If you love the fresh flavors and vibrant textures of traditional spring rolls but want a quicker, easier way to enjoy them without the wrapping fuss, this Spring Roll in a Bowl Recipe is your new best friend. It brings all the best elements of classic spring rolls—crisp vegetables, savory shrimp, bright herbs, and delicious sauces—tossed together in one colorful, satisfying bowl. It’s fresh, fun, and surprisingly simple, perfect for busy weeknights or casual gatherings where you want something light yet packed with flavor.
Ingredients You’ll Need
Each ingredient in this Spring Roll in a Bowl Recipe plays a key role in building layers of taste, texture, and color, making the dish both visually stunning and irresistible. From tender shrimp and delicate noodles to crisp veggies and fresh herbs, everything works together in harmony.
- Shrimp (1 pound): Peeled and deveined shrimp provide juicy, tender protein with a touch of sweetness that balances the fresh vegetables.
- Soy sauce or Tamari (4 tablespoons, divided): Adds umami depth and a savory saltiness that enhances the marinade and sauces.
- Vermicelli rice noodles (8 ounces): Light and delicate, these noodles soak up the sauces beautifully and offer a perfectly chewy texture.
- Avocado oil (4 tablespoons, divided): A mild, heart-healthy oil that’s great for searing shrimp and keeps the noodles glossy without overpowering flavors.
- Salt (1 teaspoon, divided): Essential for seasoning shrimp and noodles to bring out their natural flavors.
- Fish sauce (2 tablespoons): Delivers authentic Southeast Asian depth and a hint of briny tang in the vinegar sauce.
- Warm water (½ cup + more if needed): Used to adjust the consistency of sauces to a perfect pourable texture.
- Brown sugar (2 tablespoons, divided): Balances acidity and adds a subtle caramel sweetness to the sauces.
- Lime juice (2 tablespoons): Brings bright, zesty citrus notes that brighten the entire bowl.
- Rice vinegar (3 teaspoons, divided): Adds mild acidity and a touch of tartness to both dressings.
- Sriracha (1 ½ teaspoons, divided, optional): For a gentle spicy kick that livens up the peanut and vinegar sauces.
- Garlic (2 cloves, finely minced, divided): Adds aromatic pungency and depth to the sauces.
- Peanut butter (¼ cup, smooth): Creates a rich, creamy peanut sauce that contrasts beautifully with the fresh veggies.
- Red cabbage (1 cup, thinly sliced): Crisp and colorful, it adds crunch and vibrant purple hues.
- Carrots (2, peeled and thinly sliced): Sweet and crunchy, they bring a bright orange pop to every bite.
- English cucumber (1, thinly sliced): Provides cool freshness and crisp texture.
- Cilantro (½ cup, chopped): Brings an herbal brightness that feels instantly refreshing.
- Fresh mint leaves (¼ cup, thinly sliced): Adds a cooling, fragrant lift.
- Fresh basil leaves (¼ cup, thinly sliced): Offers a slightly sweet, aromatic twist to finish the bowl.
How to Make Spring Roll in a Bowl Recipe
Step 1: Marinate the Shrimp
Begin by tossing the shrimp in a tablespoon of soy sauce to give them a savory base. Letting them sit for 10 minutes helps the flavor seep in while you prepare the other components. This simple marinade instantly boosts the shrimp’s taste without overwhelming their delicate sweetness.
Step 2: Cook the Rice Noodles
While the shrimp marinates, cook the vermicelli rice noodles according to the package directions. Once cooked, rinse them with cold water to stop the cooking and cool them down. Drizzle with avocado oil and sprinkle with salt to prevent sticking and add subtle flavor. These noodles form the light and springy base of your bowl.
Step 3: Sear the Shrimp
Heat avocado oil in a skillet over medium-high heat until shimmering. Add the shrimp in a single layer, seasoning them with salt. Cook for about two minutes on each side until they turn opaque and curl slightly. This quick sear locks in juicy texture while giving the shrimp a beautiful color and slight caramelization.
Step 4: Prepare the Vinegar Sauce
In a medium bowl, whisk together fish sauce, soy sauce, warm water, brown sugar, lime juice, rice vinegar, sriracha (if using), and a minced garlic clove. Whisk until the sugar dissolves to create a tangy, savory dressing with a hint of heat that perfectly coats the noodles and vegetables.
Step 5: Make the Peanut Sauce
In another bowl, combine smooth peanut butter, soy sauce, brown sugar, rice vinegar, minced garlic, sriracha (optional), and gradually whisk in water until you get a luscious, pourable sauce. This creamy peanut dressing adds richness and a nutty depth that complements the fresh herbs and shrimp beautifully.
Step 6: Assemble the Bowls
Divide the cooled noodles between four bowls and toss them with the Vinegar Sauce so each strand is bright and flavorful. Top with the cooked shrimp, red cabbage, carrots, and cucumber slices. Drizzle the peanut sauce generously over everything, then finish by sprinkling with chopped cilantro, mint, and basil for that perfect fresh burst of herbaceous aroma.
How to Serve Spring Roll in a Bowl Recipe
Garnishes
The fresh herbs—cilantro, mint, and basil—are the stars when it comes to garnishing your bowl. Their fragrant, leafy brightness balances the rich peanut sauce and zesty vinegar dressing. A squeeze of extra lime juice or a sprinkle of crushed peanuts can also add an exciting finishing touch.
Side Dishes
This dish shines as a complete meal on its own but pairing it with a light, crisp green salad or steamed edamame beans makes for a delightful Asian-inspired spread. For a heartier occasion, simple grilled vegetables or a bowl of miso soup complements the fresh flavors perfectly.
