These Spring Roll Bowls with Peanut Sauce are boasting with bright and rich flavors and a beautiful array of colors. Then add shrimp or chicken to the mix to make them that much more filling. After one bite you’ll instantly fall in love with these bowls!
Colorful Spring Rolls in Bowl Form
I love to cook with the rainbow! When you’ve got this many colorful veggies you know it’s got to be packed with vitamins and nutrients.
Then add a creamy peanut sauce to that blend and you know it’s got to be good!
Spring Roll or is it a Summer Roll?
So I think technically these should maybe be called “Summer Roll Bowls” but spring or summer who will notice?
Spring rolls are generally served crispy and hot, usually deep fried and summer rolls include lots of fresh, raw veggies and are served cold.
But here we do have a bit of a blend, the noodles and protein are served hot and you get lots of crisp raw veggies. And I’m use to the name “spring rolls” because that’s what they call them at the local Thai restaurants near me – but that must be an Americanized Thai/Vietnamese food thing.
But honestly what do I know? I’m no expert so feel free to enlighten me if I’m wrong on the differences :).
The Best Peanut Sauce
I love when restaurants serve spring rolls with peanut sauce so that’s what I went with here, but some sort of sesame honey-lime dressing would also be delicious.
Then I also added the protein to make it more of filling main dish.
But if you are vegetarian you could definitely just omit the shrimp or chicken and fish sauce and still have a delicious Spring Roll Bowl.
Lots of Fresh Herbs
If you are wondering why all the herbs underneath the veggies I just did that so those pretty colors of the veggies would show through, but there are plenty of fresh herbs under there.
And I definitely recommend thinly slicing you your veggies, especially the red cabbage. Try and shave it (using a big sharp knife), it will make all the difference.
To save a step you can go for the pre-cut matchstick carrots at the store versus julienning them yourself.
For the rice noodles look for those that look like a haystack of noodles (they come in an authentic looking package, I used this brand), I think their medium thickness is best here.
Like this recipe, try these others (follow link below photo for recipe):
- Slow Cooker Thai Chicken Curry
- Thai Chicken Tacos with Peanut Sauce
- Chicken Pad Thai
5 from 1 vote Review Recipe
Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
Atop rice noodles are layered lots of fresh herbs, red bell peppers, carrots, ripe avocados, cucumbers and thinly shaved crisp red cabbage. Then you add optional shrimp or chicken for protein, and finally load them up with plenty of creamy peanut sauce. Such a delicious recipe!
Servings: 4
Prep30 minutesCook15 minutesReady in: 45 minutes
Ingredients1 1/4 lbs large shrimp, peeled and deveined or 1 lb chicken, diced into 1-inch cubes1/3 cup chopped fresh cilantro1/3 cup chopped fresh mint or basil1/3 cup chopped green onions1 red bell pepper, cored and julienned1 large carrot, peeled and julienned1 large avocado, sliced1/3 english cucumber, halved and thinly sliced1 cup very thinly sliced red cabbage8 - 10 oz. medium thick white or brown rice noodles* cooked according to package instructionsPeanut sauce1/2 cup creamy low-sodium peanut butter2 tsp finely peeled and minced fresh ginger1 tsp minced garlic1 1/2 Tbsp fresh lime juice1 1/2 Tbsp low-sodium soy sauce (or regular)2 tsp sriracha1 1/2 Tbsp packed light-brown sugar1 1/2 Tbsp honey1 tsp fish sauce (optional)4 - 6 Tbsp hot water
InstructionsIn a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.Heat 1 Tbsp olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt and cook through, about 1 1/2 - 2 minutes per side. If using chicken cook on medium-high heat about 7 minutes, turning once halfway through, until 165 in center.Meanwhile bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after you’ve prepped all of the ingredients so noodles don’t stick together. Drain and rinse.Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions. Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.Drizzle each serving with peanut sauce. *Pictured in the ingredient photo are actually wide rice noodles but I actually preferred the medium ones here, which is what is pictured in the bowls.You want to have the noodles ready at the very end so they don’t get sticky.Recipe source: inspired by Pinch of Yum
Nutrition Facts Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
Amount Per Serving
Calories 689 Calories from Fat 225
% Daily Value*
Fat 25g38%Saturated Fat 4g25%Cholesterol 357mg119%Sodium 1762mg77%Potassium 829mg24%Carbohydrates 77g26%Fiber 8g33%Sugar 18g20%Protein 38g76% Vitamin A 4845IU97%Vitamin C 79mg96%Calcium 276mg28%Iron 5.1mg28% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main CourseCuisine: ThaiKeyword: Spring Rolls, Summer Rolls Author: Jaclyn
5 from 1 vote
Review Recipe
Nutrition Facts Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
Amount Per Serving
Calories 689 Calories from Fat 225
% Daily Value*
Fat 25g38%Saturated Fat 4g25%Cholesterol 357mg119%Sodium 1762mg77%Potassium 829mg24%Carbohydrates 77g26%Fiber 8g33%Sugar 18g20%Protein 38g76% Vitamin A 4845IU97%Vitamin C 79mg96%Calcium 276mg28%Iron 5.1mg28% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
Amount Per Serving
Calories 689 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 357mg119%
Sodium 1762mg77%
Potassium 829mg24%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 18g20%
Protein 38g76%
Vitamin A 4845IU97%
Vitamin C 79mg96%
Calcium 276mg28%
Iron 5.1mg28%
- Percent Daily Values are based on a 2000 calorie diet.
Course: Main CourseCuisine: ThaiKeyword: Spring Rolls, Summer Rolls
Author: Jaclyn
