Why You’ll Love Spring Roll Bowls Recipe

I enjoy this recipe because it’s fresh, vibrant, and packed with flavor while still being easy to prepare. I like how customizable the bowls are, letting me mix and match vegetables depending on what I have. The peanut sauce ties everything together and makes each bite rich, balanced, and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken
1 lb boneless skinless chicken thighs, cut into strips
1/2 cup full-fat canned coconut milk
1 tablespoon red curry paste
2 tablespoons honey
2 garlic cloves, grated
1 tablespoon grated ginger or ginger paste
1/2 teaspoon turmeric
1 teaspoon lime zest
1 tablespoon lime juice

Peanut Sauce
1 cup full-fat canned coconut milk
1/4 cup peanut butter
1 tablespoon red curry paste
2 teaspoons grated ginger or ginger paste
2 tablespoons soy sauce
2 tablespoons brown sugar
1/3 cup water

Bowl Ingredients
8 oz rice vermicelli noodles
2 Persian or baby cucumbers, sliced
1 cup shredded carrots
1 cup shelled edamame, steamed
2 cups shredded cabbage
cilantro leaves
mint leaves
Thai basil leaves
chopped toasted peanuts
lime wedges

Directions

I start by mixing the chicken marinade. I whisk together the coconut milk, red curry paste, turmeric, garlic, ginger, honey, lime zest, and lime juice until smooth, then season lightly with salt and pepper. I add the chicken strips and toss until fully coated, cover, and marinate in the refrigerator for at least 2 hours.

While the chicken marinates, I prepare the peanut sauce. I whisk all the sauce ingredients together in a small saucepan and bring it to a gentle simmer. I let it cook for about 5 minutes, then remove it from the heat and let it cool to room temperature.

I cook the rice noodles according to the package instructions, then drain and rinse them under cold water until completely cool. This keeps them from sticking together.

To cook the chicken, I heat a skillet, grill pan, or outdoor grill over medium heat and cook the chicken for about 4 to 5 minutes per side, until fully cooked and lightly charred.

To assemble the bowls, I divide the noodles between serving bowls and top them with the grilled chicken. I add the cucumbers, carrots, edamame, cabbage, and fresh herbs, then drizzle everything generously with peanut sauce. I finish with chopped peanuts and lime wedges.

Servings and Timing

I usually make 4 generous bowls from this recipe. It takes about 20 minutes of prep time, 15 minutes of cooking, and about 35 minutes total, not including marinating time.

Variations

I sometimes swap the chicken for shrimp or tofu when I want a different protein. I also like adding avocado or sliced bell peppers for extra texture. When I want more heat, I stir a bit of chili paste into the peanut sauce.

Storage/Reheating

I store leftover components separately in airtight containers in the refrigerator for up to 3 days. I reheat the chicken gently and keep the noodles and vegetables cold for the best contrast when serving again.

FAQs

Can I make these bowls ahead of time?

I often prep the vegetables, noodles, and sauce in advance and assemble just before serving.

How long should the chicken marinate?

I marinate it for at least 2 hours, but overnight gives the best flavor.

Can I make the peanut sauce thicker?

I reduce it slightly longer or add more peanut butter if I want it thicker.

Are rice noodles necessary?

I like rice noodles best, but glass noodles work well too.

Can I serve this cold?

I enjoy it both warm and cold, especially on hot days.

What vegetables work best?

I use crunchy vegetables like cabbage, carrots, and cucumbers for texture.

Is this dish spicy?

I find it mildly spicy, but I adjust the curry paste to taste.

Can I skip the peanuts?

I leave them out if needed, and the bowls are still delicious.

How do I keep noodles from clumping?

I rinse them well with cold water and toss lightly before serving.

What makes this taste like spring rolls?

I think the fresh herbs, crunchy vegetables, and peanut sauce capture that classic flavor perfectly.

Conclusion

I keep these Spring Roll Bowls in my meal rotation because they’re fresh, flavorful, and incredibly versatile. I love how they deliver all the joy of spring rolls in an easy, nourishing bowl that I’m always excited to make and eat.