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20-Minute Vietnamese Spring Roll Bowl (GF)

This 20-Minute Vietnamese Spring Roll Bowl boasts everything you love in spring rolls, but without the fuss of wrapping anything. It’s a refreshingly healthy spring/summer dish that’s delicious for lunch or dinner. 

vietnamese spring roll bowl

So I talked up these yummy Vietnamese spring rolls a couple weeks ago. Those are the bees knees of the rolled up food world. So fresh, healthy, and fun to nosh on.

I went down the Google rabbit trail reading about the difference between spring rolls vs summer rolls. Turns out they are often interchangeably termed, but basically refer to the same thing.

Neither refers to the traditional fried egg rolls wrapped in egg wrappers. Instead, Vietnamese spring and summer rolls are wrapped in rice wrappers and are not fried.

That’s probably much ado about nothing at this moment because these Vietnamese spring roll bowls don’t need any wrapping of any kind. At all.

This is all deconstructed, easy peasy, 20-minute yumminess. Just chop, toss, and eat. No guilt over a super sized bowl here, because this is an ultra healthy, gluten free, fitness-minded meal deal.

How to Make 20-Minute Vietnamese Spring Roll Bowl: 

This 30 sec vid ↑↑ shows how super easy it is, right?

Like I said, it’s a simple chop and toss.

vietnamese spring roll bowl

Gather all the goods.

Veggies. Lots of fresh veggies. GF rice noodles. Tender shrimp if you want it. None if you don’t. This can easily be a vegan situation.

Load up on the amazing peanut sauce. So so good and cannot be messed with. This peanut sauce is what makes this dish so tasty. Make extra peanut sauce if you like your noodle bowls nice and saucy. Leftovers keep well for your next salad, which can be almost any kind of salad.

Hubby and I can and do eat humongous bowls of this stuff, especially during spring and summer. 💛

vietnamese spring roll bowl

Toss. Eat. Repeat.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

vietnamese spring roll bowl

20-Minute Vietnamese Spring Roll Bowl (GF)

5 from 3 ratings
This 20-Minute Vietnamese Spring Roll Bowl boasts everything you love in spring rolls, but without the fuss of wrapping anything. It’s a refreshingly healthy spring/summer dish that’s delicious for lunch or dinner. 
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Author: Amy Dong


For the Peanut Sauce:

  • 3 TB creamy peanut butter
  • 3 TB hoisin sauce
  • Freshly squeezed lime juice, from 2 small limes
  • 2 tsp garlic chili sauce, or use 2 tsp Sriracha + ¼ tsp garlic powder
  • 2-3 TB water

For the Spring Rolls:

  • 7 oz. dry rice vermicelli, thin rice noodles
  • Asian toasted sesame oil
  • 1 pound cooked jumbo shrimp, sliced in half (similar to butterfly-cut, but cut all the way through)
  • 1 cup matchstick carrots
  • 1 cup julienned cucumber
  • 1 cup bean sprouts
  • 1 cup thinly sliced green leaf lettuce
  • 1 bunch mint leaves
  • 1 bunch cilantro leaves
  • 1 bunch Thai basil leaves


  • Make the Peanut Sauce: In a small bowl, combine all sauce ingredients except water. Whisk to combine well. Add enough of the water to thin to desired consistency. Cover and chill until ready to use.
  • Cook rice vermicelli noodles according to package instructions, just to al dente. Drain and rinse well with very cold water. Sprinkle with enough Asian sesame oil to loosen and prevent sticking.
  • In a serving bowl, combine all remaining spring roll ingredients (shrimp, veggies, herbs) and toss gently. Add cooked/cooled vermicelli noodles and toss to combine. Add desired amount of peanut sauce and toss to coat. Serve immediately.


If you don’t eat seafood or want to make it meatless, simply omit the shrimp and proceed with recipe. You can also substitute the shrimp with shredded cooked chicken.

Nutrition (per serving)

Calories: 406kcal | Carbohydrates: 56g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 622mg | Potassium: 622mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6325IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 2mg
Course: Main, Salad
Cuisine: Asian
Method: Assemble, Stovetop

Easy, Healthy Asian Favorites:

  1. Asian Pasta Salad with Sesame Ginger Dressing
Asian Pasta Salad with Ginger Sesame Dressing

2. Crunchy Asian Ramen Salad

cabbage asian ramen noodle salad
  1. 15-Minute Buttery Asian Grilled Shrimp
asian grilled shrimp
  1. Cold Asian Sesame Noodles (Nut-Free)
asian cold sesame noodles

Add a comment

Recipe Rating


    • kumamonjeng

    I love Vietnamese food and especially the greamy peanut butter sauce is used. Glad that all my favorite herbs are added such as mint leaves and cilantro leaves and Thai Basil.

