These Shrimp Spring Roll Bowls have everything you love about a fresh veggie filled spring roll packed into a tasty rice noodle bowl!
Around here I’m pretty much known for my crazy colorful recipes.
Eating the rainbow is not just for skittles, yo!
The more vibrant veggies I can pack into a dish, the better.
Not only does this mean we’re getting a bevy of different vitamins and nutrients into our faces, but it’s also guaranteed to put a smile on your face.
So let’s get our ROYGBIV on!
We’ll be using RED bell pepper, ORANGE carrots, GREEN edamame and cucumber, plus some fresh purple cabbage to cover the BLUE-INDIGO-VIOLET end of the spectrum. Perfecto!
Meal Prep + Make Ahead Spring Roll Bowls
These scrumptious shrimp spring roll bowls make awesome leftovers or make ahead lunches.
Simply store the cooked shrimp and noodles along with all your fresh veggie toppings in an airtight container or two for easy grab-and-eat lunch the following day or two.
The leftover noodle bowls will stay fresh for 2-3 days. I love mine cold but will warm up a small serving of peanut sauce to drizzle over the veggies and noodles. YUM!
The noodles can also be dressed with a teeny drizzle of sesame oil and some low sodium soy sauce for a cold noodle salad vibe. Serve with lime wedges and/or chili garlic sauce for an extra burst of flavor!
Shrimp Spring Roll Bowls
I’ve basically been looking for an excuse to make more of the tasty peanut dressing from my Thai Chickpea Salad and this shrimp-topped spring roll bowl was the perfect match!
For added texture and flavor, feel free to add some chopped peanuts or cashews on top. Cilantro or mint would make an excellent topping as well if you have some handy.
Shrimp Spring Roll Bowls
Ingredients
- 9-10 oz chilled pre-cooked shrimp (any size)
- ½ red bell pepper
- ¼ english cucumber
- ½ cup thinly sliced red cabbage
- ½ cup shelled edamame
- 1/4-1/3 cup shredded carrot
- 2-3 TBSP chopped green onions
- 4 oz thin rice noodles
PEANUT DRESSING
- 2 TBSP natural creamy peanut butter
- 1-2 TBSP orange juice (lime juice works too)
- 1-2 TBSP low sodium soy sauce (gluten-free or regular)
- ½ TBSP pure maple syrup or honey
- ½ TBSP rice vinegar
- ½ TBSP sesame oil
- ½ tsp fresh grated ginger
- 1 small clove garlic, finely minced
- 1-2 TBSP warm water to thin dressing
OPTIONAL EXTRAS
- chopped peanuts
- fresh cilantro and/or mint
- sliced lime wedges
- sriracha chili sauce
Instructions
- To make the peanut dressing, add peanut butter, soy sauce, orange juice, syrup/honey, rice vinegar, sesame oil, ginger, garlic, and water to to a small bowl and whisk well. Set aside.
- For an easy shortcut, use chilled pre-cooked shrimp. If cooking from frozen, then thaw/clean/prep shrimp and either boil or sauté until pink and opaque.
- Serve shrimp whole or, for a little seafood goodness in ever bite, chop into bite-sized pieces. <— I like to do this before diving in!
- Next prep the veggies! Thinly slice bell pepper. Slice or spiralize cucumber. Thinly slice/shred cabbage. Thaw or steam edamame as needed. Chop green onion and any optional extras (peanuts, mint, cilantro) desired.
- Lastly, cook rice noodles via package instructions until tender and al-dente. Drain then rinse with cold water.
- Divide noodles evenly between two plates/bowls and top with veggies and shrimp. Drizzle with peantut dressign and dig in!
Notes
Nutrition
Recipe adapted from + inspired by Cooking Classy.
If you get a chance to try these shrimp spring roll bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
More Tasty Thai Inspired Eats:
- Thai Butternut Squash Soup
- READER FAVORITE: Thai Carrot and Cucumber Noodle Salad
- Creamy Coconut Shrimp Curry
- Thai Chopped Salad with Lemongrass Ginger Shrimp
Questions & Reviews
This was stunningly simple, delicious, and yes colorful! The dressing was so tasty too. We loved the recipe so much, it’s firmly entered our meal prep rotations now! 🙂 Thank you so much for sharing.
Wow! Just wow!! I loved the simplicity of this recipe. If you love spring rolls you have to try SPRING ROLL IN A BOWL! Easy to follow and it came out amazing. My family loved this recipe so much, we have made it once a week.
I’m so over the moon happy you’re enjoying the recipe! Thank you Kimberly!
These are great make ahead lunches. Not only is this recipe beautiful but also packed with flavor.
Thank you Lauren!