Spring Roll in a Bowl is a fresh, vibrant dish that comes together in just 35 minutes. Perfect for busy weeknights or easy meal prep. It’s full of fresh vegetables, thin rice noodles, and colorful ingredients that you can mix and match depending on what’s in your fridge.
This Spring Roll in a Bowl is everything I love about fresh, vibrant meals. Colorful veggies, juicy mango, and crisp noodles all in one easy-to-customize bowl. It’s a perfect mix of textures and flavors, and you can add in anything as easy as rotisserie chicken, to shrimp to tofu depending on what you have on hand. The best part? It comes together fast and turns dinner into a fun, build-your-own bowl. Kind of like a spring roll salad meets taco night, but with an Asian twist! It’s one of the easiest ways to serve a healthy, full meal that makes everyone happy.
And then there’s the dressing. These are the kind of flavors I could eat every day. Creamy peanut butter, a hint of sweetness, and that unmistakable Asian-inspired tang that pulls it all together. It’s the perfect drizzle: bold, balanced, and totally addictive. It is perfect for this bowl, but I like to make a double batch and eat it on salad later in the week.
Why You’ll Love This Spring Roll in a Bowl
- Quick and Easy: Ready in 25 minutes with minimal prep!
- Customizable: Everyone can build their bowl exactly how they like it. Great for picky eaters.
- Perfect for Meal Prep: Easy to portion out in separate containers for quick lunches throughout the week.
- Nutritious and Delicious: Packed with fresh vegetables, rice vermicelli, and a creamy peanut sauce.
Ingredients You’ll Need
The ingredient list might look a little long, but it’s made up of simple, everyday items you can grab at any grocery store. Chances are, you’ve already got a few on hand. It’s also a great way to use up leftover veggies sitting in your fridge!
For the Bowl:
- Rice Vermicelli: These thin rice noodles add the perfect texture and make the dish feel like a full meal. Follow the package instructions closely for best results!
- Fresh Veggies (Red Cabbage, Carrots, Cucumber, Radishes): Adds vibrant colors, crunch, and plenty of nutrition. Pre-shredded coleslaw mix is a great shortcut!
- Mango: Sweetness balances out the savory flavors and adds such a fun twist to every bite. Mango is hands-down a favorite in our house. My kids get excited every time they see it go into the bowl!
- Cilantro and Basil: These fresh herbs bring bright, bold flavor to every bite. If you’re not a fan of cilantro, try fresh mint or Thai basil for a twist!
For the Sauce:
- Creamy Peanut Butter: The star ingredient in the dressing, making it rich and luscious. Opt for natural peanut butter without added sugar for a healthier option.
- Sweet Chili Sauce: Adds sweetness and a little kick to the dressing, helping balance the peanut butter and tie all the flavors together.
- Sesame Oil for & Soy Sauce: Adds a salty, tangy depth that’s essential to Asian-inspired sauces. You can also use coconut aminos for a gluten-free option.
- Honey: Adds a subtle sweetness that balances the savory and tangy elements of the dressing. You can swap it with a little bit of maple syrup or brown sugar if preferred.
- Lime: Adds a bright burst of fresh flavor and ties the whole dish together. Squeeze a lime wedge over your bowl just before serving for extra zing.
- Fresh Garlic & Ginger: Brings bold flavor and a slight kick. Fresh is best for the most impact.
- Rice Wine Vinegar: Lightens the sauce and brings balance to the richness of the peanut butter and oil.
How to Make Spring Roll in a Bowl
- Cook Your Noodles: Soak the rice vermicelli according to package instructions. Once tender, drain and set aside to cool.
- Prep Your Vegetables: While the noodles are soaking, prep your vegetables. Julienne the carrots and cucumber, thinly slice the radishes and green onions, and shred the cabbage. Slice the mango into thin strips and gather any optional add-ins.
- Make the Peanut Dressing: Warm peanut butter in the microwave for 15 seconds to easily combine. Then whisk or shake together peanut butter, sweet chili sauce, sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, red pepper flakes, and lime juice until smooth and creamy.
- Assemble the Bowls: Divide noodles, fresh vegetables, mango, and optional proteins like shrimp, chicken, or tofu evenly among bowls. Drizzle generously with peanut dressing, garnish with fresh basil, cilantro, and lime wedges, and enjoy immediately!
Substitutions for your Spring Roll Bowl
- Allergy-Friendly Swap: If peanut allergies are a concern, substitute peanut butter with tahini or almond butter.
- Boost the Protein: Mix in cooked shrimp, shredded rotisserie chicken, ground turkey, or crispy tofu. Even a handful of edamame works great!
- Veggie Twist: Don’t stop at the basics. Snow peas, baby corn, red bell pepper, snap peas, or even broccoli slaw make fun additions.
- Can’t find rice vermicelli? Try thin rice noodles or white rice. For a low-carb option, shredded cabbage or romaine lettuce.
Storing and Making Ahead
Spring Roll Bowls are ideal for meal prepping. Store ingredients in separate airtight containers in the refrigerator for up to 3 days. Drizzle dressing just before serving to keep everything crisp and fresh.
Frequently Asked Questions
Can I a make this low carb?
Absolutely! Replace rice noodles with shredded romaine lettuce or cauliflower rice. The dressing is great for salads too and leftovers are perfect for lunch the next day!
What kind of protein can I add?
This bowl is super flexible. Try cooked shrimp, shredded rotisserie chicken, or pan-fried tofu. You can also cook up some ground meat like ground chicken, turkey, pork, or beef in a large skillet with soy sauce and ginger for a savory, satisfying twist.
Do I eat this warm or cold?
Enjoy cold or warm noodles slightly in the microwave before assembling.
Peanut Butter Dressing too thick?
Warm peanut butter slightly to mix easily. Adjust consistency with a little water if too thick.
More Asian Style Recipes You’ll Love
If you loved this Spring Roll in a Bowl recipe, here are a few more easy favorites you might enjoy!
- Asian Chicken Lettuce Wraps
- Beef and Broccolini Stir Fry
- Easy Teriyaki Shrimp and Rice Bowl
- Sweet and Sour Cauliflower with Pineapple
- Thai Chicken Salad with Peanut Dressing
- Teriyaki Salmon Stir Fry
Did you make this Spring Roll in a Bowl? Leave a recipe rating and review below!
Spring Roll in a Bowl
Ingredients
Method
- Soak the rice vermicelli according to package instructions. Once tender, drain and set aside to cool.
- While the noodles are soaking, prep your vegetables. Julienne the carrots and cucumber, thinly slice the radishes and green onions, and shred the cabbage. Slice the mango into thin strips and gather any optional add-ins like cooked shrimp, chicken, tofu, or edamame.
- Prepare the dressing. Place the peanut butter in a bowl or open mason jar. Warm it in the microwave for about 15 seconds until liquidy, then add the remaining dressing ingredients. Shake or whisk well to combine and emulsify.
- Divide the cooked noodles, vegetables, and mango evenly between 4 bowls, as well as any optional add-ins. Drizzle and toss with the dressing, then garnish as desired with herbs. Serve with lime wedges and additional dressing.
Nutrition
Notes
- Store leftovers separately in airtight containers.
- Substitute peanut butter for tahini if needed.
- Great served cold or warmed slightly.
