If you love the fresh crunch and vibrant flavors of spring rolls but want a quicker, fuss-free way to enjoy them, this Spring Roll in a Bowl with Peanut Sauce Recipe is about to become your new favorite. Imagine all the brightness of crisp cabbage, juicy bell peppers, and refreshing herbs tossed together with soft rice vermicelli noodles and succulent shrimp, all draped in a luscious, creamy peanut sauce that perfectly balances sweet, savory, and a hint of heat. It’s a delightful meal that feels casual yet special—ready in just 30 minutes and bursting with textures and flavor that will have you craving it again and again.
Ingredients You’ll Need
The magic of this dish comes from simple, fresh ingredients that you can easily find at your local market, yet each one plays an essential role in creating that amazing contrast of flavors and textures. From crunchy vegetables to aromatic herbs, and a peanut sauce that steals the show, get ready to gather your essentials for this vibrant bowl of goodness.
- Vermicelli rice noodles (2 oz): Provides a light, silky base that soaks up the peanut dressing beautifully.
- Carrot (1, shredded): Adds subtle sweetness and a satisfying crunch to every bite.
- Shredded cabbage (2 cups): Brings a refreshing crisp texture and vibrant color.
- Red bell pepper (1, thinly sliced): Offers a juicy, slightly sweet pop with great color contrast.
- Persian cucumbers (2, thinly sliced): Imparts coolness and a refreshing crunch that balances the richness.
- Green onion (2 stalks, finely chopped): Adds mild oniony notes with a bit of brightness.
- Fresh mint (¼ cup, chopped): Invigorates the bowl with cooling herbal fragrance.
- Fresh cilantro (½ cup, chopped): Gives a zesty, citrusy punch that lifts the whole dish.
- Cooked shrimp (½ lb): Delivers tender protein and a delicate seafood flavor; easily swapped with chicken, tofu, or salmon.
- Natural peanut butter (¼ cup): The silky, nutty heart of the peanut sauce that ties everything together.
- Lime juice (1 lime): Brings acidity and brightness that cut through the richness of the peanut butter.
- Garlic (1 clove, minced): Provides a pungent depth to the dressing.
- Ginger root (1 tablespoon, grated): Adds warmth and subtle spice with fresh zestiness.
- Low sodium soy sauce (2 tablespoons): Contributes umami and saltiness to balance the flavors.
- Rice vinegar (2 tablespoons): Imparts mild acidity and helps brighten the dressing.
- Toasted sesame oil (2 teaspoons): Gives a toasty, aromatic note that makes the sauce irresistible.
- Honey (1 tablespoon): A touch of sweetness to mellow the tangy and spicy elements.
- Crushed red pepper flakes (½ teaspoon): Adds a gentle kick of heat to awaken the palate.
How to Make Spring Roll in a Bowl with Peanut Sauce Recipe
Step 1: Prep Your Veggies and Herbs
The first step is all about getting the fresh ingredients ready. Shred the carrot, cabbage, cucumbers, and red bell pepper into bite-sized strips or shred for that perfect crunchy texture. Finely chop the green onions, mint, and cilantro; these herbs are the secret to that irresistible freshness that makes this dish shine.
Step 2: Cook the Vermicelli Noodles
Prepare the rice vermicelli noodles according to the package instructions. Typically, they soften quickly in hot water—usually about 3-5 minutes—so keep a close eye. Once softened, drain and rinse under cold water to stop the cooking and keep them from sticking together. This creates the perfect silky base to mix with the veggies and sauce.
Step 3: Whisk Up the Peanut Sauce
This is where flavor magic happens. Grate fresh ginger and mince garlic finely, then whisk together with peanut butter, lime juice, soy sauce, rice vinegar, toasted sesame oil, honey, and crushed red pepper flakes. Blend or whisk vigorously until the sauce is smooth, creamy, and well combined. Taste and adjust seasonings if you want a bit sweeter, tangier, or spicier punch.
Step 4: Toss Everything Together
In a big mixing bowl, combine the shredded vegetables, chopped herbs, cooked shrimp, and vermicelli noodles. Pour in the luscious peanut sauce and toss everything gently but thoroughly. This step ensures every forkful is packed with a perfect balance of flavors and textures—the hallmark of this Spring Roll in a Bowl with Peanut Sauce Recipe.
How to Serve Spring Roll in a Bowl with Peanut Sauce Recipe
Garnishes
Elevate your bowl with some fresh garnishes. Sprinkle chopped peanuts for a delightful crunch, extra fresh herbs like cilantro and mint for added brightness, and a wedge of lime on the side to squeeze over just before eating. If you love a bit of heat, a few extra red pepper flakes or thinly sliced fresh chili rings add a vibrant kick.
Side Dishes
This deconstructed spring roll pairs beautifully with light, simple sides. Consider serving with steamed or roasted edamame for extra protein, a crisp Asian-style cucumber salad for refreshing contrast, or even a mild miso soup as a comforting starter. These options complement without overpowering the bowl’s bright flavors.
Creative Ways to Present
For an impressive yet casual meal, serve this dish in colorful individual bowls or mason jars layered with noodles, veggies, shrimp, and dressing just before eating. You can even turn it into a sharing platter by spreading ingredients on a large board for everyone to build their own bowls. Using vibrant bowls or adding an edible flower garnish can also bring a touch of elegance to the table.
Make Ahead and Storage
Storing Leftovers
This Spring Roll in a Bowl with Peanut Sauce Recipe stores wonderfully in the fridge for up to 2 days. Keep the peanut sauce separate if possible to avoid soggy vegetables and noodles. When ready to eat, combine and toss to refresh the flavors and textures.
