pepper sliced
  • 1 cup sliced cucumbers
  • 1 cup thinly sliced red cabbage
  • 1 jalapeño sliced thin

Instructions

  • Prep the veggies: Start by slicing, shredding, and chopping all your veggies. This is where you can channel your inner food stylist—cut them into thin strips or bite-sized pieces to make the bowls easy to eat.
  • Cook the rice noodles: Boil them according to the package instructions (usually just a few minutes) and rinse them under cold water to prevent sticking. I’ve forgotten to rinse them before, and let me tell you, clumpy noodles aren’t fun.
  • Make the peanut sauce: Whisk together the peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce (if using), ginger, garlic, and hot water. Add the water a tablespoon at a time until it’s smooth and pourable. Taste as you go—this sauce is all about balance. Too tangy? Add a touch more honey. Not enough kick? A little extra sriracha will do the trick.
  • Cook the shrimp: Heat a splash of olive oil in a skillet over medium-high heat. Pat the shrimp dry (this helps them sear nicely) and season with salt and pepper. Cook them for 1-2 minutes on each side until they’re opaque and slightly curled. Don’t overcook them—they’ll get rubbery fast!
  • Assemble the bowls: Divide the rice noodles between bowls and layer on the veggies and shrimp. Drizzle the peanut sauce generously over everything. Garnish with fresh cilantro, lime wedges, and a few slices of jalapeño if you’re feeling spicy.

Notes

Serving and presentation tips

To make these bowls dinner-party worthy, arrange the veggies in neat sections on top of the noodles, almost like a rainbow. Sprinkle on some sesame seeds or crushed peanuts for extra texture. Serve with a lime wedge on the side and a sprig of cilantro for a pop of green. Pair it with a light side, like miso soup or a small cucumber salad, to keep things fresh and balanced.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: dinner

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