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Spring Roll Bowl Recipe

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★★★★★

4.7 from 86 reviews

A vibrant and fresh Spring Roll Bowl packed with colorful vegetables, fresh herbs, and a creamy peanut sauce, inspired by traditional Vietnamese spring rolls. This light yet satisfying dish is perfect for a quick lunch or dinner and can be customized with your choice of protein.

Ingredients

Scale

Sauce

  • 1/2 cup creamy peanut butter
  • 2 Tablespoons hoisin sauce
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons garlic, minced
  • 2 teaspoons Sriracha hot sauce
  • 2 Tablespoons rice wine vinegar
  • 3–4 Tablespoons warm water, or more as needed to thin

Main Ingredients

  • 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

  1. Make the Peanut Sauce: Add the peanut butter, hoisin sauce, low-sodium soy sauce, minced garlic, Sriracha hot sauce, rice wine vinegar, and warm water to a food processor. Blend until smooth, adding extra water if needed to achieve your desired thinness. Pour the sauce into a bowl and set aside for later use.
  2. Prepare Vegetables and Herbs: Chop all the fresh herbs including basil, mint, and cilantro. Also prepare the serrano peppers by removing seeds and veins, then chop. Shred the carrot, chop the bell pepper, slice the cucumber, and peel and slice the avocado and mango into chunks.
  3. Cook the Rice Noodles: Cook the rice noodles according to the package instructions until tender. Drain well and transfer to a large mixing bowl. Drizzle with one or two tablespoons of sweet chili sauce and a few tablespoons of the prepared peanut sauce. Toss everything together thoroughly so the noodles are well coated.
  4. Assemble the Bowl: Divide the coated noodles into serving bowls. Top each bowl with sliced avocado, shredded carrot, mango chunks, chopped bell pepper, chopped serrano pepper, cucumber slices, chopped toasted peanuts, and fresh herbs. Add your choice of protein such as cooked chicken, shrimp, or crispy tofu if desired. Finish by drizzling extra sweet chili sauce and more peanut sauce on top to taste.

Notes

  • You can adjust the spiciness by adding more or fewer serrano peppers and Sriracha.
  • To keep it vegan, choose tofu or skip the protein entirely.
  • If you prefer a gluten-free meal, ensure the soy sauce is gluten-free.
  • Rice noodles can be substituted with thin glass noodles or vermicelli for variation.
  • Leftover peanut sauce is great as a dip or salad dressing for up to 3 days refrigerated.
  • For a crunchier texture, toast the peanuts lightly before chopping.

Keywords: spring roll bowl, peanut sauce, Vietnamese inspired, fresh herbs, rice noodles, healthy lunch, easy dinner

Find it online: https://leofoster.com/spring-roll-bowl-recipe/