    • Elizabeth O

    I love vegetables so much. This recipe i think will match my taste. I will try this and add fried fish in the menu.

    • Sophie

    This is the things which I am going to make everyday from now! I think this is the best things that I can eat and just don’t eat anything else in the day! thanks for sharing! Cheers!

      • chewoutloud

      you’re welcome, Sohpie! 🙂

    • Leslie Rossi | alifewellconsumed

    yum! I may try to make this at home this weekend. I love anything involving noodles and this looks perfect.

    • eclectickristal

    This look sooooo good, I cant have shrimp. But I am sure this will be great without it. I will pin it and try it sometime.

    • Kaleigh

    I am a spring roll ADDICT. My boyfriend and I LOVE making them. Also your pictures are so gorgeous!

      • chewoutloud

      Yay, so happy you like these, Kaleigh!

    • Misty

    Just give me all the shrimp haha! I love seafood, but can’t have a lot of other things. I could live off shrimp though.

      • chewoutloud

      Me too, Misty

    • Louise x (@withlovefromlou)

    I’ve never tried a spring roll before, but this twist on them looks incredible! I’m definitely going to have a go at making them myself 🙂

    Louise x

      • Amy|Chew Out Loud

      You’ll love it!

    • alisonrost

    What a fun twist on spring rolls! A recipe that’s healthy, colorful, easy to make, and delicious. What more could a girl ask for? Adding this to next week’s menu. Yum! x

      • Amy|Chew Out Loud

      Hope you guys love it, Alison

    • Dee

    Spring rolls are easily one of my favourite things to eat, and I’m sure this will be no different. It seems like such a fresh take on them and would be great for a summer meal!

      • Amy|Chew Out Loud

      It totally is, Dee!

    • Nandita

    All the fresh ingredients and the light cooking really make this a very healthy meal item! The peanut sauce also sounds quite easy to make…really nice option for a quick healthy bite. Though I think some of the ingredients of the salad can be switched according to availability, it would always be plus shrimp for me : )

      • Amy|Chew Out Loud

      Absolutely you could switch around ingredients to taste…get creative

    • lmochoa488

    What an extremely creatively delicious way to use leftovers. I have yet to try this type of food but it looks delicious.

      • Amy|Chew Out Loud

      It’s all about renewing leftovers

    • Candy Rachelle

    I don’t know that I could make this look as perfect as you. This looks amazing!!! You always do such a great job with presentation!

      • Amy|Chew Out Loud

      That’s so sweet, thank you, Candy!

    • K.
    • 5 stars

    This sounds like such a PERFECT summer dinner! I love that it can easily be made vegan too! My wife eats meat (although not shrimp, so I may have to sub in some chicken) and I am a vegetarian so this would be SO PERFECT for us! I am so excited that you shared this and have definitely saved it for later! 🙂

      • Amy|Chew Out Loud

      Yay, so glad you can make it work for both of you

    • Joanna

    What a brilliant way of transforming the leftovers! I have traveled to Vietnam and to be honest, this could be easily an authentic dish you find at the corner of the street, cooked by women. The vietnamese food is so delicious!

      • chewoutloud

      Thanks, Joanna! I LOVE street food, too 🙂

    • Hunter S. Jones

    This sounds so delish! I can’t wait to try this. Thanks so much for sharing!

      • chewoutloud

      You’re so welcome, Hunter 🙂

    • Sue

    This looks soooo good.

      • chewoutloud

      Thank you, Sue! 🙂

    • Benita

    The spring summer bowl looks so healthy and easy to make. What I like most is tha nothing is fried.

      • Amy|Chew Out Loud

      Me too, that’s my fave part

    • Lisa

    Oh the asian pasta salad looks so good too, would like to make that to take camping this weekend. I love ginger dressing too so this is really a recipe I will make again, thanks!

      • Amy|Chew Out Loud

      Thanks and hope you guys enjoy

    • Never Say Die Beauty

    I’ve still gotta make the spring/summer rolls first. I love dipping them

      • chewoutloud

      I know, it’s so good! 🙂

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