All of the flavor you love from fresh spring rolls, transformed into delicious Spring Roll Bowls with Sweet Chili Peanut Sauce.

An overhead view of a bowl filled with rice noodles, cucumber, mangos, bell pepper, and avocado.Happy Monday guys! I love starting the week with an awesome (and EASY) dinner idea for you. These Spring Roll Bowls with Sweet Chili Peanut Sauce are the bomb . com.  This recipe was completely inspired by my friend Lindsay from Pinch of Yum.

Spring roll bowls with rice noodles and vegetables and a thai sauce.

I traveled to her studio in Minneapolis recently for a food photography workshop (you may have seen some of my posts from Instagram about the #pinchofyumworkshop she does). She is amazing, not just as a person, but as a blogger and photographer too. And if you are interested in food photography her workshop is fantastic!

Spring roll bowls with a peanut sauce.

Some of my favorite things from her recipe blog are her “bowl” recipes. If you’ve followed my blog for long you may have noticed I post bowl recipes quite often too. These Grilled Hawaiian Chicken Teriyaki Bowls and these Autumn Bowls are two of my all time favorites.

Anyways, Lindsay posted some Spring Roll Bowls a few months ago and it was one of those “ahhh” moments where I couldn’t believe I hadn’t thought of that before.

I make spring rolls quite often, so I decided to transform my favorite fresh spring rolls into my own version of spring roll bowls. And, in my opinion, you just can’t have spring rolls without a delicious peanut sauce and sweet chili sauce!

Not only were these bowls even easier then making spring rolls, they were every bit as good, if not MORE delicious!


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Prep 15 mins
Cook 10 mins
Total 25 mins
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Peanut Sauce: 

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

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 , seeds and veins removed
  • 2/3 cup dry roasted peanuts , chopped
  • 1 avocado , peeled, seeded and sliced thin
  • 1 large carrot , shredded
  • 1 bell pepper (red or orange), chopped
  • 1 large English cucumber , sliced into coins
  • 1 mango , peeled and sliced into chunks
  • 1/2 cup sweet chili sauce (I love the Mae Ploy brand) , or more, to taste
  • Cooked shrimp, chicken or tofu for spring roll , optional for serving


For the sauce:

  • Place all ingredients in your 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.

For the bowls:

  • Slice and chop all vegetables and herbs and have them ready.
  • Cook the 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.
  • Spoon noodles into bowls. 
  • Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. 
  • Drizzle with extra sweet chili sauce and peanut sauce. Enjoy!


Calories: 658kcalCarbohydrates: 97gProtein: 16gFat: 23gSaturated Fat: 4gSodium: 1309mgPotassium: 527mgFiber: 6gSugar: 21gVitamin A: 3530IUVitamin C: 45.9mgCalcium: 61mgIron: 2.3mg

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All of the flavor you love from fresh spring rolls, transformed into delicious Spring Roll Bowls with Sweet Chili Peanut Sauce.| Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. So good! A great mix of heat and peanut flavors. The herbs made the dish so flavorful. Loved the cool ingredients such as mango and cucumber also. Great dish, now that I know how to make it 🙂