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