Hey there, my friend! If you love spring rolls but don’t want to go through the stress of wrapping and frying them, I’ve got something for you. This spring roll bowl recipe gives you all the deliciousness of spring rolls—minus the hassle. It’s fresh, crunchy, and packed with flavors that will make you crave more.
And the best part? It’s easy to make, and you can customize it however you like. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Cutting board
- Sharp knife
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Tongs or spoon for mixing
- Serving bowls
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $12-$15, depending on ingredients.
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Calories per serving: 350-400 kcal
- Cook method: Stovetop
- Season: Best for Spring and Summer
- Course: Main Course, Lunch, Salad
- Cuisine: Asian-inspired
- Diets: VeganDiet, VegetarianDiet, GlutenFreeDiet, LowCalorieDiet
How to Make Spring Roll Bowls
Now I am going to tell you what ingredients you need to make this dish and how to prepare it.
Ingredients You Need
- 2 cups shredded cabbage (green or purple)
- 1 cup julienned carrots
- 1 cup cooked rice noodles or jasmine rice
- 1 cup bean sprouts
- 1/2 cup sliced cucumbers
- 1/2 cup sliced bell peppers
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup crushed peanuts (optional, for garnish)
- 1/2 lb cooked shrimp, chicken, or tofu (optional, for protein)
Dressing Ingredients
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp sriracha (optional, for heat)
- Juice of 1 lime
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Cabbage | Lettuce or kale |
| Carrots | Shredded zucchini |
| Rice noodles | Quinoa or vermicelli |
| Bean sprouts | Shredded daikon radish |
| Peanuts | Cashews or almonds |
| Soy sauce | Coconut aminos or low-sodium soy sauce |
| Honey | Agave syrup |
| Sesame oil | Olive oil |
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- If using shrimp, chicken, or tofu, cook it on a pan with a little oil until done. Set aside.
- In a large bowl, add the shredded cabbage, carrots, bean sprouts, cucumbers, bell peppers, and fresh herbs.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sriracha, and lime juice.
- Pour the dressing over the vegetables and toss everything together until well coated.
- Divide the cooked rice noodles into serving bowls.
- Add the vegetable mixture on top.
- Place the cooked shrimp, chicken, or tofu on the side (if using).
- Garnish with crushed peanuts for extra crunch.
- Serve immediately and enjoy!
Helpful Tips
- If you like extra crunch, add crispy fried shallots on top.
- Want it spicier? Add more sriracha or a dash of chili flakes.
- Prep the veggies in advance and store them in the fridge for a quick meal.
- If using tofu, press it first to remove excess moisture for better texture.
- Use a julienne peeler to cut carrots and cucumbers faster.
What to Serve with Spring Roll Bowls
This dish is already a complete meal, but you can pair it with:
- A side of miso soup
- Fresh fruit like mango or pineapple
- A light cucumber salad
- Chilled herbal tea or iced green tea
How Do You Serve the Recipe?
You can serve these spring roll bowls in regular bowls or deep plates. If you want a fun experience, serve them in lettuce cups for a handheld version. A drizzle of extra dressing right before eating makes it even better.
Where Do You Serve This Recipe the Most?
These bowls are perfect for:
- Picnics – They stay fresh, and you don’t need to reheat them.
- Lunch meal prep – Store in separate containers and add dressing just before eating.
- Summer parties – A great make-ahead dish that guests will love.
- Light dinners – Refreshing, easy to digest, and full of nutrients.
Storage
Short-Term Storage (Room Temperature)
- If you plan to eat it within 2 hours, keep it covered at room temperature.
- Do not leave it out for too long, especially in warm weather.
Refrigeration
- Store the vegetable mixture and noodles separately in airtight containers.
- They will stay fresh for up to 3 days in the fridge.
- Keep the dressing in a small container and mix just before serving.
Freezing
- This dish is not suitable for freezing because fresh vegetables lose their crunch and become soggy when thawed.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare all the ingredients in advance and store them separately. Just mix everything together when you’re ready to eat.
Can I use a different protein?
Yes, you can swap shrimp for grilled chicken, beef, tofu, or even scrambled eggs.
How do I make this recipe completely gluten-free?
Use tamari instead of soy sauce and double-check that your rice noodles are gluten-free.
Is this recipe kid-friendly?
Yes! Kids love the fresh and crunchy texture. If they don’t like spice, leave out the sriracha.
Can I add more vegetables?
Of course! Feel free to add bell peppers, radishes, snap peas, or any veggies you like.
Meta Description
This spring roll bowls recipe is a fresh, crunchy, and easy meal packed with veggies, rice noodles, and a tasty dressing. No wrapping required!