All the flavors of traditional spring rolls shine in this deconstructed Spring Roll in a Bowl with Peanut Sauce recipe, a nutrient-rich 30 minute meal. Fresh crunchy veggies and rice vermicelli noodles topped with shrimp and a creamy peanut sauce for ultimate flavor.
As a dietitian, anytime I can make a recipe that is a good balance of carbs, protein, and healthy fats that gets most it's flavor from fresh ingredients, I'll take it! This bowl is a just that.
This recipe was inspired by my Egg Roll Bowls and it pairs well with Sesame Ginger Dressing if you don't like peanut dressing. Make this Spring Roll in a Bowl anytime you want a quick and healthy option for lunch or dinner loaded with fresh flavor. And it's easy to meal prep for the week.
Jump to:
- Video of How to Make Spring Roll in a Bowl
- Why You'll Love This Recipe
- Key Ingredients and Substitutions
- How to Make a Spring Roll in a Bowl
- Variations
- Meal Prep & Storage for Spring Roll in a Bowl
- Expert Advice
- Registered Dietitian tip
- FAQ
- Looking for More Nourishing Dietitian Recipes?
- Perfect for Pairing
- Looking for Nutrition Education From a Dietitian?
- 📖 Recipe
- 💬 Comments
Video of How to Make Spring Roll in a Bowl
Here's a video of how to make this recipe that I hope is helpful! Don't forget to check out the recipe card below for the full recipe.
Why You'll Love This Recipe
- Easy - no need for expert kitchen skills to make this easy lunch or dinner.
- Quick - save time and hassle of wrapping everything in rice paper by serving it in a bowl instead.
- Nutrition - this recipe is nutrient-rich with vitamins including vitamin C, A, and B6. It also contains antioxidants and other minerals like potassium, magnesium, and iron. It has dietary fiber for gut health, lean protein from the shrimp, and heart-healthy fats that support hormone health and brain health from the nut butter and oil in the homemade peanut sauce.
- Fresh Flavor in Every Bite - everything gets coated in the creamy sauce so there is no lack of flavor!
Key Ingredients and Substitutions
*Spring Roll Bowls are made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements.
Don't be intimidated by the number of ingredients - I promise it comes together quickly and you can customize it by using only the veggies you like!
For Salad
- Noodles - I use vermicelli rice noodles for this recipe. These are thin rice noodles and are commonly used in Vietnamese or Thai spring rolls. You can use any noodle you prefer. Brown rice or sushi rice works too. If you are following a low-carb eating pattern, you could use cauliflower rice or a veggie noodle made from zucchini or yellow squash.
- Cabbage - I use purple cabbage, but you could use green cabbage or a combination of green cabbage and red cabbage. Cabbage adds crunch, flavor, and nutrients including dietary fiber and antioxidants. Feel free to use a slaw mix if you want to save some time.
- Carrot - I suggest using a whole carrot and shredding it with a peeler in this recipe. If you want to save time, you can grab a bag of shredded carrots instead.
- Cucumbers - fresh cucumbers add crunch to this bowl. I like to use Persian cucumbers which are also known as mini cucumbers. You can use English Cucumber instead. Both Persian and English Cucumbers have fewer and smaller seeds and thinner skin than regular cucumbers and they are sweeter and more crisp.
- Red Bell Pepper - When choosing bell peppers, look for the ones that are brightly colored and firm. Try to avoid ones that are starting to have wrinkles. I tend to choose the bell peppers with 4 lobes on the bottom rather than 3. There’s a myth that bell peppers with 4 lobes are sweeter. And even though the myth has been debunked, I still find that they turn out to be the sweetest. You can use any color of pepper you prefer - yellow or orange work great.
- Green Onion - green onions have a mild flavor and are commonly used in Asian dishes. If you prefer a stronger onion flavor, I suggest using red onion.
- Fresh Herbs - I use a combination of mint and cilantro for this recipe. You can use any fresh herbs you like. Basil and parsley would both work well for this recipe.
- Shrimp - to keep things simple and quick, I use cooked shrimp which I buy from the seafood section of my grocery store. Feel free to use your own favorite protein. Honey Garlic Salmon bites would go well in this bowl. Or you can use ground meat like ground chicken, ground turkey, ground pork, or ground beef. Crispy tofu or edamame work for a plant-based option.
