Spring Roll Bowl – Tastes Better From Scratch

Applebees Chicken Salad in a serving bowl with dressing on top.

This easy Spring Roll Bowl has all of the flavor you love from fresh spring rolls, transformed into a delicious bowl with Sweet Chili Peanut Sauce. It’s a 30 minute meal that will become a staple at your house.

Looking for more fresh and fun 30-Minute Meals? Try my Black Bean Burger, Pad Thai, Taco Salad, or a Tuna Melt!

A fresh Spring Roll Bowl topped with a homemade peanut sauce in a serving bowl.

Why I love this recipe:

  • Easy – They’re less work than rolling Fresh Spring Rolls, and just as delicious and fun to eat!
  • Fresh and Flavorful – One reason I love Thai recipes is all of the fresh veggies and bold flavors. This recipe uses two sauces and tons of yummy toppings that will have your tastebuds singing!
  • Peanut Sauce – The homemade peanut sauce really takes these bowls to the next level! It ties all the flavors together perfectly.

How to Make Spring Roll Bowls:

Make Peanut Sauce: Place all the sauce ingredients in the food processor and blend until smooth. Add a little water, if needed.

The ingredients for homemade peanut sauce in a food processor, about to be mixed..

Chop Vegetables: Slice and chop all vegetables and herbs.

Sliced avocado, bell pepper, carrots, cucumber, mango, and fresh herbs all sliced on a wooden cutting board.

Prepare Noodles: Cook the noodles according to package instructions. Drain them and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine.

Cooked rice noodles in a glass mixing bowl with peanut sauce and sweet chili sauce on top.

Serve: Spoon noodles into bowls then top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce, and dig in!

A close up picture of a Spring Roll Bowl in a serving dish with chopsticks.

Make Ahead Instructions:

To Make Ahead: Chop the veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together and harden.

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Recipe

For the Bowls:

  • 14 ounces dry Rice Noodles
  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro
  • 2 serrano peppers chopped (seeds and veins removed)
  • 2/3 cup dry roasted peanuts , chopped
  • 1 avocado , peeled and thinly sliced
  • 1 large carrot , shredded
  • 1 bell pepper (red or orange), chopped
  • 1 English cucumber , sliced
  • 1 mango , peeled and sliced into chunks
  • 1/2 cup sweet chili sauce ,or more, to taste
  • Protein of choice, cooked shrimp, chicken or crispy tofu , optional
  • Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.

  • Chop all vegetables and fresh herbs.

  • Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.

  • Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.

Make Ahead Instructions: Chop the veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together or dry out. Veggies: Feel free to substitute any of your favorite vegetables instead. Calories: calorie count includes all of the sauce being used. Use less sauce, for less calories.

Calories: 748kcalCarbohydrates: 108gProtein: 17gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 0.2mgSodium: 1134mgPotassium: 836mgFiber: 10gSugar: 26gVitamin A: 4030IUVitamin C: 56mgCalcium: 84mgIron: 2mg

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I originally shared this recipe July 2016. Updated June 2022.

Author: editor

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