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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
