Name: Spring Roll in a Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb large shrimp, peeled, deveined, tails removed; 4 tbsp soy sauce or Tamari, divided; 1 tbsp avocado oil, divided; 1 tsp salt, divided; 8 oz vermicelli rice noodles; ½ cup warm water, divided, plus more if needed; 2 tbsp fish sauce; 2 tbsp packed brown sugar, divided; 2 tbsp lime juice (from 1-2 limes); 1 tbsp rice vinegar; 2 tsp rice vinegar; 1½ tsp sriracha, optional, divided; ¼ cup smooth peanut butter; 2 cloves garlic, finely minced, divided; 1 cup red cabbage, thinly sliced; 2 carrots, peeled and thinly sliced; 1 each English cucumber, thinly sliced; ½ cup cilantro, finely chopped; ¼ cup fresh mint leaves, thinly sliced; ¼ cup fresh basil leaves, thinly sliced

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How I discovered my Spring Roll in a Bowl Recipe

The first time I made this Spring Roll in a Bowl Recipe, it was a midweek rescue: I had prawns in the freezer, some leftover rice noodles, and a head of cabbage that was getting a little too crisp for salads. I remember the sizzle when the shrimp hit the skillet and that bright citrus lift from the lime, and I knew I had to keep this one. If you like bowls that feel like a full meal but don’t take all night, you might also enjoy my take on a high-protein egg roll in a bowl, which uses a similar do-it-all-in-one mindset.

The Ingredients that actually make it sing

This recipe reads like a pantry-friendly love letter. You start with 1 pound large shrimp (peeled, deveined, tails removed) and you’ll season them with 4 tablespoons soy sauce or Tamari (divided). The noodle base is 8 ounces vermicelli rice noodles. For cooking and tossing I use 4 tablespoons avocado oil (divided), and season with 1 teaspoon salt (divided). The two sauces are what turn this into something you remember: fish sauce, a little brown sugar, lime, and peanut butter. In full, you’ll use 2 tablespoons fish sauce, ½ cup warm water (divided, plus more if needed), 2 tablespoons packed brown sugar (divided), 2 tablespoons lime juice (from 1-2 limes), 1 tablespoon rice vinegar, 2 teaspoon rice vinegar, and 1 ½ teaspoon sriracha (divided, optional). Garlic shows up twice: 2 cloves garlic (finely minced, divided). For the creamy note there’s ¼ cup smooth peanut butter. Veggies are simple and bright: 1 cup red cabbage (thinly sliced), 2 carrots (peeled and thinly sliced), 1 English cucumber (thinly sliced), and herbs — ½ cup loosely packed cilantro (finely chopped), ¼ cup fresh mint leaves (thinly sliced), ¼ cup fresh basil leaves (thinly sliced). I love how the colors — deep purple cabbage, neon orange carrot, pale cucumber, and glossy shrimp — make the bowl feel festive without effort. If you want another comfort-bowl idea that’s great for meal prep, try this easy high-protein cottage cheese pizza bowl for a different flavor route.

The way I cook it (and what to watch for)

Here’s how it all comes together in my kitchen. Add shrimp to a large bowl and toss with 1 tablespoon of the soy sauce. Marinate for 10 minutes. Meanwhile, cook rice noodles according to package directions. Drain in a colander and rinse with cold water until the noodles are cooled. Drizzle with 1 tablespoon of avocado oil and sprinkle with ½ teaspoon salt. Toss to combine. Set aside. A tip here: rinsing the noodles is not optional if you want them to stay separate and not clump into a gummy mess.

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp one at a time, allowing any excess soy sauce to drip off. Arrange the shrimp in a single layer. Sprinkle with ½ teaspoon salt and cook for 2 minutes per side, or until the shrimp are opaque and begin to curl. You’ll know the shrimp are done when they turn opaque, the color goes from translucent to pink, and they form that satisfying little C-shape. Overcook them and they become rubbery; undercook them and they’re unsafe and a little slimy. Cooked right, they’re springy and sweet.

For the Vinegar Sauce: In a medium-sized bowl, combine the fish sauce, 2 tablespoons of the soy sauce, ¼ cup of the water, 1 tablespoon of the brown sugar, lime juice, 1 tablespoon of the rice vinegar, 1 teaspoon of the sriracha, if using, and 1 minced garlic clove. Whisk until the sugar has completely dissolved. That bright, a little salty dressing is what coats the noodles and wakes up the vegetables.

For the Peanut Sauce: In another medium-sized bowl, whisk together the peanut butter and the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 teaspoons rice vinegar, 1 garlic clove, and ½ teaspoon sriracha, if using. Slowly whisk in ¼ cup water, adding 1 tablespoon at a time, until your desired consistency is reached. Set aside until ready to use. I like my peanut sauce a little thinner than a dip so it ribbons over the noodles; adding water slowly lets you control that.

To Assemble to Bowls: Divide the cooled noodles evenly between four bowls and drizzle with equal amounts of the Vinegar Sauce. Toss until the noodles are well coated. Add the cooked shrimp, cabbage, carrots, and cucumbers. Drizzle with the Peanut Sauce and finish with cilantro, mint, and basil. The last-minute herbs are essential; they perfume the bowl and make every bite sing.

Little tricks I swear by

One small thing that changed my results overnight was drizzling a tablespoon of avocado oil over the noodles after they’re rinsed. It keeps them from sticking and gives them a silky mouthfeel. Another trick: don’t toss the herbs into the hot noodles until right before serving, or the mint and basil lose their snap. If you’re nervous about balancing the sauces, taste the vinegar sauce first — it should be tangy and slightly sweet, not overwhelmingly fishy. For the peanut sauce, remember that peanut butter brands vary. If yours is super thick, add an extra tablespoon of water at a time until it loosens.

A personal tip: I sometimes make the vinegar dressing in the morning for a quick lunch that day, but I always keep the peanut sauce separate until service. The peanut sauce can congeal in the fridge; warm it gently with a tablespoon of water and a quick whisk before using. For more meal-prep-friendly bowls and ideas on portioning, I often look to simple protein-forward recipes like these cheeseburger bowls for inspiration on storing and serving.

Variations, what to serve with it, and how to store leftovers

This recipe is forgiving. If you want vegetarian, swap the shrimp for tofu or extra mushrooms and increase the brown sugar by a little to make up for the shrimp’s natural sweetness. For a heartier bowl, use shredded rotisserie chicken. For a vegan version, replace fish sauce with a little extra soy sauce and a touch of miso or tamari. I like to serve this with a simple side of steamed edamame, or a clear miso soup on the table; lime wedges and crushed peanuts are excellent add-ons.

Leftovers keep well if you separate components. Store noodles, shrimp, and each sauce in airtight containers in the fridge for up to three days. When you reheat, warm the shrimp briefly in a hot skillet for no more than a minute per side so they don’t overcook, or enjoy everything cold — the contrast of room-temperature noodles with cool herbs is lovely. If you’ve got a big batch and only want a single bowl later, toss the noodles with a little water and re-whisk the peanut sauce to refresh it.

Conclusion

If you want to see a plant-based riff that focuses on the same balance of tangy vinegar sauce and creamy peanut, this Spring Roll Bowl with Peanut Sauce (Vegan) – The Garden Grazer is a lovely companion recipe to try.