Description

This vibrant Spring Roll Bowl features tender rice noodles tossed in a creamy, spicy peanut sauce and topped with fresh herbs, crisp vegetables, ripe mango, and crunchy peanuts. Optional protein add-ins like chicken, shrimp, or tofu make it a versatile and wholesome meal. Perfectly balancing sweet, spicy, and savory flavors, this dish combines easy prep with fresh ingredients for a refreshing and satisfying bowl inspired by traditional spring rolls.

Ingredients

Peanut Sauce

1/2 cup creamy peanut butter
2 Tablespoons hoisin sauce
1/4 cup low-sodium soy sauce
2 teaspoons minced garlic
2 teaspoons Sriracha hot sauce
2 Tablespoons rice wine vinegar
3-4 Tablespoons warm water, or more as needed to thin

Spring Roll Bowl

14 ounces dry rice noodles
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh cilantro
2 serrano peppers, chopped (seeds and veins removed)
2/3 cup dry roasted peanuts, chopped
1 avocado, peeled and thinly sliced
1 large carrot, shredded
1 bell pepper (red or orange), chopped
1 English cucumber, sliced
1 mango, peeled and sliced into chunks
1/2 cup sweet chili sauce, or more to taste
2 cups protein of choice: cooked chicken, shrimp, or crispy tofu (optional)

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Instructions

Make the Peanut Sauce: Add peanut butter, hoisin sauce, soy sauce, minced garlic, Sriracha, rice wine vinegar, and warm water in a food processor. Blend until smooth. Add additional water if necessary to reach your desired sauce consistency. Transfer to a bowl and set aside.
Prep the Vegetables and Herbs: Chop fresh basil, mint, cilantro, serrano peppers, bell pepper, and slice the cucumber, avocado, carrot, and mango as directed. Set aside.
Cook Rice Noodles: Prepare the rice noodles according to package instructions. Once cooked, drain well and transfer to a large mixing bowl. Drizzle with 1-2 tablespoons of sweet chili sauce and a few tablespoons of the prepared peanut sauce. Toss gently until the noodles are evenly coated.
Assemble the Bowls: Divide the peanut sauce coated noodles into serving bowls. Top each bowl with sliced avocado, shredded carrot, mango chunks, chopped bell pepper, serrano peppers, cucumber slices, chopped peanuts, and fresh herbs. Add your chosen protein such as cooked chicken, shrimp, or crispy tofu if desired. Finish by drizzling additional sweet chili sauce and peanut sauce on top to taste.

Notes

Make Ahead Instructions: Chop all vegetables and herbs and store separately in airtight containers up to a few days in advance. Prepare peanut sauce and refrigerate. Avoid cooking noodles ahead of time as they tend to clump.
Calorie Note: Nutritional info includes all peanut sauce. For fewer calories, reduce the amount of peanut and sweet chili sauces used.
Protein Variation: This dish is versatile and works well with a variety of proteins or can be enjoyed vegan without any added protein.