Introduction

This Spring Roll Bowl is a vibrant and fresh dish that captures all the flavors of traditional spring rolls in a convenient bowl format. Loaded with colorful veggies, herbs, and a creamy peanut sauce, it’s perfect for a light lunch or dinner. You can customize it with your favorite protein or keep it vegan for a wholesome meal.

A white bowl filled with a colorful layered salad on a white marbled surface. The first layer is thick rice noodles, white and slightly translucent, covering the base. On top, bright orange shredded carrots are scattered along with thin slices of pale green cucumber. Cubes of golden-brown tofu are spread throughout, mixed with chunks of bright yellow mango. Thin slices of avocado with dark green skin and light green flesh fan out on one side. Small chopped peanuts and fresh green herbs are sprinkled over everything. A light brown dressing is drizzled on top, adding a glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup creamy peanut butter
2 Tablespoons hoisin sauce
1/4 cup low-sodium soy sauce
2 teaspoons minced garlic
2 teaspoons Sriracha hot sauce
2 Tablespoons rice wine vinegar
3-4 Tablespoons warm water (or more as needed to thin)
14 ounces dry rice noodles
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh cilantro
2 serrano peppers, chopped (seeds and veins removed)
2/3 cup dry roasted peanuts, chopped
1 avocado, peeled and thinly sliced
1 large carrot, shredded
1 bell pepper (red or orange), chopped
1 English cucumber, sliced
1 mango, peeled and sliced into chunks
1/2 cup sweet chili sauce (or more, to taste)
2 cups protein of choice: cooked chicken, shrimp, or crispy tofu (optional)

Instructions

Step 1: Make the peanut sauce by adding the peanut butter, hoisin sauce, soy sauce, garlic, Sriracha, rice wine vinegar, and warm water to a food processor. Blend until smooth, adding more water if needed to reach your desired consistency. Pour the sauce into a bowl and set aside.
Step 2: Chop all the fresh vegetables and herbs as listed.
Step 3: Cook the rice noodles according to the package instructions. Drain well, then transfer to a large mixing bowl. Drizzle with 1 to 2 tablespoons of sweet chili sauce and a few tablespoons of the peanut sauce. Toss gently to coat the noodles evenly.
Step 4: To assemble, spoon the coated noodles into serving bowls. Top with sliced avocado, shredded carrot, mango chunks, chopped bell pepper, serrano pepper, cucumber slices, chopped peanuts, and fresh herbs. Add your choice of protein if using. Finish by drizzling extra sweet chili sauce and peanut sauce over the top to taste.

Tips & Variations

For a creamier peanut sauce, add a splash of coconut milk or more warm water to thin it out.
Swap serrano peppers for milder jalapeños or omit them entirely if you prefer less heat.
Try adding shredded cabbage or snap peas for extra crunch.
If using tofu, pressing and pan-frying it beforehand adds great texture and flavor.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The noodles are best stored without sauce to prevent sogginess; toss with sauces just before serving. Reheat proteins gently if needed, and enjoy the assembled bowl fresh for best texture and flavor.

How to Serve

A bowl filled with white rice noodles forming the base layer, topped with small golden-brown tofu cubes scattered around. On one side, neatly sliced green avocado fanned out over the noodles, next to thin, bright orange carrot strips. There are light yellow mango chunks spread throughout and thin cucumber slices layered on top as well. A light brown sauce is drizzled unevenly over the bowl. Fresh green herbs and crushed peanuts are sprinkled over the top, adding texture and color. The bowl is placed on a white marbled surface with a light gray cloth nearby, with two small white bowls containing chopped green herbs and additional brown sauce slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes! Use gluten-free soy sauce or tamari and double-check that your hoisin sauce is gluten-free. Rice noodles are naturally gluten-free, making this a great option for gluten-sensitive eaters.

What protein options work best in this bowl?

Cooked chicken, shrimp, and crispy tofu are all excellent choices. You can also use grilled beef or tempeh, depending on your preference. For a vegetarian or vegan meal, tofu or just extra veggies and peanuts work beautifully.