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.
Enjoy.
Print
20-Minute Vietnamese Spring Roll Bowl (GF)
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
Notes
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.
- Category: Main, salad
- Cuisine: Asian
kitchen essentials:
Easy, Healthy Asian Favorites:
3. 15-Minute Buttery Asian Grilled Shrimp
4. Cold Asian Sesame Noodles (Nut-Free)
I’ve still gotta make the spring/summer rolls first. I love dipping them
I know, it’s so good! 🙂
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!
Thanks and hope you guys enjoy
The spring summer bowl looks so healthy and easy to make. What I like most is tha nothing is fried.
Me too, that’s my fave part
This looks soooo good.
Thank you, Sue! 🙂
This sounds so delish! I can’t wait to try this. Thanks so much for sharing!
You’re so welcome, Hunter 🙂
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!
Thanks, Joanna! I LOVE street food, too 🙂
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! 🙂
Yay, so glad you can make it work for both of you
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!
http://www.keepingupwithcandy.com
That’s so sweet, thank you, Candy!
What an extremely creatively delicious way to use leftovers. I have yet to try this type of food but it looks delicious.
It’s all about renewing leftovers
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 : )
Absolutely you could switch around ingredients to taste…get creative
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!
It totally is, Dee!
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
Hope you guys love it, Alison
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
You’ll love it!
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.
Me too, Misty
I am a spring roll ADDICT. My boyfriend and I LOVE making them. Also your pictures are so gorgeous!
Yay, so happy you like these, Kaleigh!
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.
yum! I may try to make this at home this weekend. I love anything involving noodles and this looks perfect.
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!
you’re welcome, Sohpie! 🙂
I love vegetables so much. This recipe i think will match my taste. I will try this and add fried fish in the menu.
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.