Spring Roll Bowl
- By Amy Dong
- Updated Jul. 10, 2026
All you need is 30 minutes to make this Spring Roll Bowl. You get all the flavor of spring rolls without having to spend time wrapping them. Juicy shrimp paired with thin rice noodles create the perfect summer lunch or dinner.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
This Vietnamese spring roll bowl recipe is so easy to make. The added peanut butter creates a savory flavor and a creamy texture that make it the perfect pairing with the shrimp. It’s so light and refreshing, and to me, it’s a must-have for summer. It’s become one of my go-to easy Asian recipes whenever I need dinner on the table fast.
- No wrapping needed: Even though spring rolls are delicious, the wrapping of the filling is hard work. This dinner bowl recipe cuts out that part and leaves just the flavor without the hassle. If you want to wrap and make your own, be sure to try my Vietnamese Spring Rolls with Dipping Sauce!
- Ready in Minutes: 30 minutes to be exact. Hungry now? This recipe is ready in no time.
- Easy to Customize: While I love making this with shrimp, you could easily use tofu, chicken, or any other type of protein. Or skip the protein altogether and add a ton of veggies.
Key Recipe Ingredients
For the Peanut Sauce:
- Peanut Butter – I use creamy because I prefer the texture to be creamy rather than crunchy. You can use either.
- Hoisin sauce – Adds a savory note to the dish and is a staple for achieving that classic spring roll flavor.
- Lime juice – I use two small lines and squeeze out the juice.
- Garlic chili sauce – This adds a bit of heat. You can also make your own, as shown in the recipe card below.
For the Spring Rolls:
- Rice vermicelli – These thin rice noodles are the best texture without overpowering any of the ingredients.
- Asian toasted sesame oil – This adds a bit of saltiness to the rolls.
- Jumbo shrimp – These need to be cooked and halved. I buy them at the store already deveined so that they’re ready to use.
- Matchstick carrots: You can also save time by buying carrots already cut into matchsticks and ready to go.
- Cucumber – Julienne this so that it matches the rest of the textures.
- Bean sprouts – These add crunch and a nice, fresh flavor.
- Green leaf lettuce – You can use any leafy greens that you want. I like using baby spinach and arugula.
- Mint, cilantro, and Thai basil leaves – These all add flavor and freshness to each bite.
Substitutions and Variations
Here are some of our favorite ways to change up this easy spring roll bowl:
- Vegetables: Carrots and cucumbers are common, but you could also add onions, broccoli, and cauliflower.
- Seasonings: Anything fresh will work. Even fresh cilantro could be a fun twist.
- Spice level: As written, this simple spring roll bowl isn’t spicy, but it easily could be. Red pepper flakes are a great addition to up the heat.
- Extra Protein: Add chicken, tofu, pork, or any other protein source you have. Steak would be a great option, too.
- Toppings: Crushed peanuts make a great topping, adding good texture.
Step-by-Step Recipe Instructions
This make-it-at-home guide proves that anyone can create this spring roll bowl without wrapping:
- Make the peanut sauce and then store it in the fridge until it is time to use it.
- Cook the rice noodles according to the package directions. Drain and then add the Asian sesame oil.
- Combine all the spring roll ingredients together in a mixing bowl and toss gently. Add the cooked noodles and stir.
- Toss with peanut sauce, then serve and enjoy.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make the peanut sauce ahead of time and store it airtight in the fridge for up to 48 hours.
- Pre-slice the veggies and store them airtight in the fridge the day before assembling.
How to Store Leftovers
Here are the best tips for storing any yummy leftovers.
- Store the peanut sauce in its own container, separate from the noodles and shrimp. All should be added to an airtight container and kept in the fridge.
- When you’re ready to eat, reheat it in the microwave, then top with the peanut sauce. You might need to stir the peanut sauce before adding if it’s settled at all.
Spring Roll Bowl
Ingredients
For the Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 3 tablespoons hoisin sauce
- Freshly squeezed lime juice, from 2 small limes
- 2 teaspoons garlic chili sauce, or use 2 tsp Sriracha + ¼ tsp garlic powder
- 2-3 tablespoons water
For the Spring Rolls:
- 7 ounces dry rice vermicelli, thin rice noodles
- Asian toasted sesame oil, for tossing
- 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 Peanut 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
- Variation: 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.
- Storage: Store the noodles and shrimp mixture separate from the peanut sauce.
- Serving: We like serving Thai Fried Rice alongside stir-fried favorites like Thai Basil Chicken with Peppers or Easy Teriyaki Chicken
- This recipe is part of our Thai Recipes Collection.
Nutrition (per serving)
What to Serve with Spring Roll Bowls
Rice & Noodles
Round out the meal with Cold Asian Sesame Noodles (Nut-Free) as a fun noodle-on-noodle swap, or keep it simple with a scoop of Asian Sticky Rice.
Protein
Add 15-Minute Buttery Asian Grilled Shrimp if you want even more shrimp in the mix, or go simple with extra grilled chicken.
Sides
Crunchy Asian Ramen Salad is a great crunchy, fresh side that won’t compete with the herbs in the bowl.
Frequently Asked Questions
It does. It’s like a spring roll without the stress of wrapping it. The flavors are legit the same.
I’m a big fan of sweet and sour sauce for this one, too. The peanut sauce on top is great, but the sweet and sour adds a bit more sweetness, which is sometimes exactly what I want. Plain soy sauce works in a pinch, too.
You can. The best way to prep ahead of time is to cook the noodles and drain them according to the package directions. Then, store them in the fridge in an airtight container until you are ready to eat.
Absolutely — just skip the shrimp and add extra veggies, or swap in tofu for protein.
A little Asian sesame oil tossed with the noodles right after draining does the trick — it keeps everything loose and prevents clumping while they cool.
Yes — chicken, tofu, or pork all work well here. Just make sure it’s cooked and cooled before tossing it in.
More to Cook and Eat
- Asian Baked Salmon – This salmon could be another great option for adding to this spring roll bowl, or enjoying on its own.
- Asian Sticky Rice – If you want to add some sticky rice, this is the best recipe. Perfect for sushi at home, too.
- Coconut Rice – Make this for a sweet treat any day of the week.
- Japanese Chicken Curry – If you’re looking for another amazing flavor, make your own curry at home. It’s so easy with this recipe.