Spring Roll Bowls Recipe

If you’ve ever loved the idea of spring rolls but not the effort of wrapping them, this recipe is for you. These spring roll bowls bring all the fresh, vibrant flavors of traditional spring rolls into a no-fuss bowl format. They’re light yet satisfying, bursting with color, and drizzled with a creamy, tangy peanut sauce that will have you licking the spoon. Perfect for busy weeknights or a casual lunch, these bowls are healthy comfort food at its finest.

this RECIPE

I remember the first time I made these; it was one of those “clean out the fridge” moments that turned into a happy accident. I had leftover shrimp from tacos, half a head of cabbage from slaw, and a lonely cucumber that was begging to be used. Tossing it all together over some rice noodles, I made a quick peanut sauce and hoped for the best. Let me just say, this dish had me scraping the bowl clean and declaring it a new weeknight staple.

A quick peek into spring rolls

Spring rolls originated in East and Southeast Asia, where they’re often enjoyed as a fresh appetizer or snack. Traditionally wrapped in thin rice paper, they’re filled with crunchy vegetables, fresh herbs, and sometimes shrimp or pork. Over the years, spring rolls have been reimagined in countless ways, including fried versions and now this deconstructed bowl. While these bowls skip the rice paper wrapper, they pack all the same fresh ingredients and textures into a single, easy-to-eat dish.

Let’s talk ingredients: the stars of the bowl

• Peanut butter: This is the creamy base of the peanut sauce. Natural peanut butter works best since it has no added sugar or oils. Almond butter can be swapped in if you prefer.
• Lime juice: Freshly squeezed lime juice brightens the sauce and adds zing. In a pinch, lemon juice will do, but lime is key to the spring roll vibe.
• Honey: Adds a touch of sweetness to balance the tangy and salty flavors. Maple syrup is a great vegan alternative.
• Soy sauce: For that savory umami punch. Tamari is perfect if you need a gluten-free option.
• Fresh ginger and garlic: These add aromatic depth to the sauce. Grating them finely is key for smoothness.
• Shrimp: Provides protein and pairs beautifully with the peanut sauce. If you’re not a fan of seafood, grilled chicken or tofu works wonderfully too.
• Rice noodles: The base of the dish, rice noodles are light and slightly chewy. Glass noodles or even spiralized zucchini can be used as substitutes.
• Veggies: A mix of shredded carrots, red bell pepper, cucumber, red cabbage, and jalapeño give the dish crunch, color, and freshness. Feel free to mix and match with what you have on hand, like snap peas or radishes.

Kitchen gear: What you need

You won’t need any fancy tools for this recipe, but a few basics make things easier:

• Large skillet: Essential for quickly cooking the shrimp. A nonstick skillet is ideal, but stainless steel works too if you add a bit more oil.
• Whisk: For blending the peanut sauce into creamy perfection. If you don’t have one, a fork works in a pinch.
• Vegetable peeler: Great for shredding carrots or making cucumber ribbons if you want to get fancy.
• Fine grater: For grating the fresh ginger and garlic. A microplane zester is my favorite for this task.

Step-by-step: How to make spring roll bowls

1. Prep the veggies
   Start by chopping and slicing all your vegetables. Having everything prepped ahead of time makes assembly a breeze. Pro tip: Slice the veggies thinly for the best texture in each bite.
2. Cook the rice noodles
   Boil the noodles according to the package instructions, then rinse them under cold water to stop the cooking and keep them from sticking. Drizzle with a touch of oil if you’re worried about clumping.
3. Make the peanut sauce
   In a small bowl, whisk together the peanut butter, lime juice, honey, soy sauce, sriracha, fish sauce (if using), ginger, and garlic. Add 3-4 tablespoons of hot water, one tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust as needed—maybe a little more lime for tang or sriracha for heat.
4. Cook the shrimp
   Heat a little olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt and pepper. Add them to the skillet in a single layer and cook for 1-2 minutes per side until they’re pink and opaque. Don’t overcook—shrimp go from perfect to rubbery in seconds!
5. Assemble the bowls
   Divide the rice noodles into serving bowls. Arrange the veggies and shrimp on top, like a colorful mosaic. Drizzle generously with the peanut sauce and garnish with fresh cilantro if you like. Serve with a lime wedge for that extra zing.

Variations to make it your own

• Vegan version: Swap the shrimp for crispy tofu or tempeh. Use maple syrup instead of honey, and skip the fish sauce.
• Low-carb: Replace the rice noodles with spiralized zucchini or shirataki noodles.
• Spicy twist: Add extra sriracha to the peanut sauce or sprinkle some chili flakes on top.
• Seasonal veggies: Use what’s fresh and in season—think asparagus in spring or roasted sweet potatoes in fall.
• International flavors: For a Thai-inspired bowl, add a sprinkle of crushed peanuts and fresh Thai basil. Or try a Vietnamese spin with a splash of rice vinegar and fresh mint leaves.

How to serve and impress your guests

When serving, aim for that Instagram-worthy presentation. Arrange the veggies in neat sections over the noodles, letting the colors shine. A drizzle of peanut sauce ties everything together, and a sprinkle of sesame seeds or chopped peanuts adds crunch. Pair these bowls with some crispy spring rolls on the side or a light miso soup.

Drinks to pair with spring roll bowls

For a non-alcoholic option, try a refreshing iced green tea or a citrusy sparkling water. If you’re in the mood for wine, a crisp Sauvignon Blanc or a slightly sweet Riesling balances the peanut sauce beautifully. Beer lovers, reach for a light lager or a citrusy IPA.

Storage and reheating tips

These bowls are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Keep the peanut sauce separate to prevent the veggies from getting soggy. When reheating the noodles and shrimp, use the microwave in short bursts or toss them quickly in a skillet. Add a splash of water to the peanut sauce if it thickens in the fridge.

Scaling the recipe for any crowd

This recipe serves 4 but can easily be halved for a solo meal or doubled to feed a crowd. Just be mindful of skillet size when cooking shrimp—overcrowding will steam them instead of giving them that delicious sear.

Potential hiccups (and how to avoid them)

• Sticky noodles: Rinse them well under cold water and toss with a bit of oil.
• Too-thick peanut sauce: Add more hot water, one tablespoon at a time, until it loosens up.
• Overcooked shrimp: Keep an eye on them—they cook in just 2-3 minutes!

Give this recipe a try!

Spring roll bowls are a celebration of fresh, vibrant ingredients with minimal fuss. Whether you’re meal-prepping for the week or throwing together a quick dinner, these bowls are endlessly adaptable and oh-so-satisfying. Don’t be afraid to experiment with your favorite veggies, proteins, or spice levels—make it your own and enjoy every bite.

Frequently asked questions

1. Can I make the peanut sauce ahead of time?
Absolutely! Store it in an airtight container in the fridge for up to a week. Just give it a good stir before using.

2. What’s a good substitute for shrimp?
Grilled chicken, tofu, or even seared scallops work beautifully in this recipe.

3. Are these bowls gluten-free?
Yes, if you use gluten-free tamari instead of soy sauce.

4. Can I make these spicy?
Definitely! Add more sriracha to the sauce or sprinkle sliced chili peppers on top.

5. What’s the best way to store leftovers?
Keep the noodles, veggies, shrimp, and sauce in separate containers. Assemble just before eating to keep everything fresh.

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