This spring roll bowl is everything you love about fresh spring rolls-minus the rolling! Tender poached shrimp, crisp veggies, rice noodles, and a creamy peanut dressing come together in one easy, flavor-packed bowl.
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Like homemade spring rolls, this recipe is endlessly customizable. Making it ideal for a refreshing lunch or a busy weeknight dinner. You can always make it with what you have on hand.
From leftover salt and pepper shrimp to switching things up using leftover sauces and dressings like swapping the peanut dressing for my ginger sesame or spicy cashew dressing. So many options!
📖Why My Recipe Works
- Poached Shrimp- Cooking the shrimp in a flavor packed liquid adds a layer of flavor that
- Peanut Dressing- The dressing is based on my homemade peanut sauce, so it's gluten-free yet rich and creamy.
🧾Ingredient Notes
- Shrimp- Use any size raw shrimp but adjust the cooking time accordingly. Devien before cooking. You can substitute pre cooked shrimp in a pinch but it won't have the same flavor.
- Noodles- Use your favorite rice noodles cooking according to the package directions. You can also serve this over sushi rice.
- Fish Sauce- For the poaching liquid, you can omit or add a dash of soy sauce to the liquid.
- Sugar - Just a pinch in the liquid.
- Green Onions- You are going to use the white and green parts separately, so cut the green onions accordingly.
- Veggies- Use lettuce or cabbage, carrots, and cucumbers. Mango and avocado make a nice addition as well.
- Fresh Herbs- This recipe uses a classic blend of cilantro, mint, and Thai basil. Italian basil can be substituted.
- Peanut Butter- You can use any nut butter on hand. My only tip is to use the creamy or natural option instead of the crunchy ones. You can also try this with cashew butter.
- Soy Sauce- Or tamari for gluten-free.
- Rice Vinegar- The best alternative would be white wine vinegar.
- Lime- You'll need both juice and zest.
- Ginger- Don't skip the fresh ginger. It makes all the difference!
- Sambal Oelek- Substitute with sriracha or skip if you don't like spice!
- Peanuts- Use roasted, unsalted peanuts. Optional, but I like the crunch they give the salad.
⏲️How to Make a Spring Roll Bowl
- All the water to simmer with the aromatics for a few minutes before adding the shrimp.
- Use a food processor to combine the dressing ingredients until smooth and creamy. Then whisk in warm water to adjust the consistency.
- Assemble using your favorite fruits and vegetables.
👩🏻🍳 Expert Tips
- Add a little sesame oil to the vermicelli noodles to prevent them from sticking.
- You can choose to cut the noodles with kitchen shears to make them easier to eat.
- Swap out the shrimp for rotisserie chicken or tofu.
More Bowl Recipes
🌡️Storing Leftovers
You can meal prep the shrimp, chop the vegetables, and make the sauce up to 2 days in advance. Store each component separately in airtight containers in the fridge.
Spring roll in a bowl can be stored in the refrigerator for 3 to 4 days if kept in an airtight container. Note that the texture of the noodles may change slightly over time. For best results, consume them as fresh as possible.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Shrimp Spring Roll in a Bowl
Ingredients
Ginger Poached Shrimp
- 16 ounces raw large shrimp cleaned & deveined
- 2 slices ginger root
- 2 cloves garlic peeled and smashed
- 1 Tablespoon fish sauce
- ½ teaspoon sugar
- 1 Tablespoon kosher salt
- 3 green onions whites only
- Juice of one lime
For the Bowls
- 6 ounces thin vermicelli rice noodles prepared according to package directions
- 3 cups leaf lettuce torn into bite-sized pieces
- 1 large carrot chopped
- 1 seedless cucumber chopped
- 3 green onions chopped greens only
- 2 Tablespoons finely chopped fresh cilantro
- 1 Tablespoon finely chopped fresh mint
- 1 Tablespoon finely chopped Thai basil sub regular basil
Peanut Sauce
- ½ cup peanut butter
- 2 Tablespoon tamari gluten free soy sauce
- 1 Tablespoon rice vinegar
- ½ lime juice and zest
- 1 " piece fresh ginger peeled
- 2 cloves garlic peeled
- 2 teaspoons sambal oelek
- 2 Tablespoons warm water add slowly for desired consistency (to thin)
Instructions
Poached Shrimp
- Prepare an ice bath for your shrimp after cooking.
- In a medium pot full of water, add salt, garlic, ginger, fish sauce, sugar, lime juice, and the white parts of the scallions. Bring to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque.2 slices ginger root, 2 cloves garlic, 1 Tablespoon fish sauce, ½ teaspoon sugar, 1 Tablespoon kosher salt, 3 green onions, Juice of one lime, 16 ounces raw large shrimp
- Immediately remove the shrimp and transfer them to an ice bath to stop the cooking process. Drain and pat dry with a paper towel.
Peanut Sauce
- Place all ingredients in a blender or food processor. Blend for 1 minute or until smooth. Gradually add warm water while mixing until the sauce reaches a smooth, pourable consistency.½ cup peanut butter, 2 Tablespoon tamari gluten free soy sauce, 1 Tablespoon rice vinegar, ½ lime, 1 " piece fresh ginger, 2 cloves garlic, 2 teaspoons sambal oelek, 2 Tablespoons warm water
Assemble the Bowl
- Divide all ingredients evenly into 4 portions. Top each portion with shrimp and drizzle with the dressing.6 ounces thin vermicelli rice noodles, 3 cups leaf lettuce, 1 large carrot, 1 seedless cucumber, 3 green onions chopped, 2 Tablespoons finely chopped fresh cilantro, 1 Tablespoon finely chopped fresh mint, 1 Tablespoon finely chopped Thai basil
Notes
- You can thaw precooked shrimp to save time but it will have less flavor than the ginger poached shrimp.
- You can serve the rice noodles warm or cold. Add a splash of oil or a little peanut sauce to coat them and prevent them from sticking.
Equipment
Nutrition
Common Recipe Questions
Yes, just thaw fully and pat dry before poaching or sautéing.
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