Spring Roll Bowl

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe! Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer…

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.

This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!

Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer Salmon Bites, or Greek Burgers!

A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.

Spring Roll Bowls are Quick and Genius

We created these Spring Roll Bowls as a convenient way to get the delicious flavors of Fresh Spring Rolls, without the work. Everything is thrown in a bowl and drizzled with a homemade peanut sauce that will make your tastebuds sing! They’re perfectly practical for weeknight enjoyment, and just look how pretty they are.

Ever since our trip to Southeast Asia I’ve been craving all of our favorite Vietnamese and Thai inspired recipes (like Pho and Banh Mi Sandwiches). Any of those flavors I can mimic, bring my right back to that amazing experience! (You can find our travel itinerary, here).

How to Make Spring Roll Bowls:

Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.

Two images showing the ingredients for a sweet chili peanut sauce in a food processor, and a picture of chopped veggies, mango, avocado, and herbs on a cutting board.

Prepare Noodles and Serve: Cook noodles according to package instructions. Drain 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. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!

Two images with rice noodles with peanut sauce and sweet chili sauce on top, then an easy spring roll bowl all assembled and being served with chopsticks.

Make Ahead Instructions:

To Make Ahead: Chop 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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A homemade Spring Roll Bowl recipe with a sweet chili sauce, peanuts, avocado, carrot, bell pepper, cucumber, and mango.
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Spring Roll Bowl

Our favorite Spring Roll Bowls are vibrant and healthy and on the table in 30 minutes. The peanut sauce on top will make these your new favorite meal.
Course Main Course
Cuisine American, Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5
Calories 748kcal
Cost 10

Ingredients

Peanut Sauce: 

  • 1/2 cup creamy peanut butter
  • 2 Tablespoons hoisin sauce
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons garlic , minced
  • 2 teaspoons Sriracha hot sauce
  • 2 Tablespoons rice wine vinegar
  • 3-4 Tablespoons warm water , or more as needed to thin

Spring Roll Bowls:

  • 14 ounces dry rice noodles
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped 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
  • 2 cups Protein of choice: cooked chicken, shrimp or crispy tofu , optional

Instructions

  • 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.

Video

Notes

Make Ahead Instructions: Store chopped veggies and sauce seperatly, up to a few days ahead. Rice noodles don’t work to cook ahead.
Calories: Calorie count includes all of the sauce being used. Use less sauce for less calories.

Nutrition

Calories: 748kcal | Carbohydrates: 108g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 0.2mg | Sodium: 1134mg | Potassium: 836mg | Fiber: 10g | Sugar: 26g | Vitamin A: 4030IU | Vitamin C: 56mg | Calcium: 84mg | Iron: 2mg

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I originally shared this recipe July 2016. Updated June 2022 and May 2024.