This Shrimp Spring Roll In a Bowl is everything you love about fresh, crunchy spring rolls — but way easier to make. Packed with cooked shrimp, tender vermicelli noodles, butter lettuce, crunchy carrots and creamy avocado this bowl is a perfect quick lunch or light dinner. Serve the creamy peanut-coconut sauce on the side so everyone can add just the right amount of flavor!
Why You’ll Love This Shrimp Spring Roll Bowl
Inspired by traditional Vietnamese spring rolls, this bowl version has all those fresh, bright flavors you love—without the fuss of wrapping everything up. It’s perfect for busy days when you want something light but still packed with tasty veggies, shrimp, and that creamy peanut sauce.
My kids and I can’t get enough of these bowls—they’re quick to make and always a hit at the table. If you like this, you should also check out my Shrimp Avocado Salad with Corn and Lime for another fresh and easy dinner idea everyone will enjoy!
Tips for Spring Roll in a Bowl
After making these many times, I’ve learned a few things that might help.
- Cook vermicelli noodles just right — Follow package instructions closely and rinse noodles in cold water immediately after cooking to stop the cooking process and keep them from getting mushy.
- Cook shrimp properly — Whether boiling, steaming, or sautéing, shrimp cook quickly — usually 2-3 minutes. I love pan frying our shrimp with a sprinkle of salt and pepper. Overcooking makes them tough, so watch closely.
- Make-Ahead Prep: Save time by prepping your veggies and sauce in advance. Julienne the carrots and chop the lettuce a day ahead, storing them in airtight containers to keep them fresh and crisp. You can also make the peanut sauce a few hours—or even a day—before serving to let the flavors blend and deepen. This way, when it’s time to assemble your spring roll bowls, everything comes together quickly and effortlessly!
How to Make Shrimp Spring Rolls in a Bowl
Cook the vermicelli noodles following the package directions. Once cooked, rinse them under cold water to halt the cooking process.
Drain well, then divide the noodles evenly among 4 bowls.
Top each bowl with cooked shrimp (I like to pan fry our shrimp), chopped lettuce, julienned carrots, diced avocado, and fresh mint leaves, distributing everything evenly.
In a small bowl, whisk together the peanut butter, coconut milk, hoisin sauce, lime juice, and chopped peanuts until smooth.
Serve the peanut sauce on the side, letting everyone spoon a little over their bowls. Enjoy!
Ingredient Substitutions & Variations
One of the best things about this shrimp spring roll bowl is how easy it is to customize based on what you have or like! If you don’t have shrimp on hand, cooked chicken, tofu, or even tempeh make great swaps and keep the protein punch. For a vegetarian or vegan twist, just skip the shrimp and load up on extra veggies or add cooked edamame.
If you’re not a fan of butter lettuce, romaine, green leaf, or even baby spinach can work well as a fresh, crunchy base. No hoisin sauce? No problem! You can mix a little soy sauce with honey or molasses to get a similar sweet-savory flavor. And if peanut butter isn’t your thing, almond or cashew butter can easily take its place in the peanut sauce.
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Shrimp Spring Roll In A Bowl
PrintIngredients
For The Spring Roll Bowl:
- 4 ounces vermicelli noodles
- 1 pound shrimp peeled, deveined, and cooked
- 1 head butterhead lettuce chopped
- 2 carrots peeled and julienned
- 1 avocado diced
- 1/4 cup mint leaves
Peanut Sauce:
- 1/4 cup creamy peanut butter
- 1/4 cup unsweetened coconut milk
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped roasted peanuts
Instructions
- Cook noodles according to package instructions, running them under cold water so they stop cooking. Drain and then divide into 4 bowls.
- Add shrimp, lettuce, carrots, avocado and mint leaves into the 4 bowls, dividing them equally.
- In a small bowl mix together peanut butter, coconut milk, hoisin sauce, lime juice and chopped peanuts, mixing well.
- Serve peanut butter sauce alongside spring roll bowls, adding a little bit on top. Enjoy!
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