Short on time? Ditch the wrapper and transform your favorite Vietnamese dish into this Spring Roll in a Bowl! It’s a healthy family-friendly recipe that’s easily customizable and great to meal prep. Our homemade peanut sauce takes this dish over the top, adding a creamy, nutty layer that complements the fresh veggies and herbs beautifully.
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The craving hit strong. But laziness was winning.
I wanted the crisp, light flavors of a Vietnamese Spring Roll but didn’t want to go through all of the hassle of stuffing and rolling each individual one.
That’s when inspiration struck.
Why not do EXACTLY what I did with my favorite Egg Roll in a Bowl recipe, turning those famous rolls into an easier and faster-to-make BOWL recipe?!
Plus, it’s OH so flavorful thanks to one special tweak. We use a combo of TWO of the most popular spring roll dipping sauces for the perfect balance: a more tangy vinegar fish sauce and a subtly sweet peanut sauce.
Why We Love This Spring Roll in a Bowl
- You get all of the flavors you know and love in a spring roll!
- It’s much faster and easier to make (ready in about 40 minutes).
- You can easily customize the sauces and veggies.
- Because it stores much better than a typical spring roll, it can be prepped ahead for busy weeks.
Ingredients and Substitutions
- Vermicelli rice noodles. These are typically made of rice, but often get confused with glass noodles that are made with mung bean flour. If you can’t find vermicelli, another thicker form of rice noodles may be used. Avoid using regular pasta as the flavor of the dish will be affected.
- Shrimp. Large shrimp were used when testing, so cook times are based on that. Look for about 24 count/pound. You can use smaller shrimp, but you will need to reduce the cook time some.
- Vegetables. A mix of cabbage, carrots, and cucumbers add color, flavor, and nutrients. You can simply get a bag of coleslaw mix if that’s easier for you!
- Herbs. The more you can mix in the better!
- Fish sauce dipping sauce. A blend of fish sauce, soy sauce, water, sugar, lime juice, rice vinegar, chili garlic sauce, and garlic are all you need. If you are wary about it tasting too fishy, you can substitute some or all of the fish sauce for additional soy sauce.
- Peanut sauce. There is a bit of overlap with the ingredients for the fish sauce. You’ll also need some smooth peanut butter and brown sugar (or honey).
How to Make a Spring Roll in a Bowl
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Make the Noodles
You’ll want to make the noodles first, so they have some time to cool before adding in the rest of the ingredients.
Cook the noodles according to the package directions. Then drain into a colander. To keep the noodles from sticking together, drizzle the cooked noodles with a little oil and a sprinkle of salt.
2. Cook the Shrimp
Place the shrimp in a bowl, then drizzle 1 tablespoon of soy sauce on top. Let them sit for 5 to 10 minutes. This is the perfect time to slice up all the veggies and herbs!
Add 1 tablespoon of oil to a large skillet over medium heat. Spread the shrimp across the pan in a single layer, allowing any extra soy sauce to drip off. Sprinkle with ½ teaspoon of salt.
Cook the shrimp for 2 minutes on each side. The shrimp should become opaque and the tails should be curling in.
3. Make the Sauces
For the Fish Sauce: In a medium-sized bowl, add the fish sauce, soy sauce, water, sugar, lime juice, rice vinegar, chili garlic sauce, and garlic. Whisk well until all of the sugar has dissolved.
For the Peanut Sauce: In a different medium-sized bowl, combine the smooth peanut butter, soy sauce, brown sugar, rice vinegar, garlic clove, and chili garlic sauce. Stir well. Then, 1 tablespoon at a time, add the water until you reach your desired consistency.
4. Serve the Bowls
When everything is ready, it’s time to dig in. Divide the cooked noodles into four bowls. Then, drizzle the fish vinegar sauce on top. Place the cooked shrimp in next.
Finally, add your desired vegetables and herbs. Drizzle with the peanut sauce and dig in!
FAQs
You can absolutely choose whatever protein you want! Chicken, pork, or even tofu would work well.
The best kind of noodle to use is vermicelli, which is a rice-based noodle. If you can’t find these, avoid traditional pasta as the taste will be overpowering.
You can use whatever vegetables you have on hand or like! Just pay attention to flavor combinations, as some veggies might overpower the bowl.
