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Shrimp Spring Roll Bowl

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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. Endlessly customizable, it’s a refreshing meal perfect for lunch or a busy weeknight dinner.

A hand pours creamy peanut sauce from a small cup onto a bowl of noodle salad with lettuce, cucumber, and chopped peanuts.

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📖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. Want to switch things up? Swap the peanut dressing for my ginger sesame or spicy cashew dressing.

🧾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.
Assorted fresh ingredients for Vietnamese spring rolls, including shrimp, rice noodles, herbs, vegetables, sauces, lime, and seasonings, arranged on a white surface with labels.

⏲️How to Make a Spring Roll Bowl

Two images showing shrimp being boiled with ginger and celery in a pot on the left, and drained in a strainer on the right, all on a white marble surface.
  1. All the water to simmer with the aromatics for a few minutes before adding the shrimp.
A whisk is mixing a thick, orange-brown sauce in a clear glass bowl on a white marble surface.
  1. Use a food processor to combine the dressing ingredients until smooth and creamy. Then whisk in warm water to adjust the consistency.
Bowl of salad with shrimp, vermicelli noodles, cucumbers, carrots, greens, and dressing, arranged on a striped placemat.
  1. Assemble using your favorite fruits and vegetables.

👩🏻‍🍳 Expert Tips

  1. Add a little sesame oil to the vermicelli noodles to prevent them from sticking. 
  2. You can choose to cut the noodles with kitchen shears to make them easier to eat.
  3. Swap out the shrimp for rotisserie chicken or tofu.
A bowl containing shrimp, cucumber slices, carrots, leafy greens, glass noodles, and green onions, topped with a peanut sauce drizzle.

🌡️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

A bowl with shrimp, rice noodles, lettuce, cucumber, carrots, green onions, and peanut sauce, arranged neatly on a wooden table with chopsticks beside it.

Shrimp Spring Roll in a Bowl

Skip the rice paper and make these easy Vietnamese-inspired shrimp spring roll bowls! Packed with juicy shrimp, rice noodles, fresh herbs, and a homemade peanut dressing.
Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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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)
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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

Calories: 472kcal | Carbs: 53g | Protein: 27g | Fat: 18g | Fiber: 4g | Sugar: 7g
Author: Jen Wooster
Course:: Main Course
Cuisine: American, Thai
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Common Recipe Questions

Can I use frozen shrimp?

Yes, just thaw fully and pat dry before poaching or sautéing.

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