Creative Ways to Present
Try serving your Spring Roll in a Bowl Recipe in individual mason jars for an adorable picnic or party presentation. Layer the noodles, vegetables, shrimp, and sauces, then toss before eating. You can also turn it into a delightful lettuce wrap alternative by spooning the bowl ingredients into crisp butter lettuce leaves for a handheld treat.
Make Ahead and Storage
Storing Leftovers
Store leftover ingredients separately in airtight containers to keep textures fresh. Cooked shrimp can be refrigerated for up to two days, and vegetables stay crisp when kept cool. Keep sauces in separate containers to avoid sogginess.
Freezing
Freezing this dish is not ideal because fresh herbs and crisp vegetables lose their texture and flavor upon thawing. However, you can freeze cooked shrimp and noodles separately for up to one month—just thaw gently before combining.
Reheating
Reheat the shrimp and noodles gently in a warm skillet or microwave, but avoid overheating to prevent rubberiness. Reassemble with fresh veggies and herbs after warming to keep that vibrant spring roll taste and crunch intact.
FAQs
Can I use chicken instead of shrimp in the Spring Roll in a Bowl Recipe?
Absolutely! Thinly sliced chicken breast or thighs work wonderfully. Marinate and cook in the same way as shrimp for a delicious alternate protein.
Is this dish gluten-free?
Yes! Just be sure to use gluten-free tamari instead of traditional soy sauce for a gluten-free meal.
Can I make this recipe vegetarian or vegan?
Yes! Omit the shrimp and substitute fish sauce with a vegan alternative, such as soy sauce or coconut aminos, and use tofu or tempeh for protein instead.
How spicy is the Spring Roll in a Bowl Recipe?
The spiciness is mild and optional thanks to the sriracha in the sauces. You can adjust or omit it based on your heat preference.
What can I substitute for peanut butter if I have allergies?
Sunflower seed butter or cashew butter are excellent substitutes that offer similar creaminess and nutty flavor.
Final Thoughts
There’s something truly magical about the fresh, bright flavors and vibrant textures that come together in this Spring Roll in a Bowl Recipe. It’s a joyful, fuss-free way to enjoy all the classic touches of spring rolls in a convenient, colorful bowl that’s as fun to eat as it is to make. I hope you give it a try soon and discover how quickly it can become a new favorite in your meal rotation!
Print
Spring Roll in a Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Low Fat
Description
A vibrant and fresh Spring Roll in a Bowl recipe perfect for a quick and satisfying meal, featuring marinated shrimp, rice noodles, fresh veggies, and two flavorful sauces – a tangy Vinegar Sauce and a creamy Peanut Sauce.
Ingredients
Shrimp and Marinade
- 1 pound large shrimp (peeled, deveined, tails removed)
- 4 tablespoons soy sauce or Tamari (divided)
- 1 teaspoon salt (divided)
- 4 tablespoons avocado oil (divided)
Noodles
- 8 ounces vermicelli rice noodles
- ½ teaspoon salt
Vinegar Sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- ¼ cup warm water
- 1 tablespoon brown sugar (packed)
- 2 tablespoons lime juice (from 1–2 limes)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 clove garlic (finely minced)
Peanut Sauce
- ¼ cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar (packed)
- 2 teaspoons rice vinegar
- 1 clove garlic (finely minced)
- ½ teaspoon sriracha (optional)
- ¼ cup warm water (plus more if needed)
Fresh Vegetables and Herbs
- 1 cup red cabbage (thinly sliced)
- 2 carrots (peeled and thinly sliced)
- 1 English cucumber (thinly sliced)
- ½ cup loosely packed cilantro (finely chopped)
- ¼ cup fresh mint leaves (thinly sliced)
- ¼ cup fresh basil leaves (thinly sliced)
Instructions
- Marinate the shrimp: Add the peeled and deveined shrimp to a large bowl and toss with 1 tablespoon of soy sauce. Let them marinate for 10 minutes to absorb the flavors.
- Cook the noodles: Prepare the vermicelli rice noodles according to the package instructions. Drain and rinse under cold water to cool, then drizzle with 1 tablespoon avocado oil and sprinkle ½ teaspoon salt. Toss gently and set aside.
- Sear the shrimp: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, letting excess soy sauce drip off. Sprinkle with ½ teaspoon salt and cook for 2 minutes on each side until shrimp turn opaque and curl up.
- Make the Vinegar Sauce: In a medium bowl, whisk together fish sauce, 2 tablespoons soy sauce, ¼ cup warm water, 1 tablespoon brown sugar, lime juice, 1 tablespoon rice vinegar, 1 teaspoon sriracha if using, and 1 minced garlic clove until the sugar dissolves completely.
- Make the Peanut Sauce: In another medium bowl, combine peanut butter, remaining 1 tablespoon soy sauce, remaining 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 minced garlic clove, and ½ teaspoon sriracha if using. Slowly whisk in ¼ cup warm water, adding 1 tablespoon at a time until reaching desired consistency. Set aside.
- Assemble the bowls: Divide cooled noodles evenly among 4 bowls. Drizzle each bowl with Vinegar Sauce and toss to coat the noodles thoroughly. Add cooked shrimp, red cabbage, carrot slices, and cucumber. Drizzle Peanut Sauce over the top and finish by garnishing with chopped cilantro, mint, and basil leaves.
Notes
- You can adjust the sriracha quantities in both sauces to control the spiciness.
- Use gluten-free tamari soy sauce to make this recipe gluten-free.
- If you prefer, substitute shrimp with cooked chicken or tofu for a variation.
- To keep fresh herbs vibrant, add them just before serving.
- Warm water helps dissolve the sugars fully in the sauces and creates better consistency.
