Why I Love This Recipe
- Easy—They’re less work than rolling Fresh Spring Rolls, and just as delicious and fun to eat!
- Fresh and Flavorful—One reason I love Thai recipes is all of the fresh veggies and bold flavors. This recipe uses two sauces and tons of yummy toppings that will have your tastebuds singing!
- Peanut Sauce—The homemade peanut sauce really takes these bowls to the next level! It ties all the flavors together perfectly.
How to Make Spring Roll Bowls
Make Peanut Sauce: Place all the sauce ingredients in the food processor and blend until smooth. Add a little water, if needed.
Chop Vegetables: Slice and chop all vegetables and herbs.
Prepare Noodles: Cook the noodles according to package instructions. Drain them 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.
Serve: Spoon noodles into bowls then top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce, and dig in!
Make Ahead Instructions
To Make Ahead: 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 and harden.Spring Roll Bowl
Servings 5Prep 15 minutes mins Cook 10 minutes mins Total 25 minutes mins
- 1/2 cup creamy peanut butter
- 2 Tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- 2 teaspoons garlic , minced
- 2 teaspoons Sriracha hot sauce
- 2 Tablespoons rice wine vinegar
- 3-4 Tablespoons warm water , or more as needed to thin
- 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 chopped (seeds and veins removed)
- 2/3 cup dry roasted peanuts , chopped
- 1 avocado , peeled and thinly sliced
- 1 large carrot , shredded
- 1 bell pepper (red or orange), chopped
- 1 English cucumber , sliced
- 1 mango, peeled and sliced into chunks
- 1/2 cup sweet chili sauce ,or more, to taste
- Protein of choice, cooked shrimp, chicken or crispy tofu , optional
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.
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.
Nutrition
Calories: 748kcal, Carbohydrates: 108g, Protein: 17g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Cholesterol: 0.2mg, Sodium: 1134mg, Potassium: 836mg, Fiber: 10g, Sugar: 26g, Vitamin A: 4030IU, Vitamin C: 56mg, Calcium: 84mg, Iron: 2mg
