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Vietnamese Spring Rolls Bowl

A deconstructed spring roll featuring rice vermicelli noodles, fresh vegetables, herbs, shrimp, and Vietnamese dipping sauce in an easy-to-make bowl format
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 8 oz rice vermicelli noodles
  • 1 lb cooked shrimp, peeled and deveined
  • 2 cups mixed greens (butter lettuce and romaine)
  • 1 cup fresh herbs (mint, cilantro, Thai basil)
  • 1 large cucumber, julienned
  • 2 medium carrots, julienned
  • 1 red bell pepper, thinly sliced
  • ½ cup crushed peanuts
For the Dipping Sauce
  • 3 tbsp fish sauce (or soy sauce for vegetarian option)
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 Thai chili, finely chopped
  • 3 tbsp warm water

Method
 

  1. Cook rice vermicelli according to package directions, typically 3-4 minutes in boiling water until tender but still with a slight bite. Drain immediately and rinse with cold water to stop the cooking process and prevent mushiness.
  2. Whisk together fish sauce, lime juice, and brown sugar in a small bowl until sugar completely dissolves. Add minced garlic, chopped Thai chili, and warm water. Let sit for 10 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
  3. Wash and dry all vegetables thoroughly. Julienne cucumbers and carrots into matchstick-thin pieces. Tear lettuce into bite-sized pieces rather than cutting. Pick herb leaves from stems, keeping them whole.
  4. If using raw shrimp, sauté in a hot pan with oil for 2-3 minutes per side until pink and cooked through. Season lightly with salt and pepper. If using pre-cooked shrimp, warm briefly or serve cold.
  5. Start with a generous handful of rice noodles in each bowl. Arrange vegetables and herbs in colorful sections around the bowl. Top with shrimp and sprinkle crushed peanuts for crunch.
  6. Drizzle sauce over everything or serve on the side. Toss everything together before eating, ensuring each forkful includes noodles, protein, vegetables, herbs, and sauce.

Notes

Cook noodles and prepare vegetables the night before for time-saving. Store components separately in airtight containers for up to 3 days. Don't dress the bowl until ready to eat to maintain crispness. Sauce keeps for up to one week refrigerated. Perfect for meal prep - assemble individual portions throughout the week.