Shrimp Spring Roll Noodle Bowls

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

Confession – I’ve never made Spring Rolls. They intimidate me. The delicate rice paper wrappers just look like they’d be a disaster waiting to happen in my hands. They bring back memories of working at a taco restaurant, where all my culinary skills began. Or lack of culinary skills at that time My burritos always ended up wonky looking and to this day, anything that requires rolling something up – enchiladas, burritos, spring rolls – always brings on panic.

That’s the key point as to why you’ll find so many “bowl” recipes on this blog. Take for example:

It was only natural for these Shrimp Spring Roll Noodle Bowls to make an appearance…

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

These bowls are honestly so simple. Instead of rice paper wrappers, I’m using a base of rice noodles. These are the same noodles that you’d use in Pad Thai and you should be able to easily find them in the International Foods aisle of your supermarket. I’ve found the best way to prepare the noodles without them sticking together is to simply soak them in warm water for 30 minutes. Then, once they’re softened, I dip them in boiling water for 1-2 minutes to heat them up a bit.

Topping off those noodles are some beautiful shrimp. A quick sauté in my skillet gave them that perfect pink color.

Next up – The spring roll sauce. It’s sweet and spicy and salty and tangy… I like to load mine up with a good amount of lime juice, garlic, a bit of brown sugar and the ever important fish sauce. Why is it that fish sauce smells so amazingly awful on its own but seems to make dishes taste so fantastic? It’s that hint of umami-ness that it adds… Almost like it gives a bit of richness and saltiness that you can’t find anywhere else… A bonus of this sauce? You don’t even need to mince the garlic, just peel it and pop everything into your blender, that way the ingredients will emulsify together nicely and the garlic will get really finely chopped and it’s flavor will evenly blend into the tangy sauce.

Now is the fun part – The assembly. Here’s where you can get creative and use your favorite toppings. I went a bit for all my favorites that you’d typically find in a spring roll: shredded red cabbage, avocado, cucumber, serrano pepper and lots of fresh herbs – mint, cilantro, and basil. That trio of herbs gets used quite a bit in Thai cooking, and I love how they all play so well together. Oh, and don’t forget a sprinkle of chopped peanuts at the end for some extra crunchy yumminess.

Are there any ingredients that I missed that you’d top your spring roll noodle bowl with? I’d love to hear in the comments below!

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

Shrimp Spring Roll Bowls Recipe

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

Shrimp Spring Roll Noodle Bowls

Course: Main Course
Cuisine: Asian
Keyword: shrimp spring roll bowls, spring roll bowls, spring rolls
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 552 kcal

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

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Ingredients

Spring Roll Sauce:

  • 2 cloves garlic peeled
  • cup lime juice
  • ¼ cup fish sauce
  • ¼ cup brown sugar
  • ¼ tsp red chili flakes
  • 2 Tbsp rice vinegar
  • 2 Tbsp extra virgin olive oil

Bowl Ingredients:

  • Cooking Spray
  • 1 lb. shrimp peeled
  • 8 ounces rice noodles
  • 1 serrano pepper thinly sliced
  • 2 carrots julienned (I use this julienne peeler)
  • 1-2 mini cucumbers thinly sliced
  • 1 ripe avocado pitted, peeled and sliced
  • 1/2 cup shredded red cabbage
  • 1/4 cup fresh basil torn
  • 1/4 cup fresh mint torn
  • 1/4 cup fresh cilantro torn
  • Dry roasted peanuts roughly chopped
  • Sea salt flakes
  • 1 lime quartered

Instructions

  1. Soak the rice noodles in cold water for 30 minutes, until softened.
  2. Meanwhile, bring a large pot of salted water to a boil and prepare the spring roll sauce.
  3. To prepare the spring roll sauce, pulse all the ingredients together in blender or food processor, until smooth.
  4. Once the noodles are softened, drain and transfer them to the pot of boiling water and allow them to cook for 1-2 minutes and drain.
  5. Heat a large sauté pan over medium-high heat. Spray with PAM and add shrimp. Cook for 2-3 minutes, until opaque. Remove from pan and set aside.
  6. To assemble, toss the noodles with the spring roll sauce and divide them between four bowls. Top with shrimp, serrano pepper, carrots, cucumber, avocado, cabbage, basil, mint, cilantro, peanuts, sea salt flakes, and a heavy squeeze of lime juice. Serve immediately.
Nutrition Facts
Shrimp Spring Roll Noodle Bowls
Amount Per Serving
Calories 552 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 285mg95%
Sodium 2158mg94%
Potassium 592mg17%
Carbohydrates 73g24%
Fiber 6g25%
Sugar 16g18%
Protein 27g54%
Vitamin A 5610IU112%
Vitamin C 31.4mg38%
Calcium 234mg23%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairings for Shrimp Spring Roll Noodle Bowls:

  • A medium-bodied, wine with some good citrus to it makes a great match for these Spring Roll Noodle Bowls. Try a Sauvignon Blanc or Vinho Verde.
  • Rosé is another great option. It’s got enough body to stand up to all the spices in the spring roll sauce.

 

12 comments

  1. Pech

    The Serrano or some sort of pepper is key for me in this type of dish to bring a little heat!

    Reply

    1. Erin

      I’m a spicy girl too Pech – Bring on the heat!

      Reply

  2. Catherine @ Ten Thousand Hour Mama

    I’m with you: for dishes (especially appetizers!) that require SO MUCH ASSEMBLY, I’m just not that motivated. But making all the ingredients into a bowl is a great way to get those delicious flavors without all the work!

    Reply

    1. Erin

      I’m all about easy dinner recipes Catherine – Cooking should be fun, not stressful!

      Reply

  3. Dijana

    this looks heavenly! It’s time for me to start experimenting with food and this is perfection!

    Reply

  4. Create/Enjoy

    Yum!! The mint and basil are great touches, add even more freshness to this lovely, colorful dish!

    Reply

  5. Karl @ Healthy Kreation

    5 stars
    You really do have a lot of ‘bowl’ recipes on the blog, but this may the best. Love that you use rice noodles as a base for this. Thanks for sharing.

    Reply

    1. Erin

      Of course Karl – I hope you enjoy. I’ll keep those “bowl recipes” coming 😉

      Reply

  6. Marlynn | UrbanBlissLife

    I love this beautiful dish! Fresh basil and mint sound like such a great way to add zing and zest to it. Yum!

    Reply

  7. Lindsay Ingalls

    Noodle bowls are such a favorite!

    Reply

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