We love a good spring roll! Anytime we visit a Thai restaurant we always order shrimp spring rolls as an appetizer. It is one of our favorite parts of the meal. It is usually served with a peanut dipping sauce that really makes the spring rolls shine! We've found a few ways to experience these spring rolls at home, and while we love making our own spring rolls, this recipe for Spring Roll in a Bowl is a deconstructed version of the classic spring roll. We've found that it is just as delicious and easier to make. No need to wet a rice paper sheet and wrap all of the contents inside–instead you can toss it all in a bowl and drizzle the peanut sauce right on top! YUM. This recipe is so fresh and combines a lot of textures and flavors to give you chewy, crunchy, zippy, and creamy all in one.
What ingredients do I need?
We love to use shrimp in our spring roll in a bowl, but there are several options to choose from! Other traditional options you can try include ground pork or chicken. You may also choose to go without meat altogether to make it vegetarian.
Vermicelli Rice Noodles
The vermicelli rice noodles will serve as the base of the bowl in this recipe. Vermicelli noodles are sometimes referred to as "Angel Hair" pasta. You may have also seen a crunchy version of vermicelli rice noodles in other Asian-inspired dishes but for this recipe, we will be boiling the noodles which will bring them to a chewy texture. We recommend that you follow the package instructions for cooking this pasta to help you get it right every time!
Lots and Lots of Fresh Veggies!
These veggies will bring all of the color and crunch to this dish! Our favorite veggies to use are chopped cucumbers, shredded or finely sliced red cabbage, shredded carrots (grab the bag of pre-shredded carrots to save on time!), diced red bell pepper, a few avocado slices, and some thinly sliced jalapeño for a little kick. If there are other veggies you love that aren't included here, feel free to throw them in too!
The peanut dressing is a must in this recipe! It brings so much flavor and ties everything together so well. There is some tang from the rice vinegar and lime juice which is cut by the creaminess of the peanut butter and the sweetness of the honey (you can also use maple syrup!). There is nuttiness from the sesame oil and saltiness from the soy sauce. It's all pulled together with garlic and ginger. If you like some spice, don't forget to add a little Sriracha or red pepper flakes for an extra punch.
Find the recipe for our favorite peanut dressing/dipping sauce here.
What equipment will I need?
Very little equipment is needed for this recipe. You'll need a large pot and colander for the noodles, a non-stick pan to cook the shrimp, and a knife and cutting board to chop up all the vegetables.
How do I make spring roll in a bowl?
The first thing you'll want to do is put a large pot of water on the stove and get it boiling so you can cook the noodles. The water can get up to a boil while you cut up the vegetables. When the water is boiling, add the rice noodles and cook according to the package instructions. These noodles cook very quickly so don't leave them for long!
When you drain the noodles, we recommend rinsing them under cold water to help stop the cooking process and to also wash away excess starch to prevent the noodles from sticking together. Then, immediately toss the noodles with your choice of oil (sesame oil, avocado oil, olive oil, etc.) to help prevent clumping as well. You may want to toss them again every 5-10 minutes until you serve them to avoid sticking.
Once your veggies are prepped and your noodles cooked and cooled, place a non-stick pan on medium-high heat. Once the pan is hot, spray it with non-stick spray and place the shrimp in the pan in a single layer. The shrimp will also cook very fast, so don't leave their side! Once you notice the edges of the shrimp turning pink, flip the shrimp to the other side and cook through - this all should happen in just a few minutes. The shrimp should reach an internal temperature of 145 degrees Fahrenheit.
Now it is assembly time! Toss the noodles, veggies, and shrimp into your serving bowl, drizzle with peanut sauce, and top with any of your favorite extras–cilantro, chopped peanuts, red pepper flakes, or green onion. So simple and delicious! Enjoy!
Is this recipe dairy-free and gluten-free?
Yes, this recipe is dairy free! It can easily be made gluten-free as long as you are using a gluten-free soy sauce or choose to use coconut aminos instead of soy sauce. As always, check the most up-to-date allergen information of a product before using it.
If you make this spring roll in a bowl, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Spring Roll in a Bowl
- 1 lb raw shrimp (shelled and deveined)
- 1 cucumber
- 1 large red bell pepper
- 1 1/2 cups shredded carrots
- 1/2 red cabbage
- 1 medium avocado
- 1 jalapeño
- 8 oz Vermicelli rice noodles
- 1 lime, sliced (for garnish and lime squeeze over assembled bowl)
- Cilantro (as a topping on the bowl)
- If your shrimp is frozen, thaw the shrimp prior to the rest of the cooking process.
- Bring a large pot of water to a boil (follow the instructions on the back of the rice noodle package for the amount of water you should bring to a boil).
- While the water is coming to a boil, begin to chop the vegetables. We like to slice the cucumbers and avocados and thinly slice the jalapeño and red cabbage. Then chop the red bell pepper.
- Once the water has come to a boil, cook the rice noodles according to the package directions. The noodles will cook very quickly. When the noodles are done cooking, drain the water. We recommend that you rinse the cooked noodles in cold water to stop the cooking process and rinse off any extra starch. Then toss with an oil of your choice. These steps will help prevent sticking/clumping of the noodles. Set the noodles aside while you cook the shrimp.
- Heat a large non-stick skillet on medium-high heat. Once the skillet is hot, spray the pan with non-stick spray. Place the thawed shrimp in the pan in a single layer and cook for 1-2 minutes until the edges of the shrimp begin to turn pink.
- Flip the shrimp and continue to cook on the other side for about one minute, until the shrimp is pink and opaque or reaches an internal temperature of 145 degrees Fahrenheit. Remove the pan from the heat.
Instructions for Peanut Dressing
- Prepare the peanut dressing using the instructions from our Peanut Dressing/Dipping Sauce recipe.
- Place about 2 oz of cooked rice noodles in the bottom of a bowl. Top with the chopped vegetables and shrimp. Drizzle the peanut sauce on top and add your preferred toppings (cilantro, lime, chopped peanuts).
The recipe can be found on My Fitness Pal by searching "BWB Spring Roll in a Bowl."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.