For Peanut Dressing
You can use a store-bought peanut sauce for this Spring Roll in a Bowl. But if you want to make a homemade dressing, here are the ingredients you will need.
- Peanut Butter - to mimic the peanut dipping sauce normally served with spring rolls, we are using peanut butter as a base for the dressing. I use Justin's Brand of peanut butter, but any brand works. You can substitute with almond butter, cashew butter, or a seed butter like sunflower seed butter for a nut-free option.
- Lime Juice - Fresh lime juice adds brightness and a bit of tang. You could sub with lemon juice, but I feel lime juice pairs better with the other flavors in this recipe.
- Garlic - You’ll be using peeled raw fresh garlic so a little bit adds lots of flavor. If you don't like the taste of garlic, feel free to leave it out. You can also substitute using ⅓ teaspoon garlic powder.
- Ginger - freshly grated ginger root is an easy way to add zest and a bit of spice. If you prefer, you can use ground ginger instead. Ginger helps support a healthy gut.
- Low Sodium Soy Sauce - to add a salty component. If you want a gluten-free option, I suggest using coconut aminos.
- Rice Vinegar - also known simply as rice vinegar. It's a bit sweeter than other vinegars, but you can substitute with white wine vinegar or apple cider vinegar if you want! I use Marukan brand for this recipe.
- Toasted Sesame Oil - using toasted sesame oil has a depth of flavor that adds a nuttiness to this dressing. I use Oi! brand or La Tourangelle brand. You can use regular sesame oil instead of toasted if it's what's accessible.
- Honey - add a bit of sweetness to balance the other ingredients. I prefer honey for this recipe but you could use maple syrup, agave syrup, or your own favorite sweetener instead.
- Red Pepper Flakes - optional to add some spice.
How to Make a Spring Roll in a Bowl
*Below are the instructions for how to make a Spring Roll in a Bowl with some process shots that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1 - Shred vegetables including carrots, cabbage, cucumbers, and red pepper. Finely chop the green onion, fresh mint, and cilantro.
- Step 2 - Cook noodles according to the package instructions.
- Step 3 - While the noodles cook, make the dressing. Finely grate fresh ginger root and mince the garlic. Then whisk or blend all the dressing ingredients until well combined.
- Step 4 - Combine the shredded vegetables and fresh herbs, noodles, cooked shrimp, and dressing to a large mixing bowl. Toss to combine.
Hint: finely shred the veggies so they get well coated or buy pre-shredded to save time!
Variations
One of the best parts about a Spring Roll in a Bowl is that you can easily customize it with different flavor combinations to your taste. Below are a few ideas for variations, but feel free to get creative!
- Spicy - some of the easiest ways to kick up the spice level in this dish are to double the crushed red pepper chili flakes in the dressing, add sriracha or hot sauce, or add a jalapeno or serrano pepper.
- Deluxe - add cooked snow peas or bok choy to the veggie mix and top with a drizzle of sweet chili sauce or spicy mayo, sesame seeds, and chopped peanuts -- a perfect match!
- Vegan Spring Roll - use tofu or edamame as a source of plant-protein and replace honey with maple syrup or agave to turn these into a vegan option.
Meal Prep & Storage for Spring Roll in a Bowl
- Meal Prep - shred the vegetables and make the dressing in advance. Store them in separate containers until ready to assemble.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Expert Advice
- I suggest shredding the vegetables pretty finely for this recipe. It helps to ensure everything gets coated, and finely shredded veggies pair beautifully with the thin rice noodles.
- For the dressing, use a citrus zester to grate your ginger.
- For a shortcut, use packaged slaw and a bag of shredded carrots and grab cooked shrimp from your grocery store or thaw and heat cooked frozen shrimp.
Registered Dietitian tip
One of the best ways to ensure you'll actually eat (and enjoy!) your vegetables is to make sure they taste great by choosing combinations that pair well together. And my secret weapon to convert any veggie-hater into a lover is to add a great sauce or dressing. Making a homemade dressing that contains nutrient-rich ingredients like the peanut dressing used in this Spring Roll in a Bowl is a double win - flavor + nutrition. 😊
FAQ
While healthy means something different to everyone, this Spring Roll in a Bowl is a nutrient-rich option. It contains vitamins A, C and B6 from the fresh veggies, antioxidants from the vegetables and herbs, high-quality protein from the shrimp, and heart-healthy fats that support brain health and hormone health from the nut butter and oil in the dressing.
