Spring roll bowls are everything you love about a fresh Vietnamese spring roll, served straight in a bowl with zero rolling required. Rice noodles, crunchy veggies, and a creamy peanut sauce drizzled all over. Done in 25 minutes. You're welcome!
Honestly, I make this on nights when I have zero energy but still want something that feels a little fancy. The peanut sauce is the real star here. It's nutty, slightly tangy, and just rich enough to pull everything together. If you're into easy noodle dishes, you'll also love my Thai Noodle Salad with Creamy Peanut Dressing.
Jump to:
Quick Answer
What is a spring roll bowls? It's a deconstructed spring roll served over rice noodles with fresh veggies and peanut sauce, no rolling required.
- Total time: 25 minutes (mostly just chopping)
- Texture: Soft noodles, crunchy fresh veggies, creamy sauce
- Flavor: Nutty, fresh, slightly tangy, a little savory
- Who it's for: Beginners, meal preppers, people who love fresh but easy food
- Method: No-cook veggies, quick-boil noodles, stir-together sauce
- Diet-friendly: Easily vegan, gluten-free adaptable
The ingredients
For the peanut sauce:
- Peanut butter -- Use creamy, not chunky. Natural peanut butter works great but give it a good stir first.
- Rice vinegar -- This brings the tangy brightness. Don't skip it.
- Soy sauce -- Adds that salty, savory depth. Use tamari if you need it gluten-free.
- Hot water -- This is what loosens the sauce into something pourable. Start with 2 tablespoons and go from there.
For the bowls:
- Rice noodles -- Look for the thin or medium ones (vermicelli style works perfectly). They cook in minutes.
- Edamame -- Buy the frozen shelled kind. Thaw it while you prep everything else.
- Red cabbage -- Gives you that beautiful purple crunch. Pre-shredded from the bag is totally fine.
- Carrots -- Shredded or julienned. Again, the pre-shredded bag saves time and I'm not judging anyone for using it.
- Cucumber -- Sliced thin. English cucumber works best because you don't have to peel it.
- Bell pepper -- Any color works. Orange and yellow are a little sweeter if you have picky eaters.
- Fresh cilantro -- If you're a cilantro hater (you know who you are), fresh mint is a great swap.
- Chopped peanuts -- For crunch and a little salty finish on top.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Spring Rolls Bowls
Step 1: Cook the rice noodles. Bring a medium pot of water to a boil. Add the rice noodles and cook according to the package directions, usually 3 to 5 minutes. They should be soft but not mushy. Drain them right away and rinse under cold water for about 30 seconds. This stops the cooking and keeps them from turning into one big sticky blob.
Sophie's note from testing: I once skipped the cold rinse and ended up with a noodle brick. Not fun. Rinse every single time.
Step 2: Mix the peanut sauce. In a small bowl, combine the peanut butter, rice vinegar, soy sauce, and hot water. Whisk or stir with a fork until completely smooth. It might look lumpy at first. Just keep stirring. If it's still too thick to pour, add hot water one teaspoon at a time until you get a drizzle-able consistency.
Step 3: Prep the vegetables. Slice the bell pepper and cucumber. Shred the carrots and cabbage if they aren't pre-shredded. Chop the cilantro roughly. Thaw the edamame if it came frozen. This is the longest part of the whole recipe, so put on a good podcast.
Step 4: Assemble the bowls. Divide the noodles between 2 or 3 bowls. Arrange the veggies around the noodles in little sections. There's no wrong way to do this. It just looks prettier when each veggie has its own little spot.
Step 5: Add toppings. Sprinkle the chopped peanuts and fresh cilantro right over the top.
Step 6: Drizzle the sauce. Pour the peanut sauce generously over everything just before eating. Toss it gently if you want everything coated, or leave it as a drizzle if you like some bites saucy and some bites fresh.
Sophie Tips
- Make the sauce ahead. This peanut sauce keeps in the fridge for up to a week in a small jar. I almost always have some made so I can throw these bowls together on autopilot.
- Don't cook your noodles ahead and let them sit. They clump. If you're meal prepping, store them tossed with a tiny bit of sesame oil to keep them separate.
- Add a protein to make it a full meal. Shredded rotisserie chicken, crispy tofu, or even a soft-boiled egg work really well here.
- Taste the sauce before you serve it. Need more tang? More vinegar. More saltiness? More soy sauce. More heat? A squirt of sriracha. You're the chef here.
