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
- 8 ounces vermicelli rice noodles
- 3 tablespoons avocado oil divided
- 1 teaspoon salt divided
- 1 tablespoon soy sauce or tamari
- 1 pound 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
- ¼ cup thinly sliced basil finely sliced
Fish Vinegar Sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce or tamari
- ¼ cup water
- 1 tablespoon sugar
- 1 lime juiced
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 clove garlic finely minced
Peanut Sauce
- ¼ cup smooth peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or honey
- 2 teaspoons rice vinegar
- 1 garlic clove finely minced
- ½ teaspoon chili sauce to taste
- 3-4 tablespoons warm water
Instructions
- 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!
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Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
