20-Minute Vietnamese Spring Roll Bowl (GF)

20-Minute Vietnamese Spring Roll Bowl (GF)

This 20-Minute Vietnamese Spring Roll Bowl boasts everything you love in spring rolls, but without the fuss of wrapping anything. It’s a refreshingly healthy spring/summer dish that’s delicious for lunch or dinner.

So I talked up these yummy Vietnamese spring rolls a couple weeks ago. Those are the bees knees of the rolled up food world. So fresh, healthy, and fun to nosh on.

I went down the google rabbit trail reading about the difference between spring rolls vs summer rolls. Turns out they are often interchangeably termed, but basically refer to the same thing.


  • 3 TB creamy peanut butter
  • 3 TB hoisin sauce
  • Freshly squeezed lime juice, from 2 small limes
  • 2 tsp garlic chili sauce (or use 2 tsp Sriracha + ¼ tsp garlic powder)
  • 2-3 TB water
  • 7 oz. dry rice vermicelli (thin rice noodles)
  • Asian toasted sesame oil
  • 1 pound cooked jumbo shrimp, sliced in half (similar to butterfly-cut, but cut all the way through)
  • 1 cup matchstick carrots
  • 1 cup julienned cucumber
  • 1 cup bean sprouts
  • 1 cup thinly sliced green leaf lettuce
  • 1 bunch mint leaves
  • 1 bunch cilantro leaves
  • 1 bunch Thai basil leaves
Read the whole recipe on Chew Out Loud