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.

A spring roll in a bowl is served with chop sticks.

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.
Shrimp, rice noodles, fresh veggies, herbs, fish sauce, peanut butter, soy sauce, and rice vinegar are the main ingredients for this dish.
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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).
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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.

Rice noodles are cooked in a pot.

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.

Shrimp is cooked in a skillet.

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!


Can I substitute the protein?

You can absolutely choose whatever protein you want! Chicken, pork, or even tofu would work well.

What kind of noodles should I use?

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.

Do I have to use all of the vegetables?

You can use whatever vegetables you have on hand or like! Just pay attention to flavor combinations, as some veggies might overpower the bowl.

Can I leave out the fish vinegar sauce?

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.

Chopsticks dig into this spring roll in a bowl recipe served in a white bowl.

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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5 from 1 vote

Spring Roll in a Bowl Recipe

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.
A spring roll in a bowl is served with chop sticks.
Yield 4 servings
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
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  • 8 oz. vermicelli rice noodles
  • 3 Tbsp. avocado oil divided
  • 1 tsp. salt divided
  • 1 Tbsp. soy sauce or tamari
  • 1 lb. 20-24 count/pound shrimp, peeled and deveined
  • ½ small head red cabbage thinly shredded
  • 2 carrots peeled and thinly shredded
  • 1 English cucumber thinly sliced
  • ½ bunch cilantro
  • 2 sprigs mint thinly sliced
  • 1 oz. basil finely sliced

Fish Vinegar Sauce

  • 2 Tbsp. fish sauce
  • 2 Tbsp. soy sauce or tamari
  • ¼ cup water
  • 1 Tbsp. sugar
  • 1 lime juiced
  • 1 Tbsp. rice vinegar
  • 1 tsp. sriracha
  • 1 clove garlic finely minced

Peanut Sauce

  • ¼ cup smooth peanut butter
  • 1 Tbsp. soy sauce or tamari
  • e1 Tbsp. brown sugar or honey
  • ½ Tbsp. rice vinegar
  • 1 garlic clove finely minced
  • ½ tsp. chili sauce to taste
  • 3-4 Tbsp. warm water


  • Cook vermicelli rice noodles according to package directions. Drain, then drizzle with 1 tablespoon of oil and sprinkle with ½ teaspoon of salt. Let cool to room temperature while preparing other ingredients.
  • Drizzle 1 tablespoon of soy sauce over the shrimp in a bowl and set aside.
  • Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove shrimp from the bowl one at a time, allowing any excess soy sauce to drip off, and add to the skillet in a single layer. You may need to work in batches. Sprinkle with ½ teaspoon of salt and cook for 2 minutes per side, or until shrimp are opaque.
  • In a medium-sized bowl, make the fish vinegar sauce. Whisk together 2 Tbsp. fish sauce, 2 Tbsp. soy sauce, ¼ cup water, 1 Tbsp. sugar, lime juice, 1 Tbsp. rice vinegar, 1 tsp. sriracha, and 1 minced garlic clove, until the sugar has completely dissolved and the ingredients are fully combined.
  • In another medium-sized bowl, make the peanut sauce. Whisk together ¼ cup smooth peanut butter, 1 Tbsp. soy sauce, 1 Tbsp. brown sugar or honey, ½ Tbsp. rice vinegar, 1 minced garlic clove, and ½ tsp. chili sauce. Slowly add water, 1 tablespoon at a time, until your desired consistency is reached.
  • To serve, divide the cooked vermicelli noodles into four bowls. Drizzle evenly with the fish vinegar sauce. Add the cooked shrimp, cabbage, carrots, and cucumbers. Drizzle with the peanut sauce and finish with desired herbs (if using). Enjoy your Spring Roll in a Bowl!
Last step! If you make this, please leave a review letting us know how it was!

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5 from 1 vote



  • Look for vermicelli RICE noodles. Avoid regular pasta noodles as these will not taste the same.
  • Save time and use a bag of coleslaw mix and matchstick carrots instead of the freshly cut cabbage and carrots.
  • All of the herbs are not necessary, but will add a ton of flavor to the dish!
  • Don’t like fish sauce? Substitute with soy sauce.
  • Leave out the sugar in both sauces if needed a low-carb dish.
Prep-Ahead Instructions:
Feel free to make the sauce and chop the veggies a day early. Just keep them in an airtight container in the fridge.
Storage Directions:
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.


Calories: 604kcal, Carbohydrates: 75g, Protein: 33g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 2286mg, Potassium: 977mg, Fiber: 6g, Sugar: 17g, Vitamin A: 6751IU, Vitamin C: 71mg, Calcium: 192mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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