Spring roll in a bowl is a great way to get all the flavors of fresh spring rolls without all the fuss! This deconstructed spring roll features succulent shrimp, fresh veggies, and a delicious peanut dressing served over a bed of rice noodles.
Why You’ll Love This Recipe
- These spring roll bowls are packed with fresh flavor thanks to all of the fresh vegetables and the creamy peanut sauce.
- The homemade peanut sauce is flavorful and easy to make. The sauce ingredients are simple and ones that you likely have on hand.
- This recipe is a good option for meal prep and makes for quick lunches the next day. See our FAQ notes for tips to reheat the rice noodles.
If you want to make a more traditional spring roll, follow our recipe for shrimp rice paper spring rolls with peanut sauce.
Ingredient Notes
- Shrimp - we prefer to cook the shrimp and recommend using shrimp that has been shelled and deveined.
- Carrots and cabbage - you can shred these yourself or purchase them pre-shredded at the grocery store. Red/purple cabbage or green cabbage work.
- Rice noodles - we recommend using the linguine style rice noodles over the vermicelli noodles. The vermicelli rice noodles are fine and sticky, making it hard to toss the peanut sauce throughout the bowl and distribute the flavor. You can use brown rice noodles if preferred.
- Soy sauce - we like to use low-sodium soy sauce. Feel free to swap for tamari or coconut aminos for a gluten-free option.
- Ginger and garlic - using fresh ginger and garlic is a must for this peanut sauce!
See the recipe card below for a complete list of ingredients and measurements.
If you're a fan of the peanut sauce, try out these other recipes that use our homemade peanut sauce:
Recipe Tips & Variations
- Top with fresh herbs such as cilantro, mint, or Thai basil.
- You can add sesame seeds, green onions, or a lime wedge for garnish.
- Add red pepper flakes or jalapeño slices for a little heat.
- Feel free to top with some sweet chili sauce, another great sauce that is often served with fresh spring rolls.
- If you aren't a fan of shrimp, you could use ground chicken or ground pork or another ground meat of choice.
- Easily swap for other fresh veggies of choice such as bok choy, snow peas, or mung bean sprouts.
- To more easily distribute the flavor, you can toss the rice noodles with extra peanut sauce before adding the other components.
How to Make Spring Roll in a Bowl
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Begin by thawing the shrimp if needed. While the shrimp is thawing, prepare the vegetables and peanut sauce.
For the peanut sauce, measure out the peanut butter and microwave for a few seconds to soften if needed. Add the soy sauce, rice vinegar, sesame oil, lime juice, garlic, ginger, maple syrup, Sriracha, and water. Mix until well combined.
Step 2: Bring a large pot of water to a boil and cook the rice noodles according to package instructions. Drain and rinse the noodles in cold water to remove excess starch. Toss the noodles with a little bit of olive oil or sesame oil to prevent sticking if needed.
Step 3: While the noodles are cooking, prepare to cook the shrimp. Heat a large non-stick skillet with the teaspoon of oil over medium-high heat. Place the shrimp in the pan in a single layer and cook for 1-2 minutes or until the edges of the shrimp begin to turn pink.
Flip the shrimp and continue to cook on the other side for another 1-2 minutes, until it reaches an internal temperature of 145 degrees Fahrenheit. Remove the pan from the heat.
Step 4: Next, assemble the bowls. Place the rice noodles at the bottom of your bowl and top with the veggies, shrimp, and any additional toppings. Drizzle with the peanut sauce to taste.
If you like this recipe, you might like our beef and broccoli stir fry, cashew crunch salad, and hot honey salmon bites.
Deconstructed Spring Roll FAQs
We recommend storing leftovers in an airtight container in the refrigerator. We prefer to store components in separate containers—noodles, shrimp, and veggies in their own airtight containers or ziplock bags.
Rice noodles tend to dry out once they are refrigerated. If you have leftovers, we recommend adding a little bit of water to the noodles as you reheat them. For example, if reheating in the microwave, add 1-2 tablespoons of water to the noodles and heat until the noodles are warmed through.
This recipe is gluten-free with the use of coconut aminos or tamari in place of the soy sauce. It is dairy-free. For a vegetarian version, omit the shrimp (could replace with cubed tofu or another plant-based protein). For a vegan spring roll bowl option, omit the shrimp or swap with a plant-based protein and use maple syrup instead of honey in the peanut sauce.
Other Recipes With Shrimp
If you make this spring roll in a bowl recipe, 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!
Shrimp Spring Roll in a Bowl With Peanut Sauce
Ingredients
For the bowls:
- 1 ½ pounds raw shrimp (shelled and deveined)
- 1 teaspoon olive or avocado oil
- ½ of a cucumber, sliced
- 1 red bell pepper, cut into thin strips
- 1 cup shredded carrots
- 2 cups shredded cabbage (purple or green)
- 8 oz rice linguine noodles
- Optional garnishes: jalapeño slices, cilantro, mint, freshly squeezed lime juice
For the peanut sauce:
- ⅓ cup natural peanut butter
- 2 tablespoons soy sauce (coconut aminos or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Juice from one lime
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey or maple syrup
- ¼ - ½ teaspoon Sriracha or red pepper flakes
- 2-3 tablespoons of water, for desired consistency
Instructions
- Begin by thawing the shrimp if needed. While the shrimp is thawing, prepare the vegetables and peanut sauce.
- For the peanut sauce, measure out the peanut butter and microwave for a few seconds to soften if needed. Add the soy sauce, rice vinegar, sesame oil, lime juice, garlic, ginger, maple syrup, Sriracha, and water. Mix until well combined.
- Bring a large pot of water to a boil and cook the rice noodles according to package directions. Drain and rinse the noodles in cold water to remove excess starch. Toss the noodles with a little bit of olive oil or sesame oil to prevent sticking if needed.
- While the noodles are cooking, prepare to cook the shrimp. Heat a large non-stick skillet with the teaspoon of oil over medium-high heat. Place the shrimp in the pan in a single layer and cook for 1-2 minutes or until the edges of the shrimp begin to turn pink.
- Flip the shrimp and continue to cook on the other side for another 1-2 minutes, until it reaches an internal temperature of 145 degrees Fahrenheit. Remove the pan from the heat.
- Next, assemble the bowls. Place the rice noodles at the bottom of your bowl and top with the veggies, shrimp, and any additional toppings. Drizzle with the peanut sauce to taste.
Notes
- Save Time:
- Use pre-cooked shrimp.
- Buy a bag of coleslaw mix or shredded cabbage.
- Buy a bag of shredded carrots.
- Prep Ahead
- Prepare the vegetables and peanut sauce ahead of time.
- This recipe is gluten-free with the use of coconut aminos or tamari in place of the soy sauce. It is dairy-free. For a vegetarian version, omit the shrimp (could replace with cubed tofu or another plant-based protein). For a vegan spring roll bowl option, omit the shrimp or swap with a plant-based protein and use maple syrup instead of honey in the peanut sauce.
- The recipe can be found on My Fitness Pal by searching "BWB Spring Roll in a Bowl." It is for one serving (¼ of the recipe) + 40 grams of peanut sauce. 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.
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