This sauce is what gives the noodles so much flavor! If you don’t like fish sauce, I recommend substituting with additional soy sauce.
What to Serve with Spring Roll Bowls
While this dish can be a complete meal, there are some delicious sides you can enjoy alongside it.
For more veggies, try this Asian Cucumber Salad or Chinese Green Beans.
Or, keep it simple with Air Fryer Zucchini, Air Fryer Broccoli, or Air Fryer Carrots.
Drizzle some Sriracha Mayo for a kick.
More Easy Asian Recipes
You’ll be surprised how simple—and healthy—it is to make some of these favorite Asian dishes at home!
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Spring Roll in a Bowl Recipe
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Ingredients
- 1 pound large shrimp peeled, deveined, tails removed
- 4 tablespoons soy sauce or tamari divided
- 8 ounces vermicelli rice noodles
- 4 tablespoons avocado oil divided
- 1 teaspoon salt divided
- 2 tablespoons fish sauce
- ½ cup warm water divided, plus more if needed
- 2 tablespoons packed brown sugar divided
- 2 tablespoons lime juice from 1-2 limes
- 1 tablespoon rice vinegar
- 2 teaspoon rice vinegar
- 1 ½ teaspoon sriracha divided, optional
- 2 cloves garlic finely minced, divided
- ¼ cup smooth peanut butter
- 1 cup red cabbage thinly sliced
- 2 carrots peeled and thinly sliced
- 1 English cucumber thinly sliced
- ½ cup loosely packed cilantro finely chopped
- ¼ cup fresh mint leaves thinly sliced
- ¼ cup fresh basil leaves thinly sliced
Instructions
- Add shrimp to a large bowl and toss with 1 tablespoon of the soy sauce. Marinate for 10 minutes.1 pound large shrimp
- Meanwhile, cook rice noodles according to package directions. Drain in a colander and rinse with cold water until the noodles are cooled. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss to combine. Set aside.8 ounces vermicelli rice noodles
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp one at a time, allowing any excess soy sauce to drip off. Arrange the shrimp in a single layer. Sprinkle with ½ teaspoon salt and cook for 2 minutes per side, or until the shrimp are opaque and begin to curl.
For the Vinegar Sauce
- In a medium-sized bowl, combine the fish sauce, 2 tablespoons of the soy sauce, ¼ cup of the water, 1 tablespoon of the brown sugar, lime juice, 1 tablespoon of the rice vinegar, 1 teaspoon of the sriracha, if using, and 1 minced garlic clove. Whisk until the sugar has completely dissolved.2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar
For the Peanut Sauce
- In another medium-sized bowl, whisk together the peanut butter and the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 garlic clove, and ½ teaspoon sriracha, if using. Slowly whisk in ¼ cup water, adding 1 tablespoon at a time, until your desired consistency is reached. Set aside until ready to use.2 teaspoon rice vinegar, ¼ cup smooth peanut butter
To Assemble to Bowls
- Divide the cooled noodles evenly between four bowls and drizzle with equal amounts of the Vinegar Sauce. Toss until the noodles are well coated. Add the cooked shrimp, cabbage, carrots, and cucumbers. Drizzle with the Peanut Sauce and finish with cilantro, mint, and basil.1 cup red cabbage, 2 carrots, 1 English cucumber, ½ cup loosely packed cilantro, ¼ cup fresh mint leaves, ¼ cup fresh basil leaves
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Notes
- Noodles: Look for vermicelli RICE noodles. Avoid regular pasta noodles as these will not taste the same.
- Pre-made: Save time and use a bag of coleslaw mix and matchstick carrots instead of the freshly cut cabbage and carrots.
- Herbs: All of the herbs are not necessary, but will add a ton of flavor to the dish!
- Fish sauce: Don’t like fish sauce? Substitute with soy sauce.
- Prep-Ahead: Feel free to make the sauce and chop the veggies a day early. Just keep them in an airtight container in the fridge.
- Storage: If you think you’ll have leftovers, it’s best to store the noodles, shrimp, and veggies separately. The noodles and veggies will last 3 to 4 days while the shrimp will last 2 to 3 days in the fridge. Freezing is not recommended as the fresh veggies will lose their texture upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
