Spring Roll Bowls

If you’ve ever craved the refreshing vibe of spring rolls without the fiddly wrapping process, then boy oh boy, are you in for a treat with these Spring Roll Bowls! They’re like a salad, a noodle dish, and a flavor explosion all chilling together in the same bowl. A real mashup that takes the best of those crisp, fresh spring rolls and refashions it into a weeknight-friendly meal. It’s delightfully easy and perfect for days when you just can’t.

Let’s talk about how this has become the go-to meal in our home. It all started on one of those “What’s for dinner?” nights, where everyone sort of bounces ideas—and I, in a stroke of what felt like geniusness—decided to deconstruct the usual spring rolls. Total hit. Even the picky eaters (I’m looking at you, husband) clean their bowls without prompting. It has magically transformed into a family classic that even our friends keep asking about.

How to Make It

Okay, real talk: making this is like a chilled cooking gig, as there’s no major stress. You’ve got your noodles, your veggies, some magical sauce, and a topping or two that make you look far more put together than you feel most days. Bonus: we’ve got legit room to spill a few drops here and there.

✔Ingredient Notes

– Rice Noodles: Oh boy, are these the star or what? Quick to cook, just don’t overdo it, or you’ll have a sticky, clumpy mess.
– Shrimp: Or chicken, or tofu if that’s your jam. I’ve tried them all because why not?
– Peanuts: These add the crunchy crunch—can’t even begin to tell you how I once swapped them for sunflower seeds and got laughed at. Never again.
– Mint and Cilantro: Don’t skimp on the herbs. Trust me, they lift this dish from good to fabulously fresh.

✔Recipe Steps

1. Cook rice noodles according to package instructions, then rinse in cold water to avoid the dreaded noodle stickiness.
2. Chop all the veggies and herbs while the noodles do their thing.
3. Whip up a zingy sauce in a small bowl—maybe soy sauce, lime, and a little honey.
4. Toss your chosen protein (shrimp, chicken, or tofu) in a skillet until cooked through.
5. Assemble everything in bowls: noodles, protein, veggies, herbs.
6. Drizzle with the sauce, sprinkle the peanuts, and dig in!

What to Serve It With

Honestly, these bowls can stand on their own. But hey, if you feel like adding a side, steamed edamame or a light miso soup would totally complement.

✔Tips & Mistakes

✔Storage Tips

Store leftovers in separate airtight containers if you can. Mixed together, everything gets soggy faster than you can say “Noooo!” Just keep the sauce apart, and you can easily revive the flavors. And yes, it holds up for breakfast. Just saying.

✔Variations and Substitutions

Need to switch it up? Use zucchini noodles if you’re feeling fancy. Found freshly shelled peas while clearing the fridge? Toss them in! And if you’re outta soy sauce, tamari or coconut aminos totally work.

Frequently Asked Questions

Spring Roll Bowls

Fresh and colorful spring roll bowls inspired by traditional Vietnamese flavors, perfect for a light and healthy meal.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz rice vermicelli noodles
• ▢ 1 lb shrimp, peeled and deveined cooked
• ▢ 2 cup shredded lettuce
• ▢ 1 cup julienned carrots
• ▢ 0.5 cup fresh mint leaves chopped
• ▢ 0.5 cup fresh cilantro leaves chopped
• ▢ 0.25 cup hoisin sauce
• ▢ 3 tbsp lime juice freshly squeezed
• ▢ 2 tbsp fish sauce
• ▢ 1 tbsp sesame oil
• ▢ 1 tsp crushed red pepper flakes optional

Instructions

Preparation Steps

• Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
• In a large bowl, combine hoisin sauce, lime juice, fish sauce, sesame oil, and crushed red pepper flakes to make the dressing.
• Add the cooked shrimp, shredded lettuce, carrots, mint, and cilantro to the bowl with the dressing. Toss gently to combine.
• Place a portion of noodles into serving bowls and top with the shrimp and vegetable mixture.
• Serve immediately, garnished with extra fresh herbs if desired.

Notes

For a vegetarian version, substitute shrimp with tofu and use soy sauce instead of fish sauce.