Variations
Peanut chicken spring roll bowl: Toss in shredded rotisserie chicken or grilled chicken strips. It turns this into a heartier dinner with almost no extra work.
Summer roll bowl: Swap the rice noodles for cooked white rice or cauliflower rice. Same vibe, different base.
Spicy peanut sauce version: Add a teaspoon of sriracha or chili garlic sauce to the peanut sauce. A little heat makes everything better.
Kid-friendly version: Skip the cilantro and hot elements, and let the kids build their own bowls from the veggie options they like. My kids are way more likely to eat something they assembled themselves.
Crunchy roll bowl: Add crispy wonton strips on top alongside the peanuts for extra texture. Some stores sell them in the salad aisle.
Gluten-free: Use tamari instead of soy sauce and double-check your peanut butter label. Most of this recipe is already naturally gluten-free.
Serving Ideas
This bowl is a full meal on its own, but here's what I like to serve alongside it:
- A simple miso soup if it's a cold night
- Extra peanut sauce on the side for dipping anything leftover
- Iced green tea or sparkling water with cucumber slices
- Spring rolls (the real ones, if you have a helper to roll them)
Storage Tips
Assembled bowls: Best eaten right away. The veggies release water and the noodles absorb the sauce as it sits, so this is not a great one to assemble and store.
Meal prep style: Store each component separately in the fridge. Noodles (tossed with a little sesame oil), veggies, and peanut sauce all keep well for up to 4 days. Assemble right before eating.
Peanut sauce alone: Keeps in a sealed jar or container in the fridge for up to 7 days. It will thicken when cold. Just stir in a teaspoon of warm water to loosen it back up.
Freezing: Not recommended. The fresh veggies don't hold up and the noodles get mushy when thawed.
Spring Roll Bowls with Peanut Sauce
Equipment
- Medium pot
- Colander
- Cutting board and sharp knife
- Small mixing bowl
- Fork or small whisk
Ingredients
Peanut sauce:
- 3 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoons hot water plus more as needed
Bowl:
- 7 to 8 ounces rice vermicelli noodles
- 1 cup shelled edamame thawed if frozen
- 1 cup shredded red cabbage
- 2 medium carrots shredded
- 1 cucumber thinly sliced
- 1 bell pepper thinly sliced
- ยฝ cup chopped roasted peanuts
- ยผ cup fresh cilantro roughly chopped
Instructions
- Bring a medium pot of water to a boil. Add the rice noodles and cook according to the package directions, about 3 to 5 minutes, until tender but not mushy. Drain and rinse immediately under cold running water for 30 seconds. Set aside.
- While the noodles cook, prepare the peanut sauce. Add the peanut butter, rice vinegar, soy sauce, and hot water to a small bowl. Whisk together until completely smooth. If the sauce is too thick to drizzle, add hot water one teaspoon at a time until you reach a pourable consistency. Taste and adjust with more soy sauce for saltiness or more vinegar for tang.
- Slice the bell pepper and cucumber into thin pieces. Shred the carrots and cabbage if not already done. Chop the cilantro. If the edamame is frozen, thaw it under warm water and pat dry.
- Divide the cooked rice noodles evenly between 2 to 3 serving bowls.
- Arrange the edamame, red cabbage, shredded carrots, sliced cucumber, and bell pepper around the noodles in separate sections in each bowl.
- Scatter the chopped peanuts and fresh cilantro over the top of each bowl.
- Drizzle the peanut sauce generously over each bowl just before serving. Toss to coat if desired, or serve the sauce on the side.
Notes
- Noodle tip: Always rinse rice noodles under cold water right after draining. It stops the cooking immediately and prevents them from clumping together in the bowl.
- Sauce consistency: Natural peanut butter makes a slightly thinner sauce than regular. If yours is very runny, start with just 1 tablespoon of hot water and add more from there.
- Protein boost: Add shredded rotisserie chicken, pan-seared tofu, or a soft-boiled egg to make this a more filling meal.
- Make it your own: The veggie list is flexible. Snap peas, mango slices, avocado, or bean sprouts all make great additions or swaps depending on what you have on hand.
Sophie Viau says
This spring roll bowl with peanut sauce is fresh, filling, and on the table in 25 minutes. Rice noodles, crisp veggies, edamame, and the creamiest homemade peanut sauce. Perfect for easy lunches, meal prep, or a light weeknight dinner.