These colorful Spring Roll Bowls have everything you love about classic spring rolls, but without all the work! Rice noodles topped with crunchy, fresh veggies, shrimp, and an incredible peanut sauce.
Bowl recipes are becoming a popular dinner around here. Usually we do rice bowls, these Greek chicken bowls are a personal favorite.
When I want to change things up I swap out the rice and make noodle bowls. I often use rice noodles instead of brown rice when I make these Thai basil chicken bowls.
Rice noodles were also used to make these fresh and filling Spring Roll Bowls. These rainbow bowls are perfect for spring and summer when you want a light, but balanced meal, and one that’s also great if you meal prep.
Ingredients For Spring Roll Bowls
Peanut butter – The star flavor in the peanut sauce. It adds a nutty flavor and creamy texture. Use creamy natural peanut butter if possible.
Lime juice – Gives the peanut sauce a fresh, tart, citrus flavor. Fresh squeezed lime juice is highly recommended.
Honey – The sweetener for the peanut sauce. It can be swapped maple syrup.
Soy sauce – Adds a salty umami flavor to the sauce. Use tamari to make this recipe gluten free and low sodium to control the amount of salt.
Sriracha – Adds a hint of spicy flavor to the sauce. Omit if you are sensitive to spicy food.
Fish sauce – This is a polarizing ingredient and optional if you are totally against it. Despite not smelling great, it actually adds amazing salty, umami, flavor to the sauce and you won’t taste any fishiness once it’s incorporated with the other ingredients.
Fresh ginger – Gives the sauce an amazing fresh, zesty flavor. Grate ginger with a microplane zester. Ground ginger can be used if you prefer. Substitute with 1/4 -1/2 teaspoon.
Garlic – Grate the garlic with a microplane zester so that you aren’t biting into any raw chunks of it. Grating will allow the garlic to basically “melt” into the sauce.
Rice Noodles – The base for these spring roll bowls. Be sure to rinse them under cold water to stop the cooking and rinse off the starch. You can use the thicker Pad Thai style noodles like I did or the traditional thin ones like these.
Shrimp – Juicy, quick cooking, and a source of protein for the spring roll bowls. See below for substitutions if you don’t do shrimp.
Red Bell Peppers – Add crunch and sweetness to the noodle bowls.
Red Cabbage – Also called purple cabbage. It adds a nice pop of color and crunch to the bowls.
Cucumbers – Crunchy and fresh. I suggest using Persian or English cucumbers so you don’t have to peel them.
Carrots – I like to shred the carrots for the bowls using a box grater. You can also cut them into matchsticks if you prefer.
Avocado – Adds a nice creamy element to the bowls. Avocados are also a great source of healthy fat.
Jalapeño – If you love spicy food, add some thinly sliced jalapeños for heat.
Cilantro – Fresh flavor and used as a garnish for the bowls, not necessary, but if you love cilantro add it!
How To Make Spring Roll Bowls
Wash and chop all of the vegetables. You can store them all together in one container or keep them separate.
Cook the rice noodles according to the package instructions and rinse them under cold water.
While the noodles cook, make the peanut sauce. In a bowl whisk together the peanut butter, lime juice, soy sauce, honey, sriracha, fish sauce, ginger, and garlic. Add several tablespoons of warm water to thin out the sauce. Taste if for seasoning and add salt if needed.
Cook the shrimp. Pat the shrimp dry with paper towels and then season them with salt and pepper. Add a tablespoon of oil to a skillet and heat it over medium-high heat.
When the skillet is hot, add in the shrimp and cook them for about 1-2 minutes. Flip them over and cook another minute or until they curl and are opaque. Be careful not to overcook them or the texture will be rubbery.
To assemble the bowls, place some of the rice noodles into a bowl. Top them with some of the veggies, 5-6 shrimp, and drizzle on the peanut sauce. Garnish with cilantro if desired and serve with a lime wedge.
Variations and Substitutions
- Use chicken instead of shrimp or make them vegetarian by leaving off the meat and adding shelled edamame or crispy tofu for protein. To make crispy tofu check out my recipe for sheet pan crispy teriyaki tofu and broccoli.
- If you have a peanut allergy, swap out the peanut butter for almond butter.
- Rice noodles can be replaced with traditional pasta. I recommend spaghetti.
- Change up the veggies. Use green onions, sugar snap peas, edamame, or green cabbage.
I like to store the veggies, shrimp, rice noodles, and sauce in separate containers. This makes it easy for everyone to customize their bowls with the toppings they want.
Be sure to rinse the rice noodles well and let them dry before storing them in an airtight container in the refrigerator. Ultimately they are best the day you cook them, but will still be ok for 2-3 days in the refrigerator. Tossing them in oil can help keep them from sticking together.
More Bowl Recipes
Did you make these Spring Roll Bowls? I’d love if you’d leave a recipe rating and review below.
Spring Roll Bowls
- 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
- 3-4 tablespoons hot water
- 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
- Prep and chop all of the vegetables.
- Cook the rice noodles according to the package instructions and rinse them under cold water.
- While the noodles cook, make the peanut sauce. Whisk together all of the ingredients until smooth and creamy. Taste if for seasoning and add salt if needed.
- Add a little olive oil to a large skillet and heat over medium-high heat. Pat the shrimp dry with paper towels and season them with salt and pepper. Add the shrimp to the skillet and spread them into a single layer. Cook for about 1-2 minutes then flip them over and cook another minute or until they start to curl and are opaque. Remove the skillet from the heat.
- To assemble the bowls, divide the rice noodles into bowls. Top them with equal amounts of the vegetables and shrimp. Drizzle on your desired amount of the peanut sauce. Garnish with cilantro if desired and serve with a lime wedge.
Amount Per Serving: Calories: 629Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 239mgSodium: 1630mgCarbohydrates: 73gFiber: 9gSugar: 17gProtein: 41g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
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