As a dietitian, I appreciate that this recipe contains a balance of carbohydrates including dietary fiber for gut health, protein, and healthy fatty acids, along with several micronutrients. You can easily make this recipe vegetarian by replacing shrimp with a plant-based protein like tofu or edamame.
Nope! I do prefer it for this recipe, but if you don't have time you can grab a store-bought peanut sauce. Here is an example of one from Thai Kitchen brand and one from 365 Whole Foods Market.
Stop vermicelli noodles from sticking together by rinsing them under cold water as soon as they are done cooking. You can also spray them with a bit of oil to help separate them.
I have found them in the Asian section of the grocery store. Other stores will have them by the other pasta and noodles. You can grab them here on Amazon.
In general, yes. Rice noodles are made from rice and are gluten-free. However, check the package of the brand you are using to make sure they do not contain gluten. Be mindful that this recipe also uses soy sauce, which contains gluten. If you want to make this recipe gluten-free, I suggest replacing soy sauce with coconut aminos.
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I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Spring Roll in a Bowl with Peanut Sauce (Easy Recipe)
Equipment
Ingredients
For Bowl
- 2 oz vermicelli rice noodles, dry (about ¼ of an 8 oz bag or ~60g)
- 1 carrot, peeled and shredded (~1 cup or 60g)
- 2 cups shredded purple cabbage or green cabbage (~¼ head of cabbage or 180g)
- 1 red bell pepper, thinly sliced or bell pepper of choice (~1-1.5 cups or 100-150g)
- 2 Persian cucumbers, thinly sliced or ½ an English cucumber (~1 cup or 70g)
- 2 stalks green onion, finely chopped (~2 tablespoon or 10g)
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ lb small or medium cooked shrimp, deveined and tails removed can substitute with chicken, salmon, tofu, edamame, or protein of choice (230g)
For Dressing
- ¼ cup natural peanut butter or nut butter of choice (64g)
- 1 lime, juiced about 2 tablespoon of juice (30ml)
- 1 clove garlic, finely minced
- 1 tablespoon ginger root, finely grated or ¼ teaspoon ground ginger
- 2 tablespoon low sodium soy sauce or coconut aminos (30 ml)
- 2 tablespoon rice vinegar (30 ml)
- 2 teaspoon toasted sesame oil (10 ml)
- 1 tablespoon honey or sweetener of choice (15 ml)
- ½ teaspoon crushed red pepper flakes
Instructions
- Shred vegetables including carrots, cabbage, cucumbers, and red pepper. Finely chop the green onion, fresh mint, and cilantro.
- Cook noodles according to the package instructions.
- While the noodles cook, make the dressing. Finely grate fresh ginger root and mince the garlic. Then whisk or blend all the dressing ingredients until well combined.
- Combine the shredded vegetables and chopped herbs, noodles, cooked shrimp, and dressing to a large mixing bowl. Mix well to combine.
Video
Notes
- I suggest shredding the vegetables pretty finely for this recipe. It helps to ensure everything gets coated and finely shredded veggies pair beautifully with the thin rice noodles.
- For the dressing, finely mince your garlic and ginger so they mix evenly with the other ingredients. I grate my ginger root using a citrus zester.
- For a shortcut, use packaged slaw and a bag of shredded carrots and grab cooked shrimp from your grocery store or thaw and heat cooked frozen shrimp.
- Meal Prep - shred the vegetables and make the dressing in advance. Store them in separate containers until ready to assemble.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Heather
I'm not gonna lie, I was a little skeptical ab all the ingredients, especially for the peanut sauce. BUT this turned out SO good. Def new favorite in my house.
Mallory
Hi Heather,
Thank you for taking time to leave a review, it means so much to me! So happy to hear you enjoyed the bowl, it's one of my favorites! 😊 Please let me know if there are any recipes/recipe ideas you want me to share, I love getting ideas from my readers. Have a great day!
-Mallory