This vibrant Spring Roll Bowl delivers all the fresh flavors you adore in traditional spring rolls, but in a quick 25-minute deconstructed format. Perfect for busy weeknights, this nutritious bowl packs a powerful punch with 17g of protein and loads of vitamins A and C.
The best part? You’ll skip the fussy rolling but keep all those crisp textures and bright tastes that make spring rolls so irresistible. A satisfying blend of wholesome ingredients that brings restaurant-quality Asian cuisine right to your dinner table.
Ingredients for Spring Roll Bowl
For Peanut Sauce:
- Creamy peanut butter: 1/2 cup, room temperature for better mixing
- Hoisin sauce: 2 Tablespoons, adds sweet and savory depth
- Low-sodium soy sauce: 1/4 cup, perfect for balanced seasoning
- Minced garlic: 2 teaspoons, fresh preferred
- Sriracha sauce: 2 teaspoons, adjust to taste
- Rice wine vinegar: 2 Tablespoons, adds tanginess
- Warm water: 3-4 Tablespoons, for desired consistency
For Bowl Assembly:
- Rice noodles: 14 ounces, perfect base for toppings
- Fresh herbs: 1/2 cup each of basil, mint, and cilantro, roughly chopped
- Vegetables: Carrots, bell pepper, cucumber, serrano peppers (seeded)
- Fruits: 1 ripe mango and avocado, sliced
- Garnishes: 2/3 cup chopped peanuts, sweet chili sauce
- Optional protein: 2 cups of chicken, shrimp, or crispy tofu
Instructions
- Prepare the Peanut Sauce: Blend all sauce ingredients until smooth. Adjust water for desired consistency
- Prep Work: Chop all vegetables, herbs, and prepare your chosen protein
- Noodle Base: Cook noodles according to package instructions, drain and toss with sweet chili sauce and peanut sauce
- Assembly: Layer noodles in bowls, arrange toppings attractively
- Final Touch: Drizzle with extra sauces and sprinkle with herbs and peanuts for added crunch
Mix & Match Components
This spring roll bowl is super flexible! Feel free to swap ingredients based on what you have. Don’t have mango? Try pineapple or orange segments.
Not a fan of serrano peppers? Leave them out or use milder jalapeños. The rice noodles can be replaced with glass noodles, soba, or even zucchini noodles for a low-carb option. The beauty of this bowl is making it your own!
Meal Prep Tips
Want to enjoy this bowl all week? Prep the peanut sauce up to 5 days ahead and store it in an airtight container in the fridge. Chop all your veggies and store them separately.
Cook the noodles just before serving – they taste best fresh! When ready to eat, just warm the sauce slightly (add a splash of water if needed), assemble your bowl, and dig in. The ingredients stay fresh and crunchy when kept apart until serving time.
Serving Suggestions
Make it fun by setting up a DIY spring roll bowl bar! Put all the toppings in separate bowls and let everyone build their perfect bowl. The peanut sauce is amazing warm or room temperature, and you might want extra sweet chili sauce on the side.
Add lime wedges for a fresh squeeze of citrus, or some crispy wonton strips for extra crunch. This recipe works great for casual dinners or even fancy lunch gatherings!
Quick Tips for Success
Don’t skip the fresh herbs – they add amazing flavor! When making the peanut sauce, start with less water and add more until you get the perfect consistency.
If your avocado isn’t quite ripe, pop it in a paper bag with a banana overnight. For the best noodle texture, rinse them with cold water after cooking and toss with a tiny bit of oil to prevent sticking.
Spring Roll Bowl
Equipment
- food processor
Ingredients
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1/4 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 fresh basil chopped
- 1/2 cup fresh mint leaves chopped
- 1/2 cup fresh cilantro chopped
- 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.
