Pin it
This dish tosses together all the bold spring roll goodness you love, but skips the mess of rolling. It's quick, loaded with snap from veggies and shrimp, and you won't miss the prep work. Makes weeknight cravings easy and seriously satisfying, especially when you want something fresh but filling.
I threw this together when life was chaos and I was craving the flavors of spring rolls, but zero patience for the usual process. Since then, it's what my family asks for whenever we want a tasty meal that feels both comforting and good-for-you.
Vibrant Ingredients
- Peeled shrimp: soaks up every bit of seasoning and cooks super fast—grab ones with a sustainability label if possible.
- Thin rice noodles (vermicelli): classic for these flavors—stick with rice instead of wheat so it tastes right.
- Peanut butter: gives you a silky sauce. Look for the plain kind with no added sugar.
- Crunchy veg: pile in cucumbers, carrots, and cabbage. Slice as thin as you can—they'll pop more that way.
- Loads of herbs: mint, cilantro, and basil bring tons of fresh flavor. Go with whatever is freshest at the store.
- Fish sauce: brings unique, deep flavor. Makes the whole dish sing—don't skip it.
- Soy sauce: deepens the taste, especially in the marinade. Sub with tamari for gluten-free needs.
Step-by-Step Details
- Put the Bowls Together:
- Start with a layer of cool noodles, toss in some vinegar sauce, then add shrimp and all your crisp veggies. Finish with a good drizzle of peanut sauce and shower with fresh chopped herbs. Let everything show off for a good-looking bowl.
- Make the Two Sauces:
- Mix peanut butter, brown sugar, sriracha, water, rice vinegar, garlic, and soy sauce for your creamy drizzle. It should flow but still coat a spoon. For the zingy one, whisk lime, fish sauce, brown sugar, soy, sriracha, vinegar, garlic, and water. Stir till the sugar vanishes and it tastes tangy-sweet with a kick.
- Sauté Your Shrimp:
- Warm oil till it shimmers in a pan, then spread out marinated shrimp—no crowding. Cook just till they're pink and curled, about two minutes per side. Take them off the heat before they get tough.
- Bathe Shrimp in Flavor:
- Toss peeled shrimp in soy sauce and let them hang out for a bit. While they're marinating, get the other bits ready. This quick soak helps shrimp soak up umami and turns them extra tasty later.
- Get Noodles Ready:
- Boil your rice noodles, but don't let them go mushy. Rinse with lots of cold water to cool them off and keep them from sticking. A little oil and salt tossed in keeps them light and not gummy.
Pin it
Fish sauce can be a shock at first if you've never cooked with it—it's strong. The first time I used it, I almost bailed! But trust me, it totally changes the whole dish for the better. Now, I can't live without the extra kick it brings.
Prep Ahead Tips
You can easily prep this bowl in advance if you keep everything separate. Store veggies, sauces, and shrimp by themselves in the fridge. Dressings get tastier after a day or two, veggies can be sliced one day ahead, and for best shrimp flavor, cook them up to two days before eating.
Swap Ideas
No shrimp handy? Try chicken or tofu—they soak up the sauces great. Nut allergy? Go with sunflower or almond butter for the sauce. Want fewer carbs? Use spiralized zucchini or cabbage instead of noodles. However you change it up, it still hits the spot.
How to Serve
If you're feeding a crew, put everything out separately on a big tray so everyone can build their own bowl. Add miso soup or a crisp cucumber salad to round it out. Tastes awesome at room temp—perfect for a picnic or outdoor meal, since you don't have to worry about keeping things hot or cold.
Pin it
This dish mixes ease with real-deal flavors, so it's on constant repeat at our place whenever we're busy but still want good food!
Frequently Asked Questions
- → Can I substitute the protein in this spring roll bowl?
Sure can! Swap out shrimp for thinly sliced beef, tofu, or even chicken breast if that's what you've got on hand. Tofu and tempeh are great veggie choices too. Just watch your cooking times so nothing gets overdone.
- → How can I make this dish faster on busy weeknights?
Grab pre-cooked shrimp, use a bag of coleslaw mix instead of cutting cabbage, and grab pre-cut carrots. Pre-make sauces and chop veggies the night before, keeping each part in its own airtight container in the fridge till you need it.
- → What's a substitute for fish sauce if I don't have it?
No fish sauce? No worries. Pour in extra soy sauce or tamari. You could also add a tiny spoon of anchovy paste or a splash of Worcestershire for a bit of that savory kick.
- → Can I prepare this as a meal prep dish?
Definitely! Keep noodles, veggies, and shrimp all in different containers. Store sauces separately too. Toss them all together just before you eat. Everything but the shrimp lasts 3-4 days in the fridge (shrimp about 2-3 days).
- → How can I adjust the spice level?
Skip sriracha if you don't want heat, or load up if you like it hot! You can add more sriracha or toss on some sliced chili peppers or jalapeños at the end too.
- → What's the difference between regular noodles and rice vermicelli?
Rice vermicelli are thin, see-through noodles made from rice flour. They're way lighter and soak up flavors nicely, which fits Vietnamese style perfectly. Standard wheat noodles are heavier and taste different, so the dish won't turn out the same.