Spring Roll Bowl

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This delicious spring roll bowl is full of crisp and crunchy vegetables, shrimp, and verimicelli noodles, topped with peanut sauce and served with Vietnamese Nuoc Cham sauce —the perfect light lunch.

By
Emily Nienhaus
Emily Nienhaus
Emily Nienhaus
Emily is a recipe developer at Dotdash Meredith with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus.
Allrecipes' editorial guidelines
Published on November 8, 2024
Tested by
Linda Brewer
Tested by Linda Brewer
Linda Brewer is an advocate for others to pursue their culinary interests through new cooking methods and experiencing culturally diverse foods. Her joy of hiking gives her a special interest in camp-friendly recipes for both her personal and professional cooking.
Meet the Allrecipes Test Kitchen
Spring Roll Bowl with shrimp garnished with peanuts in a bowl, next to more rice bowls, chopsticks, and sauces
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 ounces vermicelli noodles

  • 1 pound large shrimp - peeled, deveined, and cooked

  • 1 head butterhead lettuce, torn into bite-sized pieces

  • 2 large carrots, peeled and julienned

  • 1 English cucumber, julienned

  • 1 avocado, sliced

  • 2 green onions, sliced on a bias

  • 1/2 cups small mint leaves (or torn large leaves)

  • 1/4 cup salted peanuts

Peanut Sauce:

  • 1/4 cup creamy peanut butter

  • 1/4 cup canned unsweetened light coconut milk

  • 2 tablespoons hoisin sauce

  • 1 tablespoon lime juice

  • 1 tablespoon chopped roasted peanuts

  • 1 teaspoon sambal oelek (optional)

Nuoc Cham:

  • 6 tablespoons rice vinegar

  • 2 tablespoons fish sauce

  • 1 tablespoon lime juice

  • 1 tablespoon minced ginger

  • 1 birds eye chile, thinly sliced (optional)

Directions

  1. Gather all ingredients. 

    Spring Roll Bowl ingredients on a counter

    Dotdash Meredith Food Studios

  2. Cook vermicelli noodles according to package directions. Run under cold water to cool. Divide noodles among four bowls.

    Rice noodles on a four plates

    Dotdash Meredith Food Studios

  3. Add one fourth of the cooked shrimp to each bowl. On the side of the noodles arrange 1 cup of lettuce, 1/4  cup carrots, 1/4  cup cucumber, and 1/4  an avocado to each bowl.

    Plates with carrots, cucumbers, avocados, lettuce, shrimp and rice noodles on plates

    Dotdash Meredith Food Studios

  4. Meanwhile for Nam Chom combine rice vinegar, fish sauce, lime juice, ginger, and birds eye chile (optional) in a small bowl.

    Nom chom sauce in a bowl next to a whisk

    Dotdash Meredith Food Studios

  5. For the peanut sauce combine peanut butter, coconut milk, hoisin sauce, lime juice, peanuts and sambal oelec in a small bowl; whisk until smooth. 

    Hands whisking peanut sauce in a bowl

    Dotdash Meredith Food Studios

  6. Top bowls with green onions, mint leaves and peanuts. Serve with peanut sauce and/or Nam Choc.

    Spring Roll Bowls next to two bowls with sauce on a couter

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

574 Calories
32g Fat
38g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 574
% Daily Value *
Total Fat 32g 41%
Saturated Fat 6g 31%
Cholesterol 240mg 80%
Sodium 2069mg 90%
Total Carbohydrate 38g 14%
Dietary Fiber 12g 42%
Total Sugars 8g
Protein 38g 77%
Vitamin C 35mg 39%
Calcium 191mg 15%
Iron 4mg 20%
Potassium 1253mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.