Freezing
Because of the fresh veggies and herbs, freezing leftovers is not recommended. The texture and flavor of the cabbage, cucumber, and herbs will degrade upon freezing, and the peanut sauce may separate. It’s best to enjoy this bowl fresh or refrigerated within a couple of days.
Reheating
If you’ve kept the sauce separate, gently warm the shrimp and noodles in the microwave or a skillet before assembling the bowl for a cozy meal. Avoid overheating to maintain the shrimp’s delicate texture. The fresh veggies and herbs are best served cold or at room temperature for optimal crunch.
FAQs
Can I use chicken or tofu instead of shrimp?
Absolutely! This recipe is incredibly versatile. Grilled chicken, pan-seared tofu, salmon, or even crunchy edamame make delicious protein swaps without losing the essence of the dish.
How spicy is the peanut sauce?
The sauce has a gentle heat from a small amount of crushed red pepper flakes, which you can easily adjust to suit your taste by adding more or less. It’s balanced by the sweetness and tanginess for a harmonious flavor.
Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be prepared up to a week in advance and stored in the fridge in an airtight container. Just give it a good stir or shake before serving as ingredients might settle or thicken.
Is this recipe gluten-free?
It can be! Use gluten-free soy sauce or coconut aminos instead of regular soy sauce to keep it safe for gluten-sensitive diets. The rest of the ingredients are naturally gluten-free.
What if I don’t have fresh herbs?
Fresh herbs make a big difference here, but if you’re short on them, dried herbs can work in a pinch—just use less since their flavor is concentrated—and consider adding a bit of lime zest or juice for freshness.
Final Thoughts
I can’t recommend this Spring Roll in a Bowl with Peanut Sauce Recipe enough. It’s that perfect mix of fresh, vibrant crunch with creamy, savory peanut goodness that feels light yet satisfying. Whether you want a quick weeknight dinner or a colorful meal to impress guests without fuss, this bowl truly delivers joy in every bite. Give it a try and see how easy and delicious healthy eating can be!
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Spring Roll in a Bowl with Peanut Sauce Recipe
This Spring Roll in a Bowl with Peanut Sauce is a fresh, vibrant, and easy 30-minute meal that captures all the delightful flavors of traditional spring rolls without the hassle of wrapping. Featuring crunchy shredded veggies, tender rice vermicelli noodles, succulent shrimp, and a rich, creamy peanut dressing, this dish is perfect for a quick dinner or a light lunch. The recipe is versatile and allows substitutions in protein to suit your preference.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
For the Bowl
- 2 oz vermicelli rice noodles, dry (about ¼ of an 8 oz bag or ~60g)
- 1 carrot, peeled and shredded (~1 cup or 60g)
- 2 cups shredded purple cabbage or green cabbage (~¼ head of cabbage or 180g)
- 1 red bell pepper, thinly sliced or bell pepper of choice (~1–1.5 cups or 100-150g)
- 2 Persian cucumbers, thinly sliced or ½ an English cucumber (~1 cup or 70g)
- 2 stalks green onion, finely chopped (~2 tablespoon or 10g)
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ lb small or medium cooked shrimp, deveined and tails removed (230g) – can substitute with chicken, salmon, tofu, edamame, or other protein of choice
For the Dressing
- ¼ cup natural peanut butter or nut butter of choice (64g)
- 1 lime, juiced (about 2 tablespoon or 30ml)
- 1 clove garlic, finely minced
- 1 tablespoon ginger root, finely grated or ¼ teaspoon ground ginger
- 2 tablespoon low sodium soy sauce or coconut aminos (30 ml)
- 2 tablespoon rice vinegar (30 ml)
- 2 teaspoon toasted sesame oil (10 ml)
- 1 tablespoon honey or sweetener of choice (15 ml)
- ½ teaspoon crushed red pepper flakes
Instructions
- Prep the Vegetables: Shred the carrot, cabbage, cucumbers, and red bell pepper into thin strips or shreds. Finely chop the green onion, fresh mint, and cilantro. Set all the prepped vegetables and herbs aside.
- Cook the Noodles: Prepare the vermicelli rice noodles according to the package instructions, usually by soaking in hot water until tender, then draining thoroughly. This typically takes around 3-5 minutes.
- Make the Peanut Dressing: Finely grate the fresh ginger and mince the garlic. In a bowl or blender, whisk together the peanut butter, lime juice, garlic, ginger, low sodium soy sauce, rice vinegar, toasted sesame oil, honey, and crushed red pepper flakes until smooth and well combined.
- Combine Ingredients: In a large mixing bowl, combine the shredded vegetables, chopped herbs, cooked noodles, and cooked shrimp. Pour the peanut dressing over the top and toss everything well until evenly coated and mixed.
- Serve: Divide the spring roll mixture into serving bowls immediately, garnishing with additional herbs if desired. Enjoy this fresh, colorful dish as a light dinner or lunch.
Notes
- For vegetarian or vegan options, substitute shrimp with tofu, edamame, or other plant-based proteins and use a vegan-friendly sweetener.
- If you prefer a spicier sauce, increase the crushed red pepper flakes or add a dash of Sriracha.
- This recipe can be prepped ahead by shredding vegetables and making dressing in advance. Store separately and combine before serving.
- Rice vermicelli noodles can be found in most Asian grocery stores or the international aisle of major supermarkets.
- Adjust the quantity of dressing to taste, adding more lime juice or soy sauce if needed for balance.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
