Spring Roll Bowl

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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.

More “Bowl” Recipes:

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