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.
- 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.
Easy, Healthy Asian Favorites: