Vietnamese shrimp roll bowl

Updated: Jun 18

Ditching the spring roll wrappers, adding in rice noodles, and then tossing everything together into a bowl...the much simpler approach to fluffing around with spring rolls!

prep time 20 minutes

cook time 5 minutes

total time 25 minutes

This Vietnamese shrimp bowl is a great recipe for lunches! Quick + Easy too



1/4 cup peanut or sesame oil

1/4 cup fresh lime juice

2 tablespoons rice vinegar

3 tablespoons honey

1-2 tablespoons fish sauce or low sodium soy sauce (I use both)

1-2 tablespoons chili sauce

1 inch fresh ginger, grated

1/2 ripe mango, diced

8 ounces rice noodles

1 pound cooked shrimp

4 carrots, shredded

2 radishes, thinly sliced

2 Persian cucumbers, sliced

1 bell pepper, chopped

1 avocado, sliced

1 large handful fresh basil and cilantro

1 large handful fresh basil

chopped peanuts for serving



Sweet mango chilli sauce

1. Combine all ingredients in a bowl or glass jar. Keep stored in the fridge for up to 1 week.

Shrimp spring roll bowl

Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain.

Add the noodles to a large bowl and add the shrimp, carrots, radishes, bell peppers, and cucumbers. Add 1/2 the sauce and toss to combine. Divide among bowls and top with avocado, basil, and cilantro. Sprinkle with peanuts.

Serve with remaining sauce.