Thai Spring Roll Bowl Recipe

This Spring Roll Bowl recipe is the perfect thing to make on a hot spring or summer day when you’re craving something cool and refreshing. I love to top mine off with a Thai peanut sauce, but you can use whatever you’d like! Think about what you like dipping spring rolls into at a restaurant 🙂

You can also mix and match the protein in this dish. I took these pictures on Mother’s Day when my mom requested I make this for her! She wanted a mixture of shrimp and chicken and it was the perfect match. 

I included what I used for vegetables, but you can use whatever you’d like for vegetables too. To me, the crunchier and more flavorful the better.

Thai Spring Roll Bowl Recipe

Each different color vegetable contains different nutrients and antioxidants. That’s why it’s helpful to truly ‘eat the rainbow’ and load your bowl up with vegetables of all different colors to get the maximum health benefits in return!

Another crunchy component to it is toppings. Here I used cilantro and green onion, but sesame seeds or chopped almonds would be a great add.

Thai Spring Roll Bowl Recipe

Thai Spring Roll Bowl Recipe

Yield: 4 servings

Thai Spring Roll Bowl Recipe

Spring Roll Bowl with Thai Peanut Sauce Recipe

Ingredients

  • BOWL
  • 1 lb pre-cooked shrimp or chicken (or a mix of both), cut in bite-sized pieces
  • 4 servings flat rice noodles
  • 2 cups (approx) shredded/chopped vegetables (I used cabbage, carrots, bell peppers, cucumber, and spinach)
  • .
  • SAUCE
  • 1/2 cup creamy Sunbutter or peanut butter
  • 1/4 cup+ water
  • Juice from 1 lime
  • 2 tablespoons coconut aminos or low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoons sriracha
  • 1/2 teaspoon EACH: ground ginger, garlic powder, sea salt
  • .
  • OPTIONAL TOPPINGS
  • Sliced green onions
  • Chopped cilantro and/or mint leaves
  • Chopped nuts (peanuts, almonds)

Instructions

  1. Cook the pasta per package instructions. Drain and rinse well with cold water. I like to toss mine in a little drizzle of olive oil to prevent the noodles from sticking together.
  2. While the pasta is cooking, make the sauce. Add everything to a food processor or blender and process until smooth. If it's too thick add a little more water.
  3. Split up the noodles into 4 bowls, then top with your vegetables, shrimp and/or chicken, drizzle with the sauce, and add whatever toppings you'd like!

Notes

Fun tip! I like to pour the sauce from the blender into a small zip loc bag. Then, make a small cut in the very corner of the bottom of the bag, and use that as your spout to drizzle the sauce on top.