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.
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. [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.
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. 💛
Toss. Eat. Repeat.
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