Spring Roll in a Bowl Recipe

Introduction

This Spring Roll in a Bowl recipe delivers all the fresh flavors of traditional spring rolls without the wrapping. Ready in just 5 minutes of active prep, it’s a vibrant, healthy dish perfect for a quick lunch or light dinner.

Ingredients

• 1 pound large shrimp (peeled, deveined, tails removed)
• 4 tablespoons soy sauce or Tamari (divided)
• 8 ounces vermicelli rice noodles
• 4 tablespoons avocado oil (divided)
• 1 teaspoon salt (divided)
• 2 tablespoons fish sauce
• ½ cup warm water (divided, plus more if needed)
• 2 tablespoons packed brown sugar (divided)
• 2 tablespoons lime juice (from 1-2 limes)
• 1 tablespoon rice vinegar
• 2 teaspoons rice vinegar
• 1 ½ teaspoon sriracha (divided, optional)
• 2 cloves garlic (finely minced, divided)
• ¼ cup smooth peanut butter
• 1 cup red cabbage (thinly sliced)
• 2 carrots (peeled and thinly sliced)
• 1 English cucumber (thinly sliced)
• ½ cup loosely packed cilantro (finely chopped)
• ¼ cup fresh mint leaves (thinly sliced)
• ¼ cup fresh basil leaves (thinly sliced)

Instructions

1. Step 1: Add the shrimp to a large bowl and toss with 1 tablespoon of the soy sauce. Let it marinate for 10 minutes to absorb flavor.
2. Step 2: Meanwhile, cook the rice noodles according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss and set aside.
3. Step 3: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the shrimp one at a time, shaking off excess soy sauce, in a single layer. Sprinkle with ½ teaspoon salt and cook for 2 minutes per side, or until opaque and curled. Remove from heat.
4. Step 4: To make the Vinegar Sauce, whisk together fish sauce, 2 tablespoons soy sauce, ¼ cup water, 1 tablespoon brown sugar, lime juice, 1 tablespoon rice vinegar, 1 teaspoon sriracha (if using), and 1 minced garlic clove in a medium bowl until sugar dissolves.
5. Step 5: For the Peanut Sauce, combine peanut butter, remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 minced garlic clove, and ½ teaspoon sriracha (if using) in another bowl. Gradually whisk in ¼ cup water, 1 tablespoon at a time, until smooth and desired consistency is reached. Set aside.
6. Step 6: To assemble, divide cooled noodles evenly among four bowls. Drizzle with Vinegar Sauce and toss to coat. Top each bowl with cooked shrimp, red cabbage, carrots, and cucumber. Drizzle with Peanut Sauce and garnish with cilantro, mint, and basil leaves.

Tips & Variations

• For a vegetarian version, substitute shrimp with tofu or extra vegetables and use soy sauce in place of fish sauce.
• If you prefer a milder dish, omit or reduce the sriracha.
• Use warm water gradually in the peanut sauce to achieve the perfect creamy texture.
• Leftover herbs can be stirred in last minute to keep them fresh and bright.

Storage

Store leftovers separately—keep the noodles, shrimp, and sauces in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or enjoy cold. Toss noodles and fresh vegetables just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare components like sauces and cooked shrimp ahead, but for best texture, assemble the bowls right before eating.

What can I use instead of rice noodles?

Thin rice vermicelli noodles are ideal, but you can substitute with glass noodles, thin spaghetti, or even shredded cabbage for a low-carb option.

Spring Roll in a Bowl Recipe

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★★★★★

4.7 from 97 reviews

• Author: Julian
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This Spring Roll in a Bowl recipe captures all the fresh, vibrant flavors of traditional Vietnamese spring rolls but in a quick, easy, and deconstructed bowl form. Featuring marinated seared shrimp, cool rice noodles, crunchy vegetables, and two flavorful sauces—tangy vinegar and savory peanut—this dish makes a light, refreshing, and satisfying meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Shrimp and Marinade

• 1 pound large shrimp (peeled, deveined, tails removed)
• 1 tablespoon soy sauce or Tamari
• ½ teaspoon salt, divided
• 1 tablespoon avocado oil
• 1 tablespoon avocado oil
• ½ teaspoon salt

Noodles and Vegetables

• 8 ounces vermicelli rice noodles
• 1 cup red cabbage (thinly sliced)
• 2 carrots (peeled and thinly sliced)
• 1 English cucumber (thinly sliced)
• ½ cup loosely packed cilantro (finely chopped)
• ¼ cup fresh mint leaves (thinly sliced)
• ¼ cup fresh basil leaves (thinly sliced)

Vinegar Sauce

• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• ¼ cup warm water
• 1 tablespoon brown sugar (packed)
• 2 tablespoons lime juice (from 1–2 limes)
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• 1 clove garlic (finely minced)

Peanut Sauce

• ¼ cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar (packed)
• 2 teaspoons rice vinegar
• 1 clove garlic (finely minced)
• ½ teaspoon sriracha (optional)
• ¼ cup warm water (plus more if needed)

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Instructions

1. Marinate the shrimp: In a large bowl, toss the shrimp with 1 tablespoon soy sauce, then let them marinate for 10 minutes to absorb the flavor.
2. Cook the noodles: Prepare the vermicelli rice noodles following package instructions. Drain and rinse under cold water until cooled. Drizzle with 1 tablespoon avocado oil, sprinkle with ½ teaspoon salt, and toss to combine. Set aside.
3. Sear the shrimp: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add shrimp one at a time, letting excess marinade drip off. Place shrimp in a single layer, sprinkle with ½ teaspoon salt, and cook for 2 minutes on each side until shrimp are opaque and curled.
4. Make the Vinegar Sauce: In a medium bowl, whisk together fish sauce, 2 tablespoons soy sauce, ¼ cup warm water, 1 tablespoon brown sugar, lime juice, 1 tablespoon rice vinegar, 1 teaspoon sriracha (if using), and 1 minced garlic clove until sugar dissolves completely.
5. Make the Peanut Sauce: In another medium bowl, whisk together peanut butter, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 minced garlic clove, and ½ teaspoon sriracha (if using). Slowly whisk in ¼ cup warm water, adding 1 tablespoon at a time, until desired sauce consistency is reached. Set aside.
6. Assemble the bowls: Divide cooled noodles equally among four bowls. Drizzle each with vinegar sauce and toss until noodles are well coated. Top noodles with cooked shrimp, sliced red cabbage, carrots, and cucumber. Drizzle peanut sauce over top, then garnish with chopped cilantro, mint, and basil leaves for fresh herb aroma and flavor.

Notes

• For a vegetarian option, substitute shrimp with tofu or tempeh and use tamari instead of fish sauce.
• You can adjust the spiciness by varying the amount of sriracha or omitting it entirely.
• Make sure to rinse the rice noodles well with cold water after cooking to prevent sticking.
• If you prefer, you can prepare all components ahead of time and assemble just before serving.
• For added crunch, consider topping with crushed peanuts or toasted sesame seeds.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Stovetop
• Method: Stovetop
• Cuisine: Vietnamese

Keywords: spring roll in a bowl, Vietnamese spring roll, shrimp spring roll bowl, fresh spring rolls, easy Vietnamese recipe, peanut sauce, vermicelli noodle bowl, healthy